One Pot Lasagna Soup

A hearty, comforting bowl that brings together all the rich, cheesy flavors of classic lasagna—but in soup form. Tender pasta, savory ground beef and Italian sausage, garden vegetables, and a robust tomato broth simmered into one delicious pot. Ready in under an hour and packed with flavor, this easy recipe is weeknight magic on a spoon.

Why You’ll Love This Recipe

This isn’t just soup—it’s lasagna deconstructed. With layers of flavor from garlic, herbs, balsamic vinegar, and a trio of meats, every bite tastes like your favorite baked casserole, but lighter and faster. The noodles cook right in the pot, soaking up all the savory broth, and finish with a melty cheese topping that turns each bowl into comfort food heaven.

Perfect for:

Cold-weather dinners

Busy weeknights

Freezer-friendly meals

Feeding a crowd

🍅 "I made this when it snowed," said one home cook. "My family didn’t miss the oven-baked version at all!" 

Ingredients

Protein & Aromatics

1 lb (450g) ground beef (80/20 recommended)

1 lb (450g) Italian sausage, casings removed (mild or hot, your choice)

1 large onion, chopped (~1 cup)

4 cloves garlic, minced (or 2 tsp bottled minced garlic)

Liquids & Broth Base

24 oz (3 cups) marinara or pasta sauce (your favorite brand)

8 cups chicken broth (low-sodium if preferred)

1 (14.5 oz) can diced tomatoes, undrained

2 tbsp tomato paste (for depth and richness)

2 tsp balsamic vinegar (adds brightness and complexity)

1 tsp sugar (balances acidity—optional if sauce is sweet)

Pasta & Seasonings

10 lasagna noodles, broken into 2-inch pieces (about 6 oz dry)

2 tsp dried basil

1 tsp dried oregano

1 bay leaf

Salt and black pepper, to taste

For Serving

Freshly grated Parmesan cheese

Shredded mozzarella or dollops of ricotta

Chopped fresh parsley or basil

Crusty bread or garlic toast

Step-by-Step Instructions

1. Brown the Meats

In a large stockpot or Dutch oven over medium-high heat:

Add ground beef, sausage, and onion.

Cook 6–8 minutes, breaking apart with a spoon, until fully browned and no pink remains.

Drain excess fat if desired.

2. Sauté the Garlic

Stir in minced garlic.

Cook 30 seconds, stirring constantly—don’t let it burn.

3. Build the Broth

To the pot, add:

Pasta sauce

Diced tomatoes (with juice)

Tomato paste

Chicken broth

Sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper

Stir well to combine.

4. Bring to a Boil

Cover and bring to a full boil over high heat.

5. Add the Noodles

Break lasagna noodles into small pieces (about 2 inches).

Stir them into the boiling soup.

✅ No need to pre-cook —they’ll soften in the broth. 

6. Simmer Until Tender

Reduce heat to medium-low.

Simmer uncovered 12–15 minutes, stirring occasionally, until noodles are al dente and tender.

✅ Don’t overcook —they’ll soften more as they sit. 

7. Remove Bay Leaf & Serve

Remove and discard the bay leaf.

Taste and adjust seasoning—more salt? More pepper? A splash more balsamic?

Ladle into bowls and top generously with:

Parmesan cheese

A sprinkle of mozzarella or spoonful of ricotta

Fresh herbs

Serve hot with crusty bread for dipping.

You Must Know

Break noodles evenly —ensures even cooking.

Use real chicken broth —water won’t deliver the same depth.

Balsamic vinegar is key —it adds a subtle sweetness and tang that elevates the whole soup.

Cheese melts best when added hot —sprinkle on just before serving.

Let it rest 5 minutes —flavors settle and noodles absorb more broth.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove or in the microwave. Add a splash of broth if too thick.

Freeze for up to 3 months —portion into containers and thaw overnight before reheating.

Ingredient Substitutions

Ground beef

Ground turkey, chicken, or plant-based crumbles

Adjust seasoning accordingly

Italian sausage

Spicy sausage or diced pancetta

For different heat level

Lasagna noodles

Penne, rigatoni, or gluten-free pasta

Shorter shapes work best

Chicken broth

Vegetable broth

For vegetarian version

Ricotta

Cottage cheese or goat cheese

Creamy alternatives

Serving Suggestions

Pair with a crisp green salad or Caesar salad.

Serve in bread bowls for a fun twist.

Great for lunchboxes (reheat safely).

Double the batch and freeze half for future comfort.

Cultural Context

Born from American love of both lasagna and one-pot meals, this recipe blends Italian-American tradition with modern convenience. Inspired by stovetop casseroles and hearty minestrone, it honors the spirit of comfort food while making it faster and easier. Found on weeknight tables and freezer shelves alike, it’s real food made for real life.

Pro Tips

Double the recipe? Yes—perfect for large families or freezing.

Make ahead: Assemble 1–2 days in advance. Reheat and serve.

Want more veggies? Stir in spinach, zucchini, or mushrooms with the onions.

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use no-boil lasagna noodles?

A: Yes—but break them first and simmer longer (15–18 mins) to ensure softness.

Q: Why did my soup turn out too thick?

A: Likely due to pasta absorbing liquid. Add ½–1 cup broth when reheating.

Q: Is this gluten-free?

A: Only if using GF pasta and verifying all ingredients.

Q: Can I make it in a slow cooker?

A: Absolutely! Brown meat first, then add all ingredients except noodles. Cook on LOW 6–8 hours. Add noodles last 30 mins.

Q: Can I freeze it?

A: Yes—but texture may soften slightly. Best frozen without cheese topping.

Allergy Information

Contains: eggs (in some pastas), dairy (cheese), wheat (pasta).

Gluten-free option: Use certified GF noodles.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on sausage, broth, and pre-made sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

Calories: 420

Fat: 24g

Saturated Fat: 9g

Carbohydrates: 28g

Fiber: 3g

Sugar: 8g

Protein: 26g

Sodium: 980mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: This soup doesn’t shout. It simmers quietly, filling the house with warmth and promise, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a pot, a plan, and someone who says, “Let’s make it together.”