If lasagna and a cozy bowl of soup had a baby, this would be it.
This One-Pot Lasagna Soup has everything you love about a classic lasagna—rich tomato broth, savory Italian sausage, tender pieces of lasagna noodles, creamy ricotta, melty mozzarella, Parmesan cheese, and plenty of Italian herbs—all simmered together in one pot. It’s hearty, comforting, and packed with the familiar flavors that make lasagna one of the most beloved comfort foods of all time.
As much as I love a traditional lasagna, it’s definitely a labor of love. This recipe delivers all those same comforting flavors with a fraction of the effort. There’s no layering, no boiling and draining pasta, and no mountain of dishes waiting for you afterward.
It starts with browning lean ground beef and uncased Italian sausage together, creating a rich, flavorful base for the soup. A splash of dry red wine deglazes the pot, followed by good-quality jarred marinara sauce (This is a quick weeknight recipe after all) and rich beef or chicken broth create the most comforting, savory base. Finally, dry lasagna sheets are simply broken into pieces and cooked right in the soup, soaking up all those incredible flavors as they simmer. No extra pot, no draining, no fuss.
The result is everything you love about lasagna, transformed into a cozy, hearty soup that’s ready in about 30 minutes. Finish each bowl with a generous dollop of creamy ricotta, plenty of mozzarella and Parmesan, and watch it melt into the hot soup for that classic cheesy lasagna experience in every bite.
When I shared this One-Pot Lasagna Soup on Instagram, it quickly became one of my most popular recipes—and honestly, I’m not surprised. People love lasagna, and they love easy dinners. Throw the words “one-pot” into the mix, and it’s pretty much guaranteed to be a winner. A great family friendly meal, ready in about 30 minutes, that’s also the perfect weeknight comfort food that’s hearty enough for Sunday dinner but easy enough for any night of the week. It also reheats beautifully, so don’t be surprised if the leftovers disappear just as quickly.
One-pot Lasagna Soup
Equipment
- 1 dutch oven or heavy bottomed soup pot
Ingredients
- 1 Lb ground lean beef
- 2 links Italian sausage casings removed
- 2 Tbsp olive oil
- 1 med onion diced
- 2 cloves garlic minced
- 3 cups marinara sauce store-bought like La San Marzana is great!
- 8 cups chicken or beef broth
- splash red wine optional
- 1 piece parmigiano reggiano rind
- 1 bay leaf
- 1 handful fresh basil + extra to garnish
- 1 tbsp dried parsley
- 1 sprig fresh rosemary whole
- 250 g Lasagna sheets broken into 2X2" squares
- 1/2 cup ricotta or more
- 1/2 cup Pecorino Romano or Parmigiano Reggiano freshly grated
Instructions
- Heat a dutch oven on med-high. Add a little olive oil and add the ground beef and sausage. Sear without disturbing until browned underneath. (Browning = Flavour!)
- Then use a wooden spoon to break apart the meat and brown it throughout. When cooked season it with a little salt. Remove and set aside.
- If there's a lot of oil in the pot , drain off excess.
- Lower heat to medium and add olive oil. Add the diced onion and sauté until softened. Stir in the garlic and rosemary and cook for a minute or so.
- Add red wine if using to deglaze – it'll add more depth to the flavour and the alcohol cooks off.
- Pour in marinara sauce and bring to a simmer. Add the meat back in and combine. Add the dried parsley.
- Pour in broth and add the parm rind and bay leaf. Simmer for 15 minutes and add salt if or as needed. (My broth had no salt so I definitely needed to add some)
- Add the lasagna pieces and simmer until cooked about 8-12 minutes. If the pasta is of a higher quality which I strongly recommend, it'll preserve a more desirable texture that will stand up to simmering and reheating.Fun fact: I know this is a matter of taste but I dislike pasta that is very al dente (almost raw). I like pasta cooked properly so it can soak up a bit of flavour. Overcooked pasta is not good!… never do that lol
- Add the basil to the soup and remove remove from the heat. Serve the soup topped with a nice dollop of ricotta and a sprinkle of Parmigiano or Pecorino (my fav) and more fresh basil. I also like to add a course grind of pepper to the ricotta.
