One-Pot Lasagna Soup (Weeknight Favorite: Saucy, Cheesy & Ready Fast)

Setting the Scene: Cozy Italian Layers—Without the Bake

Imagine all the best parts of lasagna—rich tomato sauce, savory meat, ribbons of pasta, and a creamy, melty cheese finish—reimagined as a spoonable hug. This One-Pot Lasagna Soup gives you Sunday-supper flavor on a Tuesday timeline: no layering, no separate sauce pan, no oven required. The pot murmurs on the stove; oregano and garlic perfume the kitchen; you break lasagna noodles straight in so they simmer tender in a broth that tastes like it took hours. A quick ricotta cloud (with a whisper of Parmesan) melts into silky swirls, while a handful of mozzarella delivers that essential stretch. It’s family-friendly, freezer-friendly, and the kind of dinner that has everyone asking for seconds.

What You’ll Need

Ingredients (Serves 6)

Soup base

• 1 tbsp olive oil
• 1 lb (450 g) Italian sausage (sweet or hot), casings removed or lean ground beef/turkey
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• ¾ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 (28 oz) can crushed tomatoes
• 5 cups low-sodium chicken or vegetable broth (start with 4½; add more to thin)
• 8–10 dried lasagna noodles, broken into bite-size pieces (or 8 oz mafalda/campanelle)
• 2 cups baby spinach (packed)
• ¼ cup chopped fresh basil (plus more to serve)
• 1–2 tsp balsamic vinegar or lemon juice (to brighten)

Cheesy dollop & finish

• ¾ cup whole-milk or part-skim ricotta
• ¼ cup finely grated Parmesan, plus more for serving
• Pinch of salt & black pepper
• ¾–1 cup shredded mozzarella (part-skim melts nicely)

Tools

• 5–6 qt Dutch oven or heavy soup pot
• Wooden spoon, ladle
• Measuring cups/spoons
• Small bowl for the ricotta mixture

How to Make It

Brown & Bloom (Flavor Foundation)

Heat olive oil over medium-high in a Dutch oven. Add sausage (or ground meat). Cook, breaking into crumbles, until browned and no longer pink, 5–7 minutes. If there’s excess fat, spoon off until about 1 tablespoon remains. Stir in onion and a pinch of salt; cook 2–3 minutes until glossy. Add garlic for 30 seconds. Clear a spot in the pot; add tomato paste and cook 60 seconds until brick-red and fragrant. Sprinkle in oregano, Italian seasoning, and red pepper flakes; toast 30 seconds to wake the herbs.

Build the “Lasagna Sauce” Broth (Simmer & Starch)

Pour in crushed tomatoes and 4½ cups broth. Season with ¾ teaspoon kosher salt and the black pepper. Bring to a lively simmer, then add broken lasagna noodles. Stir well so they don’t clump. Simmer uncovered 10–12 minutes, stirring occasionally, until the pasta is al dente and the soup is thickened and saucy. Add more broth as needed for your ideal spoonable consistency.

Cheese Cloud & Greens (Finish Like a Trattoria)

In a small bowl, mix ricotta, Parmesan, a pinch of salt, and pepper until smooth. Stir spinach into the pot for the last minute to wilt. Turn off heat; add basil plus 1–2 teaspoons balsamic or lemon to brighten. Taste and adjust seasoning—potatoes aren’t here, but pasta is “thirsty”; a final pinch of salt often makes flavors pop.

Ladle into warm bowls. Dollop with the ricotta mixture and shower with mozzarella so it melts into tender strands. Pass extra Parmesan and basil at the table.

How to Make It (Thematic Steps)

1) One Pot = Real Weeknight Ease

Browning meat, blooming aromatics, and simmering pasta in the same pot means fewer dishes and a broth deeply infused with fond (those caramelized bits that taste like magic). Pasta cooks in the sauce, releasing starch that thickens to “lasagna-y” richness.

2) Cheese Strategy = Silky, Not Grainy

Add ricotta as a topping and mozzarella at serving so dairy never boils. This keeps the soup smooth and stretchy, not separated.

3) Balance = Brightness at the End

A teaspoon of balsamic or lemon juice right before serving lifts the tomato base and makes the herbs sing. Don’t skip it.

Creative Twists (Make It Yours)

• High-Protein Boost: Swap noodles for high-protein pasta (chickpea or red lentil). Check at 7–9 minutes to prevent overcooking.
• Turkey & Veg: Use lean ground turkey; sauté 1 cup diced zucchini and 1 cup mushrooms with the onion.
• White Lasagna Soup: Skip tomatoes; use 6 cups chicken broth + ½ cup milk. Add ½ tsp nutmeg, extra spinach or chopped kale; finish with ricotta and mozzarella as written.
• Spicy Arrabbiata: Double red pepper flakes; swirl in 1 tsp Calabrian chili paste before serving.
• Ravioli Shortcut: Replace lasagna with mini cheese ravioli (fresh); simmer 4–5 minutes.
• Gluten-Free: Use your favorite GF lasagna or penne; check early for doneness.
• Vegetarian: Use plant-based Italian sausage or lentils (¾ cup rinsed + extra ½ cup broth); keep the cheesy finish.
• Meal Prep: Cook base without pasta; cool and refrigerate up to 4 days. Reheat and simmer pasta directly in the soup for fresh texture; dollop ricotta at serving.

Nutritional Spotlight (Per serving, ~1/6 recipe with turkey & part-skim cheeses)

Choosing lean meat, part-skim cheeses, and spinach keeps comfort high and heaviness low.

Final Inspiration: The Lasagna You’ll Actually Make on a Tuesday

This is the dinner that feels both nostalgic and wonderfully doable. It brings the layered comfort of lasagna to the table in a single pot, with the kind of weeknight rhythm you can memorize: brown, bloom, simmer, dollop. The ricotta cloud melts into every spoonful; mozzarella pulls into tender strands; basil and balsamic keep it bright. Pair with a crunchy salad and warm bread and call it a win—especially when lunch the next day is just a reheat away (loosen with a splash of broth).

Make it once, and it’ll nudge classic lasagna from “special occasion” to “I’ve got this”—a Weeknight Favorite for good reason.