Lasagna soup delivers everything you love about the baked casserole in a faster, easier one-pot meal. Savory sausage, rich tomato broth, and tender noodles simmer together, then get finished with creamy ricotta and melty mozzarella.
This easy lasagna soup recipe has been climbing the charts, and lasagna soup was among the top searched recipes on Google in 2025. This one pot lasagna soup with sausage comes together in about 50 minutes and tastes like a cozy Sunday dinner.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 to 8 servings |
| Category | Soup / Dinner |
Why You’ll Love This Lasagna Soup
- All the flavor of lasagna with much less work
- One pot and ready in 50 minutes
- Rich, savory tomato broth with Italian sausage
- Creamy ricotta and melted mozzarella on top
- Family-friendly and great for leftovers
Ingredients You’ll Need
- 1 pound Italian sausage (mild or hot), casings removed
- 1 yellow onion, diced, and 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 6 cups low-sodium chicken or beef broth
- 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ½ teaspoon black pepper
- 8 ounces broken lasagna noodles or mafalda pasta
- ½ cup grated Parmesan cheese
- 1 cup whole-milk ricotta and 1½ cups shredded mozzarella cheese
- Fresh basil, for serving
How to Make Easy One-Pot Lasagna Soup
- Brown the sausage in a large pot or Dutch oven over medium-high heat for 6 to 8 minutes, breaking it up. Drain excess fat, leaving about 1 tablespoon.
- Add the onion and cook for 4 to 5 minutes until soft, then stir in the garlic and tomato paste and cook for 1 minute.
- Pour in the crushed tomatoes, broth, oregano, basil, salt, and pepper, bring to a boil, then reduce to a simmer for 15 minutes.
- Add the broken lasagna noodles and cook for 10 to 12 minutes, stirring often, until tender.
- Stir in the Parmesan, then taste and adjust the seasoning.
- Ladle into bowls and top with dollops of ricotta, shredded mozzarella, and fresh basil.
Tips for the Best One Pot Lasagna Soup with Sausage
- Break the lasagna noodles into 1- to 2-inch pieces so they fit on a spoon.
- Stir the pasta often to prevent sticking.
- Serve right away; the noodles keep absorbing broth as the soup sits.
- Use whole-milk ricotta for the creamiest topping.
- Add a splash of cream to the pot for a richer broth.
Variations to Try: Lasagna Soup Ideas
- Use ground beef or turkey in place of sausage.
- Stir in baby spinach or kale at the end.
- Make it in a slow cooker and add the noodles for the last 30 minutes.
- Add a pinch of red pepper flakes for heat.
How to Store It
Refrigerate leftovers in an airtight container for up to 4 days; the noodles will absorb broth, so add a splash of broth when reheating. To freeze, make the soup without the noodles and freeze for up to 3 months, then add freshly cooked noodles.
Frequently Asked Questions
Can I use regular lasagna noodles for lasagna soup?
Yes. Break them into small pieces and cook them in the soup until tender.
Can I make lasagna soup ahead of time?
Make the soup base ahead and add the noodles when reheating for the best texture.
Can I freeze lasagna soup?
Yes, but freeze it without the noodles and add fresh noodles when you reheat.
What can I serve with lasagna soup?
Garlic bread, a green salad, or crusty bread are perfect with it.
Lasagna Soup
Ingredients
Equipment
Method
- Step 1: Brown the sausage and drain the excess fat.
- Step 2: Cook the onion, then add the garlic and tomato paste.
- Step 3: Add the tomatoes, broth, and seasonings and simmer 15 minutes.
- Step 4: Add the broken noodles and cook 10 to 12 minutes, stirring often.
- Tip: Stir often to prevent sticking.
- Step 5: Stir in the Parmesan.
- Step 6: Serve topped with ricotta, mozzarella, and basil.
Notes
Add a splash of broth when reheating leftovers.