Easy Lasagna Soup (One Pot Recipe)
This easy lasagna soup is a one-pot recipe that’s hearty, satisfying, and pure coziness in a bowl. Packed with all the flavors you love in classic lasagna Bolognese (homemade meat and tomato sauce, a touch of cream, tender lasagna noodles, and a dollop of cheesy perfection) made conveniently into a soup. It’s also a one-pot recipe, which means fewer dishes. Even better, it’s way easier to make than traditional lasagna. If you love classic lasagna, you’ll love this super flavorful and comforting soup!
Why You’ll Love This Easy Lasagna Soup
- It tastes just like classic lasagna. All of the flavors of Bolognese and besciamella (Italian bechamel) in one bowl.
- It’s an easy, one-pot recipe. While it might look like a lot of ingredients, this lasagna soup, one-pot recipe is easy to put together. No layering, no cooking two different sauces in different pans, no extra work. Just an easy soup made all in the same pot.
- It’s totally customizable. Just like regular lasagna, you can customize this and make it your own.
- It’s absolutely LOADED with flavor! There’s nothing one-note about this soup. Instead of using store bought sauce, you build your own simple bolognese with veggies, ground beef, and Italian sausage, which adds layers of flavor. Adding a touch of cream at the end acts like the bechamel, and a dollop of ricotta parmesan mixture brings even more classic lasagna notes.
Ingredients in One-Pot Lasagna Soup
This soup is rich in ingredients, but don’t let that fool you. It’s super easy to make, and some of these ingredients (spices, canned goods) may already be in your pantry!
- Meat – this recipe uses ground beef and pork Italian sausage.
- Veggies – onion, carrots, and celery act as aromatics and provide the base of this soup.
- Spices – you’ll need dried oregano, dried basil, bay leaves, crushed red pepper, sea salt, and cracked black pepper.
- Tomatoes – you’ll make your own bolognese of sorts instead of using jarred sauce. You’ll need tomato paste and crushed tomatoes for the tomato element here.
- White wine – we deglaze the pan with white wine, but if you don’t want use alcohol, you can just replace this with more broth.
- Veggie broth – we like the mild flavor of vegetable broth in this soup, but you could also use chicken broth if you prefer.
- Parmesan cheese rind – this adds so much depth and cheesy flavor. You’ll already be using parmesan for the cheese topping, so just save the rind from that and toss it in the soup broth so that it can cook into everything and impart its flavor.
- Heavy cream – adding cream to the soup balances out the acidity of the tomato sauce base and gives the soup a bechamel vibe.
- Lasagna noodles – there’s no need to cook these beforehand. Just break them up into pieces and toss them into the soup, where they’ll fully cook.
- Parsley – we like to top our soup with chopped parsley, but it’s optional.
- Cheese topping – for classic lasagna notes, we mix whole milk ricotta, shredded mozzarella, and shredded parmesan and use the mixture as a topping on the soup.
How to Make this Lasagna Soup (One Pot Recipe)
Cook the meat. Add olive oil to a Dutch oven or a large pot with a lid. Place the pot over medium heat. Remove three sausage links from their casings and add the sausage meat and the ground beef to the pot. Cook for 10 minutes or until the meat is mostly cooked through, breaking it up into chunks as it cooks.
Add the veggies. Toss in the onions, celery, and carrots, and season everything with salt, pepper, dried oregano, dried basil, and crushed red pepper. Cook for 6 to 8 minutes, or until the veggies have softened.
Build and cook the soup base. Make a well in the center of the pot and add the tomato paste, then stir it in with the meat and veggies. Deglaze with the white wine and cook for a couple of minutes, then add the crushed tomatoes and the vegetable broth. If you’re not using wine, just replace it with more broth. Add the bay leaves and the parmesan cheese rind and bring the soup to a low boil. Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.
Add the lasagna noodles and the cream. Remove the lid of the pot and carefully skim off any excess fat on the surface of the soup (optional but recommended). Remove the bay leaves and parmesan rind, then add the broken up lasagna noodles to the pot and cook for 10 for 12 minutes or until they’re cooked to your liking. Stir in the heavy cream, then taste the soup for seasoning. If you want more salt or pepper, add it now.
Make the cheese topping and serve the soup. In a separate bowl, mix together the ricotta, mozzarella, and parmesan cheeses until they’re combined. Ladle the soup into bowls and top each with a spoonful or 2 of the cheese mixture. Garnish with parsley, if desired.
Our Tips & Variations for Easy Lasagna Soup (One Pot)
Tips
Fun Variations
Serving and Storage Suggestions
Serve this easy lasagna soup with crusty bread, like this Easy Parmesan Cheese Bread, and a side salad or veggie side dish, like this Simple Roasted Broccoli with Lemon.
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days for best results. Reheat in a pot over on the stove over medium.
Easy Lasagna Soup (One Pot Recipe)
Ingredients
Soup Ingredients
- 1 pound ground beef
- 3 Italian sausage links removed from casing
- 1 onion diced
- 2 carrots peeled and diced
- 2 trimmed celery stalks diced
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper
- 1 tsp salt plus more to taste
- ½ tsp cracked black pepper
- 2 tbsp tomato paste
- ¼ cup white wine
- 28 oz can crushed tomatoes
- 8 cups vegetable broth
- 2 bay leaves
- 4 inch parmesan cheese rind
- 10 lasagna noodles broken into 1-2 inch pieces
- ⅓ cup heavy cream
- 1 tbsp olive oil
- Chopped parsley for garnish (optional)
Cheese Topping
- 1 cup ricotta cheese
- 1 cup shredded part-skim mozzarella
- ½ cup shredded parmesan
Instructions
- Add olive oil to a Dutch oven or large pot with a lid, set over medium heat.1 tbsp olive oil
- Add the sausage and ground beef and cook for 10 minutes or until mostly cooked through, breaking it up into chunks as it cooks.1 pound ground beef, 3 Italian sausage links
- Toss in the onions, celery, and carrots, and season everything with salt, pepper, dried oregano, dried basil, and crushed red pepper. Cook for 6-8 minutes, or until the veggies have softened.1 onion, 2 carrots, 2 trimmed celery stalks, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt plus more to taste, ½ tsp cracked black pepper, ¼ tsp crushed red pepper
- Make a well in the center of the pot and add the tomato paste, then stir it in with the meat and veggies.2 tbsp tomato paste
- Deglaze with wine and cook for a couple of minutes, then add the crushed tomatoes and broth.¼ cup white wine, 28 oz can crushed tomatoes, 8 cups vegetable broth
- Add the bay leaves and parmesan cheese rind and bring the soup to a low boil. Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.2 bay leaves, 4 inch parmesan cheese rind
- Remove the lid and carefully skim off any excess fat on the surface of the soup (optional).
- Remove the bay leaves and parmesan rind, then add the pasta to pot and cook for 10-12 minutes or until they’re cooked to your liking.10 lasagna noodles
- Stir in the heavy cream. Taste for seasoning.⅓ cup heavy cream
- In a separate bowl, mix together the ricotta, mozzarella, and parmesan cheeses.1 cup ricotta cheese, 1 cup shredded part-skim mozzarella, ½ cup shredded parmesan
- Ladle soup into bowls and top each with a spoonful or 2 of the cheese mixture. Garnish with parsley (optional).Chopped parsley
Final Thoughts
This easy lasagna soup is a great alternative to making traditional layered lasagna. It has all the same flavors (rich meat sauce, ricotta cheese, lasagna noodles), with none of the stress. It’s rich in ingredients but simple in steps and all made in one pot. If you love this recipe, we’d love for you to rate and comment on it below or tag us on social media!
