Lasagna Soup (one pot meal)
This easy lasagna soup is jam-packed with zesty flavor and full of Italian sausage and pasta in a rich tomato broth.
This soup has all of the flavors of our favorite homemade lasagna recipe but is made in just one pot. Serve topped with ricotta and fresh herbs for the perfect meal on a chilly day!
An Easy Homemade Soup
There are so many reasons we love this dish aside from the fact that it is absolutely full of flavor.
- It uses mainly pantry ingredients we always have on hand.
- Any ground meat can be used (including homemade Italian sausage or leftover taco meat)
- The entire meal is made in just one pot.
- No need to pre-cook lasagna noodles or layer in a casserole dish.
- This Lasagna soup can be made in the Crock-Pot or the Instant Pot.
- It can be made ahead and freezes well (just add the pasta once thawed).
Ingredients and Variations
MEAT Italian Sausage adds great flavor but you can use any ground meat. If substituting sausage, add a bit more Italian seasoning and salt. You could also substitute homemade meatballs for sausage too.
BROTH Beef broth is mixed with crushed tomatoes (for consistency) and diced tomatoes (for texture) to create a rich flavorful broth.
VEGGIES We love spinach and bell pepper but anything goes. Mushrooms or eggplant are great additions too!
PASTA We love the hearty consistency that lasagna noodles add but you can use a medium pasta if you’d like (farfalle or penne are great choices). Cooking the pasta in the soup helps thicken the broth.
PRO TIP: For extra flavor, buy some Parmesan rinds at the grocery store. Ask at the cheese counter, they’re usually really inexpensive.
Keep Parmesan rinds in the freezer and add them to soups or stews for a bright flavor boost. Simmer the rind and remove/discard the rind before serving.
How to Make Lasagna Soup
Lots of tomatoes, zesty Italian sausage, and lasagna noodles make up the basics for this delicious soup!
- Brown ground Italian sausage, onion & garlic in a large stockpot.
- Add broth ingredients and simmer (per the recipe below).
- Add pieces of lasagna noodles and simmer until tender.
- Stir in spinach and rest a few minutes.
Ladle the soup into bowls. Serve with freshly grated Parmesan, chopped basil, or even our Parmesan Garlic and Herb Croutons.
If you’d prefer, this soup can be cooked in the slow cooker too.
Make Ahead Tip
Pasta can soften or become soggy in soups if left too long. If preparing ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
Leftovers
This is one of those recipes like chili or lasagna where the leftovers are just as good (if not better) than day one!
- If you plan on leftovers, cook the pasta separately.
- Keep leftover soup in a sealed container in the refrigerator for up to 4 days.
- Reheat and serve with fresh toppings.
- To freeze lasagna soup, ladle cooled soup into quart or gallon-sized zippered bags and label with the date on the outside for up to 3 months.
- Keep in mind, pasta doesn’t freeze well noodles will be very soft. We recommend adding new noodles to the soup once it’s thawed and ready to reheat again.
Great Ground Beef Soups
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Lasagna Soup
Full of all the flavorful ingredients of a favorite pasta dish, this Lasagna Soup is loved by all!
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Cook sausage, onion, and garlic over medium-high heat until no pink remain. Drain any fat.
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Add crushed tomatoes, diced tomatoes, beef broth, green pepper, seasonings, and 1 cup of water.
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Bring to a boil, reduce heat and simmer covered for 15 minutes.
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Break lasagna into pieces and add to the simmering soup. Simmer covered for 15 minutes or until pasta is tender.
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Remove from heat, stir in spinach and let soup rest 5 minutes.
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Spoon into bowls and top as desired.
Optional Toppings: Ricotta cheese, Mozzarella Cheese, Ricotta Cheese, Parmesan Cheese, fresh basil, and parsley.
Pasta can soften or become soggy in soups if left too long. If preparing ahead of time, cook the soup but don’t add the pasta. Pasta can be added as the soup is reheated.
Italian Sausage adds great flavor but you can use any ground meat and add a bit more Italian seasoning and salt.
Fresh spinach can be substituted with kale (which will need to cook a bit longer) or frozen spinach.
Serving: 1.66cups, Calories: 474, Carbohydrates: 43g, Protein: 21g, Fat: 25g, Saturated Fat: 9g, Cholesterol: 57mg, Sodium: 1327mg, Potassium: 1167mg, Fiber: 5g, Sugar: 9g, Vitamin A: 1074IU, Vitamin C: 40mg, Calcium: 114mg, Iron: 4mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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