One Pot Lasagna Soup

This one pot lasagna soup gives you all the cozy, cheesy vibes of classic lasagna without the layering, baking, or extra dishes. Ground beef and Italian sausage simmer in a rich tomato and herb broth with broken lasagna noodles, so every spoonful has all the flavors you love. It’s hearty, filling, and perfect for chilly evenings when you want comfort food fast. Since everything cooks in a single pot, cleanup is easy and it’s great for busy weeknights. Just ladle it into bowls and top with your favorite lasagna cheeses for the full effect.

Ingredients

• 1 lb ground beef
• 1 lb Italian sausage (ground)
• 10 lasagna noodles
• 1 onion, chopped
• 24 oz jar of pasta sauce
• 4 tsp garlic, minced
• 8 cups chicken broth
• 2 tbsp tomato paste
• 14 oz can diced tomatoes
• 1 tsp sugar
• 2 tsp balsamic vinegar
• 2 tsp basil
• 1 tsp oregano
• 1 bay leaf
• Salt and pepper, to taste

Directions

1. Add the ground beef, onion, and Italian sausage to a large pot over medium-high heat and cook until completely browned, breaking up the meat as it cooks. Drain any excess fat.
2. Return the pot to the stove and mix in the minced garlic. Sauté for about 30 seconds until fragrant.
3. Pour in the pasta sauce, diced tomatoes, tomato paste, chicken broth, sugar, balsamic vinegar, basil, oregano, bay leaf, and salt and pepper to taste. Stir to combine.
4. Cover the pot and bring the mixture to a boil.
5. Break the lasagna noodles into pieces and add them to the pot, stirring to submerge them in the liquid.
6. Reduce the heat to medium-low and cook, uncovered or partially covered, until the noodles have softened and are cooked through, stirring occasionally.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Ladle the soup into bowls and top with Parmesan, mozzarella, or ricotta cheese before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 550 kcal | Servings: 8

Tips

For the best texture, stir the soup occasionally after adding the noodles so they don’t stick together or to the bottom of the pot, and cook them just until al dente.

Leftovers thicken as they sit, so you may want to add a splash of broth or water when reheating; store cooled soup in an airtight container in the refrigerator for up to 3 days.

FAQ

Can I use a different pasta instead of lasagna noodles?
Yes, you can swap in short pasta like rotini, bow ties, or penne—just cook until tender according to package directions.

Can I make this soup ahead of time?
Yes, you can make it ahead, but for the best texture, cook the soup without the noodles, then add and cook the pasta when you reheat it.

Do I have to use both ground beef and Italian sausage?
No, you can use just one or the other, or even substitute ground turkey or chicken if you prefer a lighter option.

What kind of cheese is best on top?
Parmesan, mozzarella, or dollops of ricotta are all great choices—use one or a mix to mimic a classic lasagna topping.

Can I freeze lasagna soup?
You can freeze it, but it’s best to freeze without the noodles, then add fresh pasta when reheating to keep it from getting too soft.