There’s nothing better than a cozy and comforting soup on a chilly night… except for combining that soup with the rich, hearty flavors of lasagna. This is The Ultimate One-Pot Lasagna Soup, and it’s filled with all of the elements of lasagna that you know and love. From the tender meat to the soft noodles and a creamy three-cheese topping, this recipe comes together in just one pot in 30 minutes, making it the perfect weeknight dinner that the whole family will enjoy!
Friends, what comes to your mind when you think about comfort food? For me, one recipe that immediately comes to mind is lasagna. Rich and creamy lasagna is one of the best dishes to warm you up from the inside out. It’s made from thick pasta noodles layered with hearty meat and a creamy cheese blend. But, let’s be honest: lasagna is a high-maintenance dish.
Even my simple lasagna recipe still requires some work to put together. Which got me thinking… what if there was an easier way to enjoy lasagna that could easily be enjoyed for a weeknight dinner? That’s where this recipe comes in. It takes all of the flavors and ingredients that you know and love about lasagna and puts it together in a cozy and comforting soup recipe. Think of it like my version of a deconstructed lasagna!
The best part is, it’s perfect for meal prepping and can truly be adapted to meet your family’s needs. If you need to make it gluten-free, you can use gluten-free lasagna noodles. If you need to make it dairy-free, simply omit the cheese mixture at the end. No matter how you make it, this recipe is sure to be delicious and a hit with the entire family!
What You need to Make This Easy Weeknight Dinner Recipe
- Cheese: One of the best parts of this soup is the dollop of cheese mixture that goes on top! To achieve this, you’ll need a combination of ricotta, parmesan, and mozzarella cheeses. You can use as much or as little of this cheese mixture as you’d like!
- Olive Oil: Olive oil is full of heart-healthy fats, making it the perfect healthy and delicious addition to this soup recipe.
- Ground Beef or Turkey or Chicken: While lasagna is traditionally made with ground beef, you can use either ground beef, turkey, or chicken for this recipe! And if you want to make it vegetarian-friendly, you can always use a plant-based meat crumble instead.
- Ground Italian Sausage: Make sure that the casing is removed from the sausage before adding it into this soup!
- Yellow Onion: Diced yellow onion is bright and fragrant, which makes it perfect for this soup recipe!
- Garlic: I always recommend using fresh garlic whenever possible, especially in soup recipes.
- Fresh Basil: I love the depth of flavor that fresh basil adds to this recipe.
- Italian Seasoning: Italian seasoning is necessary for any lasagna recipe, and this lasagna soup is no different!
- Crushed Red Pepper Flakes: A pinch of crushed red pepper flakes adds the perfect amount of spice to this soup recipe.
- Crushed Tomatoes and Tomato Paste: The juicy combination of the crushed tomatoes and tomato paste adds the perfect tomato flavor to this soup – just like tomato sauce in traditional lasagna!
- Broth of Choice: Pick your favorite broth and use it in this recipe! I like using chicken bone broth, but any broth works well.
- Lasagna Sheets: Of course, this wouldn’t be a lasagna soup without the lasagna sheets!
How to Make This Cozy Wintertime Soup
To make this soup, start by preparing the cheese mixture. Add the ricotta, parmesan, and mozzarella cheeses to a small bowl. Add in a pinch of sea salt and black pepper, and mix until they’re fully combined. Then, set the bowl aside. Next, heat a large pot, on the stove, over medium heat and add in the olive oil.
Once the oil is hot, add the meats to the pot and sauté until they’re browned. Then, add in the diced onion, mashed garlic, basil, Italian seasoning, and crushed red pepper flakes, followed by a generous pinch of sea salt and black pepper. Stir until all of the ingredients are combined. Allow the mixture to cook for 3-4 minutes, until the onions have begun to soften. Then, add in the tomato paste, crushed tomatoes, and chicken broth.
Stir the soup together well, and then add in the broken pieces of lasagna sheet, making sure that the liquid fully covers the pasta. Bring the soup to a gentle boil, then cover the pot and reduce the heat to low. Allow the soup to cook for 20 minutes, until the lasagna noodles are cooked through.
Once the soup is done, top each serving with a dollop of the cheese mixture, serve, and enjoy! Store any leftovers in an airtight container or jar, in the fridge, for up to one week.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Ingredients
- ¾ Cup Ricotta Cheese
- ½ Cup Parmesan Cheese, freshly grated
- ¼ Cup Mozzarella Cheese, grated
- 2 Tablespoons Olive Oil
- 1 Pound Lean Ground Beef, Chicken, or Turkey
- ½ Pound Ground Italian Sausage, with the casing removed
- 1 Medium Yellow Onion, diced
- 5-6 Cloves Garlic, mashed
- ½ Cup Fresh Basil, chopped
- 2 Tablespoons Italian Seasoning
- 1 Teaspoon Crushed Red Pepper Flakes
- ¼ Cup Tomato Paste
- 1 28 Ounce Can Crushed Tomatoes
- 1 32 Ounce Box or 4 Cups Broth of Choice, I use chicken broth, but any broth works well!
- 8 Ounces Lasagna Sheets, broken into pieces; this is approximately 1/2 a box.
Instructions
- To make this soup, start by preparing the cheese mixture. Add the ricotta, parmesan, and mozzarella cheeses to a small bowl. Add in a pinch of sea salt and black pepper, and mix until they're fully combined. Then, set the bowl aside.
- Next, heat a large pot, on the stove, over medium heat and add in the olive oil.
- Once the oil is hot, add the meats to the pot and sauté until they're browned. Then, add in the diced onion, mashed garlic, basil, Italian seasoning, and crushed red pepper flakes, followed by a generous pinch of sea salt and black pepper. Stir until all of the ingredients are combined.
- Allow the mixture to cook for 3-4 minutes, until the onions have begun to soften. Then, add in the tomato paste, crushed tomatoes, and chicken broth.
- Stir the soup together well, and then add in the broken pieces of lasagna sheet, making sure that the liquid fully covers the pasta.
- Bring the soup to a gentle boil, then cover the pot and reduce the heat to low. Allow the soup to cook for 20 minutes, until the lasagna noodles are cooked through.
- Once the soup is done, top each serving with a dollop of the cheese mixture, serve, and enjoy! Store any leftovers in an airtight container or jar, in the fridge, for up to one week.
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What others are saying
I’ve come across a few different versions of the lasagna soup and finally found this one that didn’t require heavy cream. I made it today and it is SO GOOD!!!! I was pleasantly surprised with how flavorful it is and so easy to make! I didn’t have chili flakes and skipped that part, but the hot italian sausage I used gave it an extra kick. Thanks for the great recipe! 🙂
Woohoo! I am so thrilled that you loved this recipe, Aiza! Thank you so much for making it and for leaving such a kind review!
I have made this at least 3x and it is amazing! It is a family favorite for sure! Kale Junkie recipes are literally the best!
That means the world to me, Alyssa! Thank you for your review!
My picky fiancée LOVED this soup. Really delicious.
Easy and SO DELICIOUS!!!!
Woohoo! So happy to hear that, Lynne! Thank you for your review!