This easy One Pot Lasagna Soup with Sausage has all the flavors of traditional lasagna, but without the work. Juicy sausage, tender noodles, and a rich tomato broth simmer together in one pot, then it's finished with a cheesy ricotta topping that melts right in.
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On nights when I've had a busy day (which, let's be honest, is often), this is my go-to dinner. It's fast, hearty, and ridiculously satisfying.
And if you serve it with a loaf of my crusty Sourdough Discard Bread, well, let's just say no one will leave the table hungry.
Looking for more easy lasagna recipes? Try my Smoked Lasagna, Homemade Lasagna with Ricotta Cheese, and my Instant Pot Lazy Lasagna.
Ingredients you'll need
A full ingredient list with exact amounts can be found in the printable recipe card below.
- Italian sausage: Mild or hot. I usually use mild as the hot is too spicy for me. You can also use ground turkey or ground beef, but you'll need to add extra seasoning.
- Tomato paste: Adds slow-cooked flavor in minutes. When I open a can, I freeze what I don't use in a Ziploc bag. Then I just break off a frozen chunk and add it to whatever I'm making.
- Crushed tomatoes: I love using my homemade Canned Diced Peeled Tomatoes if I have them (I use them in everything, so I usually don't have enough jars to last me a whole year).
- Chicken broth: Low sodium gives you more control over the salt. You could also use vegetable broth.
- Lasagna noodles: Broken into bite-sized pieces. I usually break them with my hands right over the pot. You can also use fusilli or rotini if you like.
- Cheese: Ricotta, mozzarella, and Parmesan melt right into the soup. I've also used cottage cheese instead of ricotta. And did you know you can make homemade ricotta cheese? I've made it with whole milk, 2%, and 1% milk.
Optional: Sneak in some extra veggies like carrots, spinach, zucchini, or mushrooms.
How to Make Lasagna Soup
For step-by-step instructions with detailed measurements, jump to the recipe card below.
BROWN the Sausage: Heat oil in a large pot over medium-high heat. Add the sausage and cook until browned, breaking it into crumbles as it browns.
ADD the Aromatics: Stir in the onion and cook until softened, about 3-4 minutes. Add the minced garlic, tomato paste, oregano, basil, salt, and pepper. Cook for 1 minute, stirring constantly, until everything smells amazing.
BUILD the Broth: Pour in the crushed tomatoes and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil.
COOK the Noodles: Add the broken lasagna noodles directly to the pot. Stir well so they don't stick together. Cook uncovered, stirring occasionally, until the noodles are tender but still slightly firm (al dente), about 10 to 12 minutes.
MIX the Cheese Topping: While the noodles cook, stir together the ricotta, mozzarella, and Parmesan in a small bowl.
SERVE: Ladle the soup into bowls. Top each with a generous scoop of the cheese mixture and a sprinkle of fresh basil or parsley. Serve with a slice of crusty bread on the side and enjoy!
Quick Tips for the Best Lasagna Soup
- Scrape the pot after adding the tomatoes to get all the tasty bits.
- Cook noodles just until al dente - you don't want them mushy.
- Add a splash of broth when reheating leftovers.
How to Store
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze the soup without the noodles for up to 3 months. Thaw overnight in the fridge, then heat and add noodles before serving.
Make Ahead Option
Cook the soup without the noodles. Cool and store in the fridge for up to 3 days. When ready to serve, reheat the soup and cook the noodles directly in it.
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Printable Recipe
One Pot Lasagna Soup with Sausage
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1½ pounds Italian sausage removed from casings, (mild or hot)
- 1 small onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes or diced tomatoes (796 mL)
- 6 cups chicken broth (low sodium)
- 8-10 broken lasagna noodles (broken into bite-sized pieces)
- Optional: Fresh basil for garnish
For the Cheesy Topping
- 1 cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan cheese
Instructions
- BROWN the Sausage: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Once hot, add 1½ pounds Italian sausage and cook for 6-8 minutes, breaking it into crumbles with a spoon. You want deep golden bits on the bottom of the pot - that's pure flavor. Drain off excess grease if needed.
- ADD the Aromatics: Stir in 1 small onion and cook for 3-4 minutes, until translucent and lightly golden. Add 4 cloves garlic, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and¼ teaspoon black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the herbs become fragrant.
- BUILD the Broth: Pour in 1 (28-ounce) can crushed tomatoes and 6 cups chicken broth, scraping up any browned bits from the bottom with a wooden spoon. This step releases all that caramelized flavor into the liquid. Bring the soup to a steady boil.
- COOK the Noodles: Add 8-10 broken lasagna noodles directly to the pot. Stir well so they don't clump together. Cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender but still al dente.
- MIX the Cheese Topping: While the noodles cook, stir together 1 cup ricotta cheese, ½ cup mozzarella cheese, and ¼ cup Parmesan cheese in a small bowl. This cheesy mixture is what gives the soup its lasagna-style finish.
- SERVE: Ladle the hot soup into bowls. Top each with a generous dollop of the cheese mixture and a sprinkle of fresh basil or parsley. The heat of the soup will melt the cheese into the broth for that classic lasagna flavor. Serve with crusty bread for dunking and enjoy!
Video
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Notes
- Brown the sausage well: Deep golden bits on the bottom of the pot create a richer sauce. Don't rush this step.
- Deglaze thoroughly: Scrape up every browned bit when adding the tomato sauce and broth - that's pure flavor.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. For best results, cook and add noodles fresh if making ahead.
- Freezing: Freeze the soup without the noodles for up to 3 months. Thaw overnight in the fridge and reheat gently before adding cooked noodles.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth if needed to loosen the sauce.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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