Creamy Lasagna Soup Recipe (One-Pot)
Published Nov 19, 2025
This post may contain affiliate links. Please read our disclosure policy.
All the cheesy, hearty flavors of classic lasagna come together in one cozy bowl with this lasagna soup recipe! It’s everything you love about the Italian favorite. Rich tomato broth, tender noodles, and melty cheese – without the fuss of layering. Perfect for chilly weeknights when you’re craving something warm, comforting, and easy!
Why You’ll Love This Easy Lasagna Soup Recipe
This one-pot lasagna soup is the definition of easy comfort food! You’ll brown the meat, stir in marinara and broth, then let it simmer into a creamy, cozy soup that tastes like it’s been cooking all day. The noodles soak up all that savory flavor, and the ricotta topping melts into every bite.
It’s family-friendly, freezer-friendly, and tastes just as good reheated the next day. Like my Creamy Italian Sausage Soup Recipe or Easy Creamy Chicken Tortilla Soup Recipe, it’s rich, satisfying, and quick enough for busy weeknights!
Ingredients You’ll Need
- Olive oil or avocado oil: For browning the meat.
- Lean ground beef & Italian sausage: The hearty flavor base of this soup.
- Yellow onion & garlic: The aromatic backbone.
- Marinara sauce: I love Rao’s for that classic Italian flavor.
- Tomato paste & petite diced tomatoes: Deepen the broth.
- Beef or chicken broth: I prefer a low sodium broth. You can also use vegetable broth if preferred.
- Italian seasoning, garlic powder, onion powder, salt & black pepper: Your flavor builders.
- Gluten-free lasagna noodles: You can use regular noodles if not gluten-free.
- Mozzarella & parmesan cheese: For a dairy-free option, substitute dairy-free ricotta (like Kite Hill or homemade cashew ricotta), dairy-free mozzarella shreds, or nutritional yeast.
- Optional topping: Fresh basil, cottage cheese, ricotta cheese (dairy-free or regular), or parmesan cheese.
How to Make This Lasagna Soup
Step 1: Brown the meat. Heat oil in a large pot or Dutch oven over medium heat. Add ground beef and Italian sausage. Cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Step 2: Add aromatics. Stir in onion; cook 2-3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Step 3: Build the flavor. Stir in marinara sauce and tomato paste. Cook for 1-2 minutes to deepen the flavor.
Step 4: Add liquids and seasonings. Pour in diced tomatoes and broth. Stir in all seasonings, salt, and pepper. Bring to a boil.
Step 5: Add noodles. Break lasagna noodles into pieces; stir into soup. Reduce to medium-low and simmer for about 10 minutes, until noodles are tender but not mushy. Add more broth if needed.
Step 6: Add cheese. Stir in mozzarella and parmesan until melted and creamy.
Step 7: Serve. Ladle into bowls and top with a spoonful of ricotta, a sprinkle of parmesan, and fresh basil.
Mac’s Pro Tip
Tips & Variations
- For extra creaminess, stir ¼ cup ricotta directly into the pot before serving. It creates a velvety texture that feels downright indulgent!
- This soup reheats beautifully! Just add a splash of broth when warming it up.
- Want to lighten things up? Use ground turkey or chicken sausage instead of beef, and choose part-skim cheese for a balanced, protein-packed dinner.
If you love cheesy pasta dinners, check out my Easy Pizza Pasta Bake with Ground Beef for another comforting classic! Or try my Creamy Taco Soup next, it has the same hearty flavor with a spicy twist that hits the spot on chilly nights!
Make It Your Own
Add veggies like chopped spinach, zucchini, or bell pepper for a nutrient boost and extra texture without changing the flavor too much.
Try stirring in a spoonful of cashew ricotta for a dairy-free twist or adding crushed red pepper flakes for a little heat. This creamy lasagna soup is forgiving! Play around until it feels just right for your family.
How to Store Lasagna Soup
- Let the soup cool, then store it in airtight containers for up to 4 days in the refrigerator. Add a splash of broth when reheating to bring back that silky consistency.
- Freeze the soup without noodles for the best texture. Thaw overnight in the fridge, then reheat on the stovetop and add freshly cooked pasta when serving. For another meal-prep favorite, check out my Crockpot Stuffed Pepper Soup. It’s freezer-friendly and perfect for busy nights.
Recipe FAQs
Yes. Sauté the meat and aromatics first, then add remaining ingredients (except cheese). Cook on high pressure for 5 minutes, quick-release, and stir in the cheese before serving.
Brown-rice or lentil-based lasagna noodles hold up best in soup without getting mushy.
Absolutely! Cook everything but the noodles, refrigerate up to 2 days, and simmer with pasta just before serving.
This easy lasagna soup recipe takes everything you love about Sunday supper and turns it into a weeknight-ready meal. It’s hearty, cheesy, and full of flavor, just the way comfort food should be!
For more soup inspiration, check out my Top 12 Healthy Soup Recipes.
More Hearty Soup Recipes
If you love this lasagna soup recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Creamy Lasagna Soup Recipe (One-Pot)
Ingredients
Soup
- 1 tbsp olive oil or avocado oil
- 1 lb lean ground beef
- 1/2 pound Italian sausage
- 1 small yellow onion diced
- 5 cloves garlic minced
- 3/4 cup marinara sauce I love Rao's
- 2 tbsp tomato pasta
- 2 15 oz cans petite diced tomatoes
- 4 cups low-sodium beef or chicken broth more to thin if needed
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 7-8 or 6 oz regular gluten-free lasagna noodles broken into bite-sized pieces
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
Toppings
- Fresh basil
- Regular: ricotta cheese, cottage cheese or grated paremsan
- Dairy-Free Option: Dairy-free ricotta (like Kite Hill or homemade cashew ricotta), Dairy-free mozzarella shreds or nutritional yeast
Instructions
- Brown the meat: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and Italian sausage. Cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease if needed.
- Add aromatics: Stir in diced onion and cook 2–3 minutes, until softened. Add minced garlic and cook another 30 seconds, until fragrant.
- Build the flavor: Stir in marinara sauce and tomato paste. Cook for 1–2 minutes to deepen the flavor.
- Add liquids and seasonings: Pour in diced tomatoes and broth. Stir in Italian seasoning, garlic powder, onion powder, salt, and black pepper. Bring to a boil.
- Add noodles: Break lasagna noodles into bite-sized pieces and stir them into the soup. Reduce heat to medium-low and simmer 10 minutes, or until noodles are tender. Don't overcook, the noodles will get mushy. Add more broth if needed to thin.
- Add cheese: Stir in mozzarella and Parmesan until melted and creamy.
- Serve: Ladle soup into bowls. Top with a spoonful of ricotta (or cottage cheese), an extra sprinkle of Parmesan, and fresh basil for garnish.
Notes
- For extra creaminess, stir ¼ cup ricotta directly into the pot before serving.
- This soup reheats beautifully—just add a splash of broth when warming it up.
- Vegetables: You could add 1–2 cups of chopped spinach, zucchini, or bell pepper for more nutrients and texture without changing the flavor too much.
- Nutrition information calculated without toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
