One Pot Lasagna Soup gives you the tomato-rich, cheesy comfort of lasagna without layering noodles or turning on the oven. Ground beef, Italian sausage, tomatoes, broth, herbs, and broken lasagna noodles all cook in one pot for an easy dinner that feels hearty without the work of a full baked lasagna.
Why This Lasagna Soup Works
Using both ground beef and Italian sausage gives the broth more depth than using one meat alone. Pasta sauce, diced tomatoes, and tomato paste build the tomato base, while basil, oregano, garlic, and a bay leaf give it the familiar Italian-style flavor.
The lasagna noodles cook directly in the soup, which keeps the recipe to one pot and lets the pasta absorb some of the seasoned broth as it softens.
Ingredient Notes
Ground beef and Italian sausage: Brown both well and drain excess fat before adding the liquid ingredients. This keeps the soup rich without making the broth greasy.
Lasagna noodles: Break them into spoon-friendly pieces before adding them to the pot. Try to keep the pieces fairly similar in size so they cook evenly.
Pasta sauce, diced tomatoes, and tomato paste: Together they create a fuller tomato flavor than broth and tomatoes alone.
Balsamic vinegar and sugar: These small additions balance the acidity of the tomatoes. The soup should taste savory and tomato-forward, not noticeably sweet.
Tips for the Best One Pot Lasagna Soup
- Drain the meat well. Excess fat can sit on top of the finished broth.
- Add garlic after browning. Thirty seconds is enough to release its flavor without burning it.
- Watch the noodles near the end. They can go from tender to too soft quickly in hot broth.
- Add cheese at serving time. Ricotta, mozzarella, or Parmesan on top gives each bowl the creamy finish people expect from lasagna.
Ingredients
- 1 pound ground beef
- 1 pound ground Italian sausage
- 10 lasagna noodles
- 1 onion, chopped
- 1 (24-ounce) jar pasta sauce
- 4 teaspoons minced garlic
- 8 cups chicken broth
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon sugar
- 2 teaspoons balsamic vinegar
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- Parmesan, mozzarella, or ricotta cheese, for serving
How to Make One Pot Lasagna Soup
- Add the ground beef, Italian sausage, and chopped onion to a large pot over medium-high heat. Cook until the meat is browned and the onion has softened. Drain excess fat.
- Return the pot to the stove, add the garlic, and cook for about 30 seconds.
- Stir in the pasta sauce, diced tomatoes, tomato paste, chicken broth, sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper.
- Cover and bring the soup to a boil.
- Break the lasagna noodles into smaller pieces and add them to the pot.
- Reduce the heat to medium-low and simmer until the noodles are tender, stirring occasionally so they do not stick together.
- Remove the bay leaf, taste the broth, and adjust the salt and pepper.
- Ladle into bowls and finish with Parmesan, mozzarella, ricotta, or a combination of cheeses.
Storage and Reheating
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. The noodles absorb broth as they sit, so add a splash of chicken broth or water when reheating if the soup becomes too thick.
If you are making the soup ahead, consider cooking the noodles separately and adding them to individual bowls. That keeps the pasta from becoming too soft during storage.
Frequently Asked Questions
Can I make lasagna soup with only ground beef?
Yes. The Italian sausage adds extra seasoning, but you can use only ground beef if that is what you have. Taste the broth and adjust the herbs and seasoning before serving.
Why did my lasagna soup get so thick?
The noodles continue absorbing liquid as the soup sits. Stir in more broth during reheating until the consistency is where you want it.
More Easy Pasta Dinners
If you like lasagna-inspired dinners, try Ravioli Lasagna, Pasta al Forno, or Million Dollar Spaghetti Casserole. You can also browse more pasta recipes and easy soup recipes.
