Jeff Misenti
May 10, 2026
Difficulty Level: easy
10 min Prep
35 min Cook
45 min Total
6 Servings
If you’ve never served up lasagna soup to someone and seen their reaction, you’re missing out. This dish looks like chunky soup but tastes just like lasagna. Best of all, this one-pot recipe has the flavor but cuts out the layering, baking, and even much of the cleanup.
This lasagna soup still uses the key ingredients of ground beef, Italian sausage, tomato sauce, pasta, cream, and cheese. It just ups the level of broth, allowing the pasta and meats to cook right in the soup. This helps it thicken, becoming a very hearty soup that’s perfect for weeknight dinners. Check out the ingredients and cooking steps below.
One-Pot Lasagna Soup Ingredients
- 1 tablespoon of olive oil
- 1/2 pound of lean ground beef
- 1/2 pound of Italian sausage
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 3 tablespoons of tomato paste
- 1 jar marinara sauce, 24 ounces
- 1 can of diced tomatoes, 14.5 ounces
- 6 cups of low-sodium chicken broth
- 1 teaspoon of Italian seasoning
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of crushed red pepper flakes
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 ounces of broken lasagna noodles or short ruffled pasta
- 3 cups of fresh baby spinach
- 1/2 cup of heavy cream
- 1 cup of shredded mozzarella cheese
- 1/2 cup of ricotta cheese
- 1/3 cup of grated Parmesan cheese
- Fresh basil or parsley, for topping
One-Pot Lasagna Soup Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add the ground beef and Italian sausage. Cook the meat for 8 minutes, breaking the meat into small pieces as it browns. Drain any extra grease before continuing.
- Add the diced onion and cook for 4 minutes, until softened.
- Stir in the garlic and tomato paste. Cook for a further 1 minute.
- Add the marinara sauce, diced tomatoes, chicken broth, Italian seasoning, basil, oregano, red pepper flakes, salt, and black pepper. Stir the ingredients well.
- Bring the soup to a gentle boil.
- Add the broken lasagna noodles or ruffled pasta. Reduce the heat to a simmer and cook for 15 minutes, stirring often, until the pasta is tender.
- Stir in the spinach and cook for 2 minutes, until wilted.
- Turn the heat to low and stir in the heavy cream, mozzarella, ricotta, and Parmesan until the soup is creamy.
- Taste and adjust the salt or pepper if needed.
- Serve hot with extra Parmesan, chopped herbs, and toasted bread.
Nutrition
Calories: 570cal
Carbohydrate: 45g
Protein: 32g
Fat: 34g
Cholesterol: 99mg
Sodium: 1290mg