Dinner

One Pot Lasagna Soup Recipe

Bylina Carter October 18, 2025October 18, 2025

Introduction

This One Pot Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, hearty soup. It’s perfect for busy weeknights when you want something satisfying without the fuss of layering pasta and cheese.

The image shows a close-up of a bowl of soup with several layers visible. The bottom layer is a rich reddish-orange broth with a slightly oily texture, containing small bits of herbs and spices. Floating on the broth are wide, flat pasta sheets that are pale yellow with slightly wavy edges. Scattered throughout are browned ground meat pieces and small chunks of red tomato. The dish is garnished with chopped fresh green herbs, adding a pop of color. The soup is served in a white bowl, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 lb ground Italian sausage

10 lasagna noodles
1 onion, chopped

24 oz jar of pasta sauce
4 tsp minced garlic

8 cups chicken broth
2 tbsp tomato paste
14 oz can diced tomatoes

1 tsp sugar
2 tsp balsamic vinegar
2 tsp dried basil

1 tsp dried oregano
1 bay leaf
Salt and pepper to taste

Instructions

Step 1: In a large pot over medium-high heat, cook the ground beef, chopped onion, and Italian sausage until browned. Drain any excess fat before proceeding.
Step 2: Return the pot to the stove and stir in the minced garlic. Sauté for about 30 seconds until fragrant.
Step 3: Pour in the jar of pasta sauce, diced tomatoes, tomato paste, and chicken broth. Add the sugar, balsamic vinegar, dried basil, dried oregano, bay leaf, and season with salt and pepper.

Step 4: Cover the pot and bring the mixture to a boil.
Step 5: Break the lasagna noodles into smaller pieces and add them directly to the pot.
Step 6: Reduce the heat to medium-low and simmer until the noodles are tender, about 10-15 minutes.

Step 7: Remove the bay leaf and ladle the soup into bowls. Top with parmesan cheese, mozzarella, or ricotta before serving.

Tips & Variations

For a vegetarian version, substitute ground beef and sausage with mushrooms or plant-based crumbles.
Use fresh lasagna noodles if available, but adjust the cooking time accordingly.

Add chopped spinach or kale near the end of cooking for extra greens.
Serve with crusty bread for soaking up the flavorful broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup, and warm gently on the stove or in the microwave.

How to Serve

The image shows a close-up of a soup with wide, flat pasta pieces that have a soft, slightly wavy texture, floating in a rich, orange-red broth. Ground meat chunks are scattered evenly throughout, browned and crumbly, contrasting with diced red tomatoes that add a hint of brightness. Small bits of herbs, mostly green parsley, are sprinkled on top, creating a fresh look. The broth appears thick with visible spices and a lightly oily surface. The white round bowl holding the soup contrasts softly with the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of lasagna noodles?

Yes, broken pieces of rigatoni, penne, or broken spaghetti can work well as substitutes in this soup.

Is it possible to freeze this soup?

While you can freeze the soup, the noodles may become mushy. To avoid this, freeze the soup without the noodles and cook fresh pasta when reheating.

lina Carter