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The Best One-Pot Lasagna Soup for an Easy Family Dinner

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This one-pot lasagna soup captures the rich, brothy, cheesy comfort of classic lasagna without the fuss. Made in a single pot with simple ingredients, it’s the perfect crowd-pleasing meal that tastes like you spent all day in the kitchen.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 pound Italian sausage, casings removed
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 bay leaves
  • 10 ounces dried lasagna noodles (about 8–10 sheets), broken into 1-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chopped, for garnish

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and Italian sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until nicely browned.
  2. Add the diced onion to the pot and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.
  3. Push the meat mixture to one side of the pot and add the tomato paste to the empty space. Let it cook for 1-2 minutes, stirring occasionally, until it darkens to a deep brick red.
  4. Pour in the chicken broth, crushed tomatoes, and diced tomatoes with their juices. Add the bay leaves. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to a simmer.
  5. Add the broken lasagna noodles to the simmering broth. Stir well to make sure they’re submerged. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but still have a slight bite.
  6. While the pasta cooks, combine the ricotta cheese and grated Parmesan in a small bowl. Stir until smooth. Set aside.
  7. Once the pasta is tender, remove the bay leaves. Taste the broth and adjust seasoning. Ladle the soup into bowls, top each with a generous dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and a scattering of fresh basil. Serve immediately with extra Parmesan on the table.

Notes

Don’t skip browning the meat for maximum flavor. Watch the pasta carefully as it will continue to cook after the heat is turned off. Use full-fat dairy for the best texture. Let the soup rest for 10-15 minutes before serving to allow flavors to meld. The soup will thicken as it sits; add a splash of broth when reheating.

Nutrition

Keywords: lasagna soup, one-pot lasagna soup, easy lasagna soup, Italian soup, comfort food, family dinner, one-pot meal

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