YumVerseEats
Italian & Mediterranean
Easy Lasagna Soup
A cozy, one-pot lasagna soup with tender pasta, rich tomato broth, and creamy cheese topping.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
In one-pot all the flavors of classic lasagna come together in one pot with simple ingredients. No layering , baking, or long prep required.
Ingredients
Protein
• 1 lb ground Italian sausage (or ground beef)
Vegetables
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or vegetable broth
Seasoning
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tbsp olive oil
Pasta & Grains
• 8 oz lasagna noodles, broken into pieces
Topping
• Ricotta cheese, for serving
• Shredded mozzarella, for serving
• Fresh basil or parsley, for garnish
How to Make It
1
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Add the minced garlic and cook for 30 seconds, until fragrant.
2
Add the ground Italian sausage and cook for 5–6 minutes, breaking it up as it cooks, until browned. Drain excess fat if needed.
3
Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir until combined.
4
Bring the soup to a boil. Add the broken lasagna noodles, then reduce the heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until the noodles are tender.
5
Taste and adjust the seasoning if needed. Ladle into bowls and top with ricotta cheese, shredded mozzarella, and fresh basil or parsley. Serve immediately.
How to Make It
1
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened. Add the minced garlic and cook for 30 seconds, until fragrant.
2
Add the ground Italian sausage and cook for 5–6 minutes, breaking it up as it cooks, until browned. Drain excess fat if needed.
3
Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir until combined.
4
Bring the soup to a boil. Add the broken lasagna noodles, then reduce the heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until the noodles are tender.
5
Taste and adjust the seasoning if needed. Ladle into bowls and top with ricotta cheese, shredded mozzarella, and fresh basil or parsley. Serve immediately.
Ingredients
Protein
• 1 lb ground Italian sausage (or ground beef)
Vegetables
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or vegetable broth
Seasoning
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tbsp olive oil
Pasta & Grains
• 8 oz lasagna noodles, broken into pieces
Topping
• Ricotta cheese, for serving
• Shredded mozzarella, for serving
• Fresh basil or parsley, for garnish
Storage & Reheat
Store:
Store leftovers in an airtight container for up to 3 days.
Reheat:
Heat on the stovetop or microwave, adding a splash of broth if needed.
Swaps
No lasagna noodles? Use the same weight of mafalda or bow-tie pasta.
Avo's Tip
Break the lasagna noodles into even pieces so they cook evenly and don’t clump together.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this ahead of time?
Yes, but cook the noodles separately and add them when serving to prevent mushiness.
What can I use instead of lasagna noodles?
Any short pasta works. Break lasagna sheets into pieces if that is what you have.
Can I freeze it?
Freeze the soup base without pasta when possible. Add freshly cooked noodles after reheating.
Quick Fixes
Too watery: Simmer uncovered the last 5 minutes to reduce. The pasta also absorbs liquid as it sits.
Noodles going mushy: Add broken lasagna noodles only in the last 10 minutes. If making ahead, cook noodles separately and add per bowl.
Too salty: Use low-sodium broth and taste before adding any extra salt — the sausage and tomato paste already carry a lot.
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