Tangy tomato, tender noodles, classic Italian seasonings, spicy sausage, and creamy cheese make this One Pot Lasagna Soup a rich and hearty meal. Each spoonful comes packing major flavor.
One of the things I love most about this recipe is that you get all the flavors of homemade lasagna without all the work or mess! With the pasta cooking right there in the pot it saves both on cooking and cleanup time.
Ready in 35 minutes this dish is perfect for busy weeknights and weekends. If you like this soup you are sure to enjoy some of our other quick soups like Zuppa Toscana, creamy Taco Soup, or my all time favorite Chicken Noodle with homemade egg noodles.
All your favorite Italian flavors simmered together in one big pot make this a warm and comforting dish.
Don't let the length of this ingredient list scare you away. Most of these items you probably have in your pantry. And if not it's nothing a quick trip to the store cant solve.
- Hot Italian Sausage
- Chopped Onion
- Minced Garlic
- Petite Diced Tomatoes
- Spaghetti Sauce
- Vegetable Broth
- Chicken Bullion
- Italian Seasonings - Oregano, Parsley, Basil, Salt, Pepper
- Heavy Cream (optional)
- Cottage Cheese
- Shredded Parmesan
- Lasagna Noodles
- Mozzarella Pearls
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
Firstly, in a large pot add your hot Italian sausage, chopped onion, garlic and butter. Over medium heat sauté everything until the meat is fully cooked through.
Afterwards add your diced tomatoes (do not drain), spaghetti sauce, vegetable broth, chicken bullion cubes, oregano, parsley, basil, salt, and pepper to the pot of cooked meat.
Add heavy cream, cottage cheese, shredded parmesan to the pot of soup. Then give everything a big stir to combine and allow the bullion cubes to dissolve.
When done, break the lasagna noodles into bite size pieces and add to the soup pot. Then stir everything to combine. Allow soup to cook on medium-high heat until the pasta is al dente.
Be sure to not overcook your pasta. Being mindful that it will continue to cook in the hot soup, even after coming off the heat, and you don’t want mushy pasta in your soup.
Finally, after the noodles are done remove the pot from the stove and serve your One Pot Lasagna Soup topped with mozzarella pearls and fresh herbs. Enjoy!
👩🏻🍳 Make it Your Own
This One Pot Lasagna Soup is such a great recipe for tweaking to your personal taste and liking. There are lots of ways to change up this dish to make it your own.
Protein - Hot Italian sausage definitely adds loads of flavor but if you’d like to use something more mild a ground beef, turkey or pork would all work great too. If you do switch your protein you could add ½ a teaspoon of Italian seasoning to help add back some of that flavor to your soup.
Pasta - Any kind of pasta will work, though I definitely suggest going with a curly pasta. So if you aren’t a fan of lasagna noodles you can try a mafalda, cavatappi, fusilli, or gemelli pasta.
Vegetables - If wanted you can add all kinds of different types of veggies. Mushrooms, zucchini, spinach or extra onions are some of our favorites.
Fresh Herbs - Add in fresh parsley or basil just before serving for an extra punch of flavor.
Cheese - Try topping your bowl of soup with a dollop of ricotta cheese instead of mozzarella pearls if you are looking for more of a traditional lasagna vibe.
One Pot Lasagna Soup makes for great leftovers. It also freezes well or can easily be made ahead of time for busy weeknights or weekends!
If you do plan to store your soup in the fridge or freezer for some time and reheating to serve later you may want to consider cooking your pasta separately from your soup.
You can follow the directions above just the same except for when it comes time to add the pasta to the soup for cooking, skip this step and move on to adding your dairy ingredients instead.
Then when the soup is done allow it to cool and store it properly in an airtight container in the fridge or freezer as desired. When it is time to enjoy your hearty soup go ahead and remove it and allow to thaw.
Transfer the soup to your cooking pot, allowing it to simmer over medium-high heat. In a separate pot prepare your pasta cooking it to al dente.
When both the soup and pasta are ready to serve, add the pasta to the bottom of your bowl or directly into your soup just before serving and enjoy!
By adding in the pasta after the soup has reheated it will help to prevent the pasta from soaking up too much liquid causing it to become soggy or mushy.
Can you freeze Lasagna Soup?
One Pot Lasagna Soup is a great recipe for doubling and freezing for later. It can also be easily made ahead of time for busy weeknights or weekends and stored in the fridge till ready to serve.
If you do plan to store your soup in the fridge or freezer for some time and reheating to serve later, you may want to consider cooking your pasta separately from your soup. This will help prevent the pasta from soaking up to much liquid and becoming soggy.
What kind of pasta is best for Lasagna Soup?
Any kind of pasta will work, in this One Pot Lasagna Soup. I personally use lasagna noodles broken into bite sized pieces for convenience. But really any kind of curly pasta will do. If you aren’t a fan of lasagna noodles try a mafalda, cavatappi, fusilli, or gemelli pasta instead.
How do I keep my pasta from getting soggy?
Pasta becomes soggy or over cooked when it absorbs too much liquid. To help prevent the pasta in your Lasagna Soup from becoming soggy you can always prepare it separately to better control the cook.
When both the soup and pasta are ready to serve, add the pasta to the bottom of each bowl and ladle the soup over top. Or you can add the pasta directly into the soup just before serving.
- 1 pound hot Italian sausage
- ½ large onion, chopped
- 1 ½ teaspoon minced garlic
- 2-3 tablespoons salted butter
- 28 ounces petite diced tomatoes
- 24 ounces spaghetti sauce
- 4 cups vegetable broth
- 2 chicken bullion cubes
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1-2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 lasagna noodles
- ½ cup heavy cream
- ½ cup cottage cheese
- ½ cup shredded parmesan
- mozzarella pearls
- In a large pot add your hot Italian sausage, chopped onion, garlic and butter. Over medium heat sauté everything until the meat is fully cooked through.
- Add diced tomatoes (do not drain), spaghetti sauce, vegetable broth, chicken bullion cubes, oregano, parsley, basil, salt, and pepper to the pot of cooked meat.
- Add heavy cream, cottage cheese, shredded parmesan to the pot. Give everything a big stir to combine and dissolve the bullion cubes.
- Break the lasagna noodles into bite size pieces and add to the soup pot. Stir everything to combine.
- Allow soup to cook on medium-high heat until the pasta is al dente. After noodles are done remove the pot from the stove and serve topped with mozzarella pearls and enjoy!
- If not a fan of spicy dishes or if you have picky eaters sub out the hot Italian sausage for a mild sausage instead.
- If wanting a healthier option or less creamy soup leave out the heavy cream.
- Be careful not to overcook the pasta. it will continue to cook in the hot soup even after it has been taken off the heat.
- If making this with the intention of freezing or having leftovers prepare the soup as normal but instead cook pasta separately. Cook pasta by itself till al dente to add to soup just before serving.
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 91mgSodium: 1777mgCarbohydrates: 43gFiber: 6gSugar: 11gProtein: 28g
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.