This is the BEST One-Pot Lasagna Soup made with homemade marinara, a combination of beef and sausage, and topped with creamy ricotta and fresh parmesan. It is a delicious take on a traditional Italian classic that brings all the flavors you love in lasagna into a rich and hearty soup.
Try more of our delicious Italian soups like Classic Pasta Fagioli, Zuppa Toscana, or Italian Wedding Soup.
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Deconstructed Lasagna
I'm sure my grandmother is rolling over in her grave as I deconstruct lasagna into a bastardized one-pot lasagna soup, but sometimes, the truth is, Americanized Italian food can be very good. Where would we be as a country without chicken parmigiana or spaghetti with meatballs?
I love a classic, Authentic Italian Lasagna, but a nice, hearty soup with similar flavors hits the spot. A one-pot lasagna soup takes about ¼ of the time that making a true lasagna takes and is great for just a quick family meal on a Sunday when you don't want a whole tray of lasagna or Authentic Italian Baked Ziti.
Ingredient Notes and Substitutions
- Ground Pork. You can use ground pork or ground sausage. I used ground pork and seasoned it with Homemade Italian Sausage Seasoning.
- Marinara. You can use your favorite jarred marinara, but if you want to make it homemade, just follow The Ultimate Guide to Marinara Sauce.
- Chicken Broth. I like to use a low-sodium chicken broth and then adjust salt as I taste. You can also use a homemade chicken broth for the best flavor.
- Ricotta. In a typical lasagna, I would use a seasoned Ricotta Filling, but in this soup, I prefer the light flavor of ricotta on its own.
- Lasagna. You need to use dried lasagna, not fresh lasagna noodles, for this recipe.
*Please see the recipe card for more information on the ingredients.
How to Make One-Pot Lasagna Soup
This is an easy and forgiving recipe that can be a household favorite for your family! Make this one and follow the simple step-by-step directions below!
Step 1: Bring a dutch oven to medium-high heat. Add the ground beef and sausage and sear without touching for 3 minutes. Use a wooden spoon to break apart the meat and brown it throughout.
Step 2: Once browned, remove the meat and set it aside. Remove any excess liquid from the pot.
Step 3: Lower the heat to medium and add olive oil. Add the onion to the pot and saute until soft, about 8 minutes. Stir in the garlic and saute for another 2 minutes.
Step 4: Pour in the marinara sauce and bring to a simmer.
Step 5: Add the meat back and combine well.
Step 6: Pour in the chicken broth and add the parmesan rind. Bring to a simmer and simmer for 20 minutes, stirring occasionally.
Step 7: Put the lasagna noodles in a bag and break them into pieces. (This should be fun, let your kids do it.)
Step 8: Add the lasagna and simmer for 15 more minutes. Add fresh basil to the soup and remove from the heat. Serve the soup with ricotta, parmesan, and fresh parsley.
Serve Italian bread or Homemade Italian Parmesan Croutons with this one-pot lasagna soup for dipping! Plus, it reheats well. Just add extra chicken broth when reheating because the lasagna noodles will soak up some of the broth.
Pro-Tips
- Use homemade marinara sauce. It is less processed and less salty, which will give you more control over the flavor of the soup.
- Sear the meat without touching it at first to allow a crust to form. This will add flavor to the soup by creating a fond on the bottom of the pot. This will later be deglazed by the sweating onions.
- Adding a parmesan rind is optional, but it adds a little extra flavor to the soup. It's always good to save your parmesan rinds for soup.
Recipe FAQs
Yes, just omit the meat completely or replace it with mushrooms like sliced baby bella mushrooms or zucchini.
No, it really doesn't matter what type of pasta you use as long as you break it up. It's similar to pasta e patate, where you're just using broken pasta pieces anyway!
I recommend homemade marinara because you have the most control over the ingredients, and you can freeze it in batches to use whenever you want. But there are some decent jarred marinaras out there; you just have to find what you like.
What to Serve with Lasagna Soup
- Soup and a Salad is the way to go. Serve one-pot lasagna soup with a Traditional Caesar Salad or a Kale and Cannellini Bean Salad.
- It is also perfect for dipping a sandwich like Gruyere Grilled Cheese and Eggplant Caprese Grilled Cheese, or a stromboli like Pepperoni Bread (Stromboli) and Italian Sausage Bread.
More Delicious One-Pot Recipes
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📖 Recipe
Best One-Pot Lasagna Soup
Equipment
- 1 Large Dutch Oven
Ingredients
- 1 lb ground beef
- 1 lb ground pork or sausage
- 2 tablespoon olive oil
- 1 large onion
- 2 cloves garlic, minced
- 3 cups marinara sauce
- 8 cups chicken broth
- 1 parmesan rind
- ½ lb lasagna, broken into pieces
- 1 handful fresh basil
- ½ cup ricotta
- ½ cup parmesan
- 2 tablespoon fresh parsley, chopped
Instructions
- Bring a dutch oven to medium-high heat. Add the ground beef and sausage and sear without touching for 3 minutes. Use a wooden spoon to break apart the meat and brown it throughout. Once browned, remove the meat and set it aside. Remove any excess liquid from the pot.
- Lower the heat to medium and add olive oil. Add the onion to the pot and saute until soft, about 8 minutes. Stir in the garlic and saute for another 2 minutes.
- Pour in the marinara sauce and bring to a simmer. Add the meat back and combine well.
- Pour in the chicken broth and add the parmesan rind. Bring to a simmer and simmer for 20 minutes, stirring occasionally. Add the lasagna and simmer for 15 more minutes.
- Add fresh basil to the soup and remove from the heat. Serve the soup with ricotta, parmesan, and fresh parsley.
Notes
- Use homemade marinara sauce. It is less processed and less salty, which will give you more control over the flavor of the soup.
- Sear the meat without touching it at first to allow a crust to form. This will add flavor to the soup by creating a fond on the bottom of the pot. This will later be deglazed by the sweating onions.
- Adding a parmesan rind is optional, but it adds a little extra flavor to the soup. It's always good to save your parmesan rinds for soup.
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