One Pot Lasagna Soup

Let’s Chat About This Cozy One Pot Lasagna Soup

So there was this rainy Tuesday—one of those days where you’re already kinda tired at breakfast? That’s the night I accidentally stumbled into my One Pot Lasagna Soup routine. I’d promised my lot lasagna earlier in the week (never do this), but come dinner, I just couldn’t face all the dish juggling. I almost called for pizza but, you know, stubbornness kicked in and here we are. And honestly? This soup has become my not-so-secret trick whenever dinner seems like an uphill climb, mostly because it tastes legit like lasagna but doesn’t leave my kitchen looking like a tornado hit it.

Why You’ll Love This (Or at Least Why I Do)

I make this when I want lasagna feels without lasagna chaos. My family goes wild for it—mainly because it has those melty cheese blobs (the fancy phrase is ‘cheese dollops,’ but let’s be real, they’re blobs). And if I’m honest, there’s something weirdly comforting about catching all the flavors in a spoon instead of on a soggy plate. Oh, and those evenings where you just can’t face washing a mountain of pots? This soup is a life-saver in a bowl. Side note: Once, I added waaay too much chili because I was texting and stirring; safe to say, everyone was wide awake that night. If you like a little adventure, go wild, but otherwise, less is more on the spice.

Alright, Here’s What You’ll Need (But I Change It Up, Too)

• About 1 pound (450g) Italian sausage or ground beef (I sometimes do half and half or just turkey if I’m trying to be “good”)
• 1 good-sized onion, chopped – red or yellow both work, though my grandmother always insisted red onion was for salads only. Not that it stopped me.
• 4 cloves garlic, minced (okay, sometimes it’s three – who’s counting?)
• 24 oz (about 700ml) marinara sauce. Use your favorite or just whatever’s on hand; I’ve swapped in crushed tomatoes and extra garlic when I’m out.
• 6 cups chicken or veggie broth. Homemade is great, boxed is absolutely fine – nobody’s grading you.
• 8-10 lasagna noodles, broken up by hand (sometimes I use rotini if we’re out, don’t tell the purists)
• 1 teaspoon dried basil (fresh is nice, but, you know…)
• 1 teaspoon dried oregano
• Pinch of crushed red pepper – totally optional but it adds a zing
• Salt and black pepper – just to taste
• 1 cup ricotta cheese for serving – or cottage cheese works in a pinch, I swear
• 1 to 2 cups shredded mozzarella
• A handful of grated Parmesan, or more because, cheese
• Fresh basil or parsley for topping, but only if you’ve got it lying around

How I Throw This Together (But You Do You)

1. Grab your biggest soup pot. Heat a glug of olive oil (fancy, right?) over medium heat. Toss in the sausage or beef. Brown it up, break it apart with a wooden spoon – don’t panic if there are a few chunky bits left, it all works out in the end.
2. Next up, add chopped onion and garlic. Stir it till it smells amazing (this is where I usually sneak a taste for ‘testing’ purposes… okay, mainly to procrastinate on the dishes).
3. Pour in your sauce and broth, give it a good stir. It’ll look brothy at this point—don’t worry if it’s kinda orange. That’s science or something.
4. Add broken lasagna noodles, basil, oregano, a pinch of pepper flakes, and a little salt and pepper. Stir again. This is when I realize I’ve made a mess, but it’s already too late.
5. Bring it to a low boil then drop the heat. Let it simmer for 15-20 minutes—just enough for noodles to get tender. Stir a few times unless stuck noodles are your thing.
6. Spoon into bowls. Everyone gets a blob (that word again!) of ricotta and a shower of mozzarella and Parm. Fresh herbs make it look posh, but it’s just as tasty without.
7. And that’s basically it. Sometimes we scoop it up with rustic bread—sometimes we just eat it standing at the stove if people are too hungry to wait.

Stuff I Figured Out the Hard Way

• If you let it sit for awhile, the noodles soak up the broth and it turns more into a stew, which is actually great the next day (or serve with extra broth to re-soup it)
• I once used too much cheese in the pot and everything got stringy – it’s way better adding cheese at the end per bowl.
• Oh: the soup hates to be rushed. If you boil it too hard, you’ll get tough noodles and sad faces. Learned that one so you don’t have to.

Variations I’ve Tried (Not All Were Winners!)

• I swapped ground sausage for mushrooms once—didn’t fool anyone, but the vegetarians loved it.
• Using short pasta instead of noodles works fine in a pinch, tastes like lasagna and minestrone had a baby.
• I tried adding spinach at the end once… kind of turned the color weird, but it tasted fine. Maybe don’t serve that batch to picky kids.
• Once tried using evaporated milk because I was out of ricotta… would not recommend. Just, no.

If You Don’t Have All the Gear (Who Does?)

You really just need a big soup pot. But if you don’t have one, a deep frying pan with a lid can kinda work—just watch out for splashes. I’ve actually used a slow cooker on the sauté mode, then let it finish on low; if you’re feeling brave, here’s a slow cooker guide I like. You do you.

Storing What’s Left (Not That There Ever Is)

Pop leftovers in a container and chuck it in the fridge. It’ll thicken up overnight, so add a splash of broth when you reheat. In theory, it keeps 3-4 days. But honestly, in my house, it never lasts more than a day!

What To Serve With It? (I’m a Bread Fiend)

Crusty bread is basically required in my book—sometimes I butter it, sometimes not. My brother pours the soup over top and calls it Italian poutine (don’t ask). You could also toss together a simple green salad or, if you’re feeling extra, make some easy garlic bread like this one from Budget Bytes. I think it tastes even better with a cheap Chianti and a group of chatty friends.

Pro Tips (AKA My Kitchen Goofs)

• Don’t skip sautéing the onion – I did that once and the soup was just kind of blah.
• Add the noodles last, so they don’t go mushy—unless you like them really soft, which, odd but who am I to judge?
• And actually, I find it works better if you serve cheese separately instead of tossing it all in. Less gummy, more melty.

FAQ (Stuff I’ve Actually Been Asked)

Can I freeze One Pot Lasagna Soup?

Technically you can, but when you reheat it, the noodles get super soft and kind of fall apart. If that’s no bother, go for it; if you like more bite, better to freeze the soup base before adding noodles.

Is there a dairy-free version?

Sure! Just skip the ricotta and swap mozzarella for a dairy-free cheese that’s meltable (there’s a few decent ones in stores now). Or top with a swirl of nice olive oil—fancier than it sounds.

Can I make this in the Instant Pot?

Yep, lots of folks do, including me that one time I forgot the stove was busy. I follow this Instant Pot recipe, which is pretty spot-on.

What if my soup is too thick?

No drama—just add a splash or two of broth and it springs back to life. If it’s too thin? Let it simmer a few extra minutes, or just throw in an extra noodle or two.

Why do my noodles clump?

I get this one a lot; try to stir a few times while they cook. And use a big enough pot, I once misjudged and made noodle bricks (not delicious!).