One Pot Lasagna Soup (2024)

(Ingredients at a glance; you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

• Italian sausage: The spicy flavor of the sausage pairs perfectly with the tomato base. Use mild sausage or ground beef as a substitute for a milder taste. Use lean ground meat for fewer calories and fat, or choose a high-fat cut for flavor.
• Onion and garlic: White or yellow onion works here. Onion adds a savory sweetness to the soup and forms the base of the flavor profile. Garlic gives the soup that traditional Italian flavor. Fresh garlic is best, but the minced garlic from the jar is fine. Use 1/2 teaspoon of jarred minced garlic in place of each clove.
• Diced Celery: The phthalides in celery enhance the flavors of soups and broths. If you don’t have celery on hand, you can just leave it out.
• Red pepper flakes: Adds the slightest kick of spice; adjust quantity based on spice preference.
• Tomatoes: You will need both canned crushed tomatoes (28 oz) and tomato paste.
• Italian seasonings: Basil, Oregano, and Thyme. Use fresh or dried herbs. (However, nothing beats fresh basil, plus it makes a fantastic garnish for this soup.) The conversion of fresh herbs to dry herbs is about a 3-to-1 ratio. 1 tablespoon of fresh herb = 1 teaspoon of dried herb.
• Lasagna noodles: Broken into smaller pieces, these noodles mimic the texture of lasagna without the layering effort. Other pasta shapes, such as farfalle or Mafalda pasta.
• Beef broth: Chicken or vegetable broth will both also work; if watching sodium, you might want to opt for a low-sodium broth.
• Heavy cream: (Optional) It adds a creamy, indulgent consistency and counteracts some of the soup’s acidity. (For dietary needs, substitute with whole milk or dairy-free milk.)
• Spinach: Adds color. It can be substituted with kale or omitted if desired.
• Mozzarella, Ricotta, and Parmesan: For garnish, these cheeses can be added to each bowl for a creamy, velvety texture. Dairy-free alternatives can be used.

1 Saute the sausage: In a large pot or Dutch oven, cook crumbled Italian sausage on medium heat until it is no longer pink and cooked through. Drain the fat. Pour olive oil into the pot and add onion, celery, garlic, salt, pepper, dried thyme, and red pepper flakes. Cook for 2-3 minutes.

2 Make the broth: Once the onions are translucent, add in tomato paste, stir, and cook for another 2 minutes. Add in 1 cup of beef broth. Stir, scraping the bottom of the pot. Add in the remaining broth, crushed tomatoes, basil, and oregano. Stir and bring to a boil.

3 Add the remaining ingredients: Once boiling, add your broken lasagna noodles. Cook for 8-10 minutes until the noodles are al dente. Add spinach and cream, and stir. Add salt and pepper to taste.

4 Serve: Garnish with optional toppings, and enjoy!

Yes, you can prep this soup ahead of time. Prepare the soup up to the step where you add the noodles. Let the soup cool and place it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. Then, when reheating the soup, add the lasagna noodles, spinach, and cream as directed.

Yes, use vegetable broth instead of beef, omit the meat, and use canned beans instead. Or try one of the plant-based ground meat products, such as Gardein or Beyond Beef.

You can use dried herbs instead of fresh ones and vice versa in this one-pot lasagna soup.

The soup can also be made in a slow cooker by sauteing the ground sausage, onion, celery, and garlic until the sausage is cooked through. Transfer to the bottom of the slow cooker along with the rest of the ingredients (except the noodles, cream, and spinach.) Slow cook on low for 6-8 hours or 3-4 hours on high. Thirty minutes before the end of the cooking time, add the Lasagna noodles. When they are done cooking, stir in the cream and spinach.

The finished soup does not freeze well. If you plan to make this recipe to freeze, prepare as directed and stop before adding the noodles, spinach, and cream. Let it cool and store it in an airtight container for three months. When reheating, you can add the rest of the ingredients.

Keywords: one pot lasagna soup