Creamy Lasagna Soup Recipe (One-Pot)

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!

Prep Time15

Cook Time30

Total Time45

Course: Dinner/Soup

Cuisine: American

Keyword: lasagna soup recipe

Servings:

Author: Ashley McCrary

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

Tips

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