All the cozy flavor of classic lasagna—minus the layering and baking. This One-Pot Creamy Lasagna Soup simmers into a rich tomato-basil broth with tender pasta ribbons, savory sausage (or beef), and a luscious finish of ricotta, mozzarella, and Parmesan. It’s weeknight-friendly, hands-off once it’s bubbling, and delivers that “Sunday supper” comfort in a single pot. Spoon it into bowls, dollop with a quick “cheese cloud,” and prepare for instant second-helping requests.
The secret is building layers of flavor right in the pot: a quick sauté of aromatics, a touch of tomato paste for depth, and just enough Italian seasoning to perfume the broth without overpowering it. Broken lasagna noodles cook directly in the soup to release starches that add body, while a swirl of cream (or half-and-half) finishes everything silky. The result is a spoonable lasagna that tastes slow-simmered but comes together fast.
Customize it to your table—use turkey or plant-based crumbles, add spinach for color, or keep it mild for kids and turn up the red pepper at the table. It’s a flexible, make-ahead gem that reheats beautifully for lunches all week.
Key Ingredients & Substitutions
A few smart choices deliver maximum lasagna flavor with minimal effort. Swap as needed while keeping the comforting spirit intact.
Italian sausage (or ground beef/turkey): Sausage brings built-in herbs and spices; beef is classic and beefy; turkey is lean and light. For meatless, use plant-based crumbles and vegetable broth.
Onion & garlic: The aromatic base that anchors the broth. Shallots work in a pinch; garlic powder (1 teaspoon) can stand in for fresh.
Crushed tomatoes + tomato paste: Crushed tomatoes give body, while a spoon of paste adds umami and color. Fire-roasted tomatoes add subtle smokiness.
Low-sodium broth: Chicken or vegetable broth keeps the soup balanced. Beef broth yields a heartier, “Sunday gravy” vibe.
Lasagna noodles: Broken into 1–2-inch pieces for slurpable ribbons. Mafalda corta, bowties, or rotini also work—adjust timing (see FAQs).
Ricotta, mozzarella & Parmesan: The “cheesy trio” that mimics lasagna’s creamy layers. Cottage cheese can sub for ricotta; Pecorino adds a bolder, saltier finish.
Cream or half-and-half: Just enough for a silky, not heavy, finish. Evaporated milk is a great swap that won’t curdle.
Italian seasoning & basil: Classic herbal profile. Add a pinch of fennel seed if you love sausage-shop flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven (5–6 quarts)
- Wooden spoon or sturdy spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Small bowl for the cheese mixture
Flavor Variations & Add-Ins
- Spinach ricotta: Stir in 3–4 cups baby spinach in the last 2 minutes; dollop with herbed ricotta.
- Mushroom & thyme: Sauté 8 ounces sliced cremini with the onions for earthy depth.
- Spicy arrabbiata: Add 1/2–1 teaspoon red pepper flakes and use hot Italian sausage.
- Bolognese style: Use half sausage, half ground beef, and add 1/2 cup red wine with the tomatoes.
- Pesto finish: Swirl in 1–2 tablespoons basil pesto off heat for bright, herby aroma.
- Veggie-forward: Add diced zucchini and bell pepper with the onions; use vegetable broth.
How to Make One-Pot Creamy Lasagna Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (sweet or hot), casings removed or ground beef/turkey
- 1 tablespoon olive oil (if using lean meat)
- 1 medium yellow onion, finely diced
- 3–4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes (fire-roasted optional)
- 6 cups low-sodium chicken or vegetable broth
- 1 1/2 teaspoons Italian seasoning
- 1 bay leaf
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 8 dry lasagna noodles, broken into 1–2-inch pieces (about 8 oz)
- 1/2 cup heavy cream or 3/4 cup half-and-half (to taste)
- 1 cup whole-milk ricotta
- 1 1/2 cups shredded low-moisture mozzarella, divided
- 1/2 cup finely grated Parmesan, divided
- 2 tablespoons chopped fresh basil or parsley (optional, for serving)
How Much Time Will You Need?
Plan on about 15 minutes to brown and build the base, 15–18 minutes to simmer and cook the pasta, and 2–3 minutes to finish with cream and cheese. Total: roughly 35–40 minutes, all in one pot.
Step-by-Step Instructions:
1. Brown the meat & aromatics
Heat a large pot over medium-high. Add sausage (or beef/turkey) and cook, breaking into small crumbles, until browned and no longer pink, 5–7 minutes. If the pot is dry, add olive oil. Stir in onion and cook until translucent, 3–4 minutes; add garlic for 30 seconds until fragrant. Drain excess fat if needed.
2. Build the tomato base
Stir in tomato paste and cook 1 minute to caramelize slightly. Add crushed tomatoes, broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a lively simmer.
3. Cook the noodles
Add broken lasagna noodles. Simmer, stirring occasionally to prevent sticking, until al dente, 12–15 minutes. If the soup thickens too much, splash in a bit more broth or water.
4. Make it creamy & cheesy
Reduce heat to low. Stir in cream (or half-and-half). Off heat, fold in 1 cup mozzarella and 1/4 cup Parmesan until melted and silky. Taste and adjust salt and pepper; remove the bay leaf.
5. Serve with “cheese clouds”
In a small bowl, mix ricotta with remaining 1/2 cup mozzarella and 1/4 cup Parmesan. Ladle soup into bowls and dollop a spoonful of the ricotta mixture on top so it melts into creamy pockets. Finish with fresh basil or parsley.
Pro Tips for Best Texture & Taste
Small technique cues make this soup taste like a layered lasagna—no casserole dish required.
- Stir the pasta: Broken noodles like to stick; a quick stir every few minutes keeps ribbons separate and silky.
- Add dairy off heat: Fold cheese in with the burner low or off to prevent graininess.
- Salt in stages: Broth and cheese add salt—season modestly early, then finish to taste.
- Right-size noodles: Aim for 1–2-inch pieces for easy spooning and even cooking.
- Next-day magic: The soup thickens as it rests; loosen with warm broth or a splash of milk when reheating.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Mafalda corta (mini lasagna), bowties, or rotini work well. Start checking a few minutes earlier than lasagna pieces and cook just to al dente so the pasta doesn’t get mushy.
How do I make it lighter?
Use ground turkey, swap heavy cream for evaporated milk or half-and-half, and reduce the mozzarella in the pot to 3/4 cup. Keep the Parmesan for flavor impact.
Is this freezer-friendly?
For best texture, freeze without pasta and dairy: cook the base through step 2, cool, and freeze up to 3 months. Reheat, add pasta to cook, then finish with cream and cheeses.
Can I make it vegetarian?
Yes—skip the meat, sauté a mix of mushrooms and zucchini with the onions, and use vegetable broth. Consider a pinch more Italian seasoning and a dash of soy sauce for added umami.
