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5 from 69 votes

One Pot Lasagna Soup (EASY)

This One Pot Lasagna Soup is everything you love about classic lasagna but made easier and cozier in soup form. It’s loaded with smoky bacon, savory Italian sausage, tender noodles, and a creamy tomato broth. Topped with gooey mozzarella, creamy ricotta (or pesto ricotta), and buttery cheesy toast, it’s pure comfort food in a bowl. The best part? Everything comes together in one pot with minimal cleanup.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main
Cuisine: American, Italian
Servings: 8 people
Author: Brianna May

Equipment

Ingredients

  • 5 slices bacon, diced
  • 1 pound Italian sausage, mild or hot
  • 1-2 teaspoons olive oil
  • 1 yellow onion, diced
  • 2 large carrots, chopped
  • 2 large celery ribs, chopped
  • 8 cloves garlic, minced
  • 1 Tablespoon Italian seasoning
  • 1/2-1 teaspoon red chili flakes
  • 1/2 teaspoon Morton kosher salt*
  • 1 teaspoon granulated sugar, optional
  • 4 cups chicken broth or stock
  • 1 28-ounce can crushed tomatoes with basil
  • 1 8-ounce can tomato sauce
  • 8 lasagna noodles
  • 1 cup half and half or heavy cream
  • mozzarella cheese, for topping
  • plain ricotta or pesto ricotta, for topping*
  • cheesy toast, for topping*

Instructions

  • Cook the Meat: In a large Dutch oven or pot, add the bacon and sausage. Sauté until brown. Do not drain the grease.
    5 slices bacon, diced, 1 pound Italian sausage, mild or hot
  • Sauté Veggies: Add the olive oil, onion, carrot, and celery. Sauté for 6-8 minutes or until softened. Add more olive oil if the vegetables look dry.
    1-2 teaspoons olive oil, 1 yellow onion, diced, 2 large carrots, chopped, 2 large celery ribs, chopped
  • Add Aromatics: Add the garlic, Italian seasoning, red chili flakes, salt, and sugar if using. Sauté for 2-3 minutes or until fragrant.
    8 cloves garlic, minced, 1 Tablespoon Italian seasoning, 1/2-1 teaspoon red chili flakes, 1/2 teaspoon Morton kosher salt*, 1 teaspoon granulated sugar, optional
  • Build the Broth & Add Noodles: Stir in the chicken broth, crushed tomatoes, and tomato sauce. Bring to a boil. Using your hands, break 1-2 lasagna noodles into bite-sized at a time over the pot. Repeat with all of the noodles.
    4 cups chicken broth or stock, 1 28-ounce can crushed tomatoes with basil, 1 8-ounce can tomato sauce, 8 lasagna noodles
  • Simmer: Cover the pot and reduce the heat to medium low. Cook for about 10 minutes or until the lasagna noodles reach desired tenderness. Stir occasionally.
  • Make it Creamy: Once the noodles are cooked, remove the lid and stir in the half and half. Serve with shredded mozzarella cheese, ricotta, and cheesy toast.
    1 cup half and half or heavy cream, mozzarella cheese, for topping, plain ricotta or pesto ricotta, for topping*, cheesy toast, for topping*

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Red Chili Flakes: For a subtle heat. Adjust to taste or omit if you prefer mild. A pinch of cayenne or hot paprika works too.
  • Ricotta: Plain ricotta is classic, but stir in pesto for extra flavor. Cottage cheese (blended until smooth) works as a budget-friendly substitute.
  • Cheesy Toast: Optional, but highly recommended! Use any crusty bread topped with butter and cheese. Garlic bread makes a great alternative.
  • Don’t Overcook the Noodles: Overcooking the pasta will leave you with mushy, overly soft lasagna noodles. Ensure you leave the noodles out until the end for the best results.
  • Use High-Quality Canned Tomatoes: They make a huge difference in flavor.
  • Stir Occasionally: This prevents the noodles from sticking together.
  • Add Cream Right Before Serving: When making creamy lasagna soup, add the cream as the last step before the toppings. Adding dairy to creamy lasagna soup with sausage too early can lead to curdled milk or a separated broth.
  • Break Up the Noodles: Broken lasagna noodles make this soup easier to eat. Ensure you break the pasta noodles up before adding them to the soup.

Nutrition

Calories: 398kcal | Carbohydrates: 29g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1132mg | Fiber: 2g | Sugar: 5g