One Pot Lasagna Soup Recipe From Scratch

This one pot lasagna soup is the weeknight dinner I keep coming back to every fall. All the cheesy, meaty layers of lasagna come together in a single Dutch oven in about 45 minutes. I top each bowl with a ricotta dollop and melted mozzarella that pulls apart with every spoonful.

Why This One Pot Lasagna Soup Works

The noodles cook directly in the rich tomato broth. They soak up beef and sausage drippings while they simmer. That’s the move that makes this lasagna soup taste like it took hours.

Italian sausage is the key ingredient. Its fennel and red pepper notes build a bold base without any extra spice blend. Ground beef adds body and keeps the broth thick and hearty.

The ricotta topping is not optional. A heaping spoonful stirred in at the table melts into each bite the way lasagna layers do. My family won’t eat this one pot soup without it.

Ingredients

• 1 tablespoon olive oil
• 1/2 pound (225g) ground beef
• 1/2 pound (225g) Italian sausage, casings removed
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 oz / 800g) crushed tomatoes
• 4 cups (950ml) beef broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 lasagna sheets, broken into 2-inch pieces
• 3/4 cup (170g) whole milk ricotta cheese
• 1 cup (110g) shredded mozzarella cheese
• Fresh basil for garnish (optional)

What You Need for One Pot Lasagna Soup

Italian sausage — the fat and fennel seed flavor from the sausage build the backbone of this soup. Mild or hot both work. Remove casings before browning so the meat crumbles evenly.

Ground beef — use 85/15 lean-to-fat ratio. The fat renders into the broth and adds depth. Leaner beef makes the base taste thin.

Crushed tomatoes — San Marzano variety gives the lowest acidity and the sweetest finish. Standard crushed tomatoes work fine with a pinch of sugar if the broth tastes sharp.

Lasagna sheets — break them into rough 2-inch pieces before adding. They cook directly in the broth and release starch that thickens the soup naturally. No-boil sheets work here too.

Tomato paste — two tablespoons cooked for one minute in the pot before the liquids go in. That brief caramelization adds a deep, concentrated tomato flavor you can’t get from the can alone.

Ricotta cheese — whole milk ricotta is creamier and holds its shape better than part-skim. A dollop per bowl stirred in at the table gives the authentic lasagna layer experience.

Beef broth — use low-sodium so you control the salt. The broth reduces slightly as the noodles cook, so starting too salty means no correction later.

How to Make One Pot Lasagna Soup

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add ground beef and Italian sausage. Cook for 8 to 10 minutes, breaking up the meat, until browned all over.
3. Add diced onion and bell pepper. Cook for 4 minutes until softened.
4. Add minced garlic. Cook for 30 seconds until fragrant.
5. Add tomato paste. Stir and cook for 1 minute until slightly darkened.
6. Pour in crushed tomatoes and beef broth. Stir to combine.
7. Add Italian seasoning, dried basil, salt, and black pepper.
8. Bring the soup to a boil over high heat.
9. Add the broken lasagna noodle pieces. Stir to submerge.
10. Reduce heat to medium-low. Simmer for 18 to 20 minutes, stirring occasionally, until noodles are tender.
11. Taste and adjust salt as needed.
12. Ladle into bowls. Top each bowl with a spoonful of ricotta and a handful of shredded mozzarella.
13. Garnish with fresh basil if desired. Serve immediately.

One Pot Lasagna Soup Variations

Chicken Lasagna Soup

Replace the beef and sausage with 1 pound of ground chicken. The broth will be lighter in color and leaner in flavor. Add an extra teaspoon of Italian seasoning to compensate for the missing sausage spice.

Vegetable Lasagna Soup

Skip the meat entirely and add 1 zucchini (diced), 1 cup sliced mushrooms, and 1 can of white beans. Use vegetable broth instead of beef broth. The beans add protein and keep the soup filling.

Spicy Lasagna Soup

Use hot Italian sausage and add 1/2 teaspoon of crushed red pepper flakes with the garlic. A swirl of calabrian chili paste stirred in at serving adds a slow, deep heat.

Creamy Lasagna Soup

Stir in 1/2 cup of heavy cream in the last 2 minutes of simmering. The cream softens the tomato acidity and gives the broth a velvety finish similar to a vodka sauce base.

Tips for the Best One Pot Lasagna Soup

• I always brown the meat in batches if my Dutch oven is small — crowding the pan steams the meat instead of searing it.
• Stir the soup every 5 minutes once the noodles go in so they don’t stick to the bottom.
• Add the ricotta to each individual bowl, not to the whole pot — it breaks down and turns grainy if heated in the broth.
• Break lasagna noodles into uneven pieces on purpose. Different sizes add texture variety in every spoonful.
• Taste the broth before adding the noodles — this is your last chance to adjust seasoning before the noodles dilute the flavor slightly.
• If the soup thickens too much on the second day, add a splash of broth when reheating.

Make Ahead & Storage

This one pot lasagna soup keeps in the fridge for up to four days in an airtight container. The noodles absorb broth overnight and the flavors deepen considerably. I think it tastes better on day two.

For longer storage, freeze the soup before adding the noodles. Pour the meat and tomato broth base into a freezer bag. Freeze flat for up to 3 months. When ready to serve, thaw overnight in the fridge, bring to a boil, and cook fresh noodle pieces directly in the reheated broth. This prevents mushy noodles after freezing.

Common Questions

Can I use any pasta instead of lasagna noodles?

Yes. Pappardelle, farfalle, or rigatoni all work. Keep in mind different pasta shapes have different cook times. Check the package and adjust your simmer time accordingly.

Do I need to pre-cook the lasagna noodles?

No. The noodles cook directly in the simmering broth. They soak up flavor while they soften. This is the whole advantage of a one pot soup approach over traditional layered lasagna.

Why is my lasagna soup too thick?

The noodles release starch as they cook. If the soup is thicker than you want, add another 1/2 cup of broth and stir. The starch continues to absorb liquid even off the heat, so thickening after it sits is normal.

Can I make one pot lasagna soup in a slow cooker?

Yes, but add the noodles in the last 30 minutes on low or the last 15 minutes on high. Noodles cooked too long in a slow cooker turn to mush. Brown the meat first on the stovetop for best flavor before transferring to the slow cooker.

How do I keep the ricotta from getting rubbery?

Add ricotta to each bowl right before serving, not to the pot. Heat breaks down ricotta’s protein structure and it turns grainy. A cold spoonful dropped into a hot bowl melts gently and stays creamy.

This one pot lasagna soup from scratch is the most satisfying 45-minute dinner in my rotation. Save this recipe for your next soup night and pin it so it’s easy to find later.