I want all the satisfying parts of lasagna in this bowl: little curls of tender pasta, a deep tomato broth, savory meat, and a cool spoonful of ricotta that melts at the edges. Beef and Italian sausage make the base feel full without a long simmer. A teaspoon of balsamic rounds out the tomatoes, and parsley keeps the cheese topping fresh.
If the thought of layering a whole lasagna feels like too much tonight, sit down with this instead. You can watch the noodles soften right in the pot while you stir together the cheese. The bowl stays relaxed and generous, with no neat squares to cut or perfect layers to protect.
Quick answer
Lasagna soup turns lasagna ingredients into a tomato-based soup with meat, noodles, and cheese. Brown beef and Italian sausage, simmer broken regular lasagna noodles in tomato broth until tender, and serve with a ricotta, mozzarella, and Parmesan topping. This one-pot version takes about 45 minutes.
Ingredients and why they matter
Two ground meats. Beef supplies body and mild sausage adds seasoning. Use bulk sausage or remove casings so it breaks into small bites.
Crushed tomatoes and paste. Crushed tomatoes make an even broth; a short cook with tomato paste removes its raw edge.
Regular lasagna noodles. Use 8 ounces by weight rather than counting sheets. Brands vary in size, and no-boil sheets have different cooking behavior.
Ricotta topping. Adding it to individual bowls keeps the broth tomato-forward and makes leftovers easier to manage.
Balsamic and parsley. Only a teaspoon of vinegar is needed. Parsley goes into the cheese mixture rather than spending the whole cooking time in the pot.
How to make it
1. Brown the meat
Heat the oil in a 6-quart pot over medium heat. Cook the onion, beef, and sausage for 8–10 minutes, breaking the meat into small pieces, until browned and the ground meats reach 160°F. Spoon off excess fat.
2. Deepen the tomato flavor
Stir in the garlic, tomato paste, and oregano. Cook for 1 minute, scraping the bottom gently so the paste becomes fragrant without burning.
3. Cook the noodles
Pour in the crushed tomatoes and broth and bring to a steady simmer. Add the broken noodles. Cook uncovered for 10–14 minutes, or according to the noodle package, stirring often so pieces do not stick to each other or the pot. Stop when they are just tender.
4. Prepare the cheese topping
While the noodles cook, stir the ricotta, mozzarella, Parmesan, and parsley together in a bowl. Keep it refrigerated until serving if the soup needs longer.
5. Finish the broth
Stir the spinach into the soup for 1–2 minutes until wilted. Remove from the heat, add the balsamic vinegar and pepper, and taste before adding up to ½ teaspoon salt. Sausage and cheese already supply salt.
6. Serve with ricotta
Divide the soup among 6 bowls. Add one-sixth of the cheese mixture to each. Let the cheese soften into the hot soup as you eat. If the pot stands and thickens, add a splash of broth or water.
Tips for a satisfying result
Noodles sticking. Stir from the bottom frequently after adding pasta. Broken pieces can overlap before they soften.
Planning leftovers. For meal prep, cook the noodles separately and store apart from the broth and cheese. Add noodles to the reheated base when serving; the everyday method remains one pot.
Balancing the broth. Taste after adding the vinegar. A splash of broth can loosen a thick pot without adding more salt or sweetness.
Serving ideas
A crisp salad and a slice of bread are plenty here. I like to let the ricotta sit on top for a moment before stirring, so the first spoonful catches both the bright tomato and the soft cheese. Keep the topping at the table if you want everyone to add their own.
Common questions
Can I cook lasagna noodles directly in the soup?
Yes. Use regular dry noodles broken into bite-size pieces and stir often. Their starch gives the broth body.
What pasta can replace lasagna noodles?
Use 8 ounces of mafalda, bow ties, or rotini. Follow that pasta’s package timing and taste for tenderness.
Why does lasagna soup get thick after sitting?
Pasta continues absorbing broth. Add broth or water when reheating, or cook and store the pasta separately for meal prep.
Can I freeze lasagna soup?
Freeze the cooked meat-and-tomato base without noodles or cheese for up to 3 months. Thaw in the refrigerator, reheat, and add freshly cooked pasta and the topping.
How long does lasagna soup keep?
Refrigerate within 2 hours and use within 3–4 days. Store the cheese topping separately and reheat the soup to 165°F.
Recipe card
One-Pot Lasagna Soup with Ricotta
Equipment
- 6-quart soup pot, cutting board, stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- ½ pound (227 g) lean ground beef
- ½ pound (227 g) bulk mild Italian pork sausage, casings removed
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium chicken broth
- 8 ounces (227 g) regular dry lasagna noodles, broken into bite-size pieces
- 3 ounces (85 g) baby spinach
- 1 teaspoon balsamic vinegar
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper
- ¾ cup (185 g) whole-milk ricotta
- ½ cup (56 g) shredded mozzarella
- ¼ cup (25 g) grated Parmesan
- 1 tablespoon finely chopped parsley
Instructions
- Heat the oil in a 6-quart pot over medium heat. Cook the onion, beef, and sausage for 8–10 minutes, breaking the meat into small pieces, until browned and the ground meats reach 160°F. Spoon off excess fat.
- Stir in the garlic, tomato paste, and oregano. Cook for 1 minute, scraping the bottom gently so the paste becomes fragrant without burning.
- Pour in the crushed tomatoes and broth and bring to a steady simmer. Add the broken noodles. Cook uncovered for 10–14 minutes, or according to the noodle package, stirring often so pieces do not stick to each other or the pot. Stop when they are just tender.
- While the noodles cook, stir the ricotta, mozzarella, Parmesan, and parsley together in a bowl. Keep it refrigerated until serving if the soup needs longer.
- Stir the spinach into the soup for 1–2 minutes until wilted. Remove from the heat, add the balsamic vinegar and pepper, and taste before adding up to ½ teaspoon salt. Sausage and cheese already supply salt.
- Divide the soup among 6 bowls. Add one-sixth of the cheese mixture to each. Let the cheese soften into the hot soup as you eat. If the pot stands and thickens, add a splash of broth or water.
Notes
More recipes for your table
If you make this recipe, leave a comment with how you served it and a rating based on your own experience. I would love to hear what brought it to your table.
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