When you are craving every single layer of our classic homemade whole-milk ricotta lasagna on a Tuesday night—without boiling a separate pot of noodles, assembling three layers in a baking dish, or waiting an hour for the oven—this one pot lasagna soup recipe is pure weeknight magic. In just 30 minutes inside a single Dutch oven, browned Italian sausage, ground beef, caramelized tomato paste, crushed San Marzano tomatoes, and broken wavy lasagna noodles simmer together into a rich, velvety ragù broth.
What truly sets this soup over the top is the Three-Cheese Ricotta Gremolata Dollop: while the noodles simmer, you stir together creamy whole-milk ricotta, shredded mozzarella, grated Parmigiano-Reggiano, fresh basil, and a pinch of garlic powder. When you drop a generous scoop into the center of a steaming bowl of soup, the mozzarella stretches into glorious cheese pulls and the ricotta melts into the tomato broth just like the center slice of a Sunday lasagna!
Why This One Pot Lasagna Soup Recipe Tastes Simmered All Day
The secret to making a 30-minute one pot lasagna soup recipe taste like our slow-simmered authentic Italian Bolognese ragù comes down to two quick flavor-building steps: combining sweet or mild Italian pork sausage with lean ground beef (so fennel seeds and garlic infuse the fat right from the start), and caramelizing 3 tablespoons of double-concentrated tomato paste in the pan for 2 full minutes before pouring in the broth.
Key Ingredients for Our One Pot Lasagna Soup Recipe
- Mild or Hot Italian Sausage (1/2 lb) + Lean Ground Beef (1/2 lb): Using a 50/50 combination gives you the savory richness of beef and the fennel-garlic seasoning of Italian butcher sausage.
- Dry Wavy Lasagna Noodles (8–9 sheets / 8 oz, broken into bite-sized 1.5-inch pieces): Regular dry curly-edged lasagna noodles (not no-boil sheets!) release just enough wheat starch as they simmer in the pot to give the tomato broth a glossy, velvety body that clings to every spoon.
- Tomato Paste (3 tbsp) & Crushed Tomatoes (1 can, 28 oz): Caramelizing the tomato paste first removes any raw metallic acidity and builds deep umami sweetness.
- Yellow Onion (1 medium, diced), Fresh Garlic (5 cloves, minced) & Italian Herbs: Dried oregano, dried basil, crushed red pepper flakes, and a bay leaf infuse the broth.
- Low-Sodium Chicken or Beef Broth (4.5 cups) & Heavy Cream (1/3 cup): A small splash of heavy cream at the very end rounds out the acidity of the tomatoes into a luxurious pink-red bisque-like ragù.
- The 3-Cheese Ricotta Dollop: 1 cup whole-milk ricotta cheese, 1.5 cups shredded low-moisture mozzarella, 1/2 cup freshly grated Parmesan cheese, and 1/4 cup chopped fresh basil leaves.
How to Keep Lasagna Noodles from Absorbing All the Soup Broth
Because dry lasagna noodles are thick pasta sheets, they continue absorbing liquid if left sitting in a hot pot for hours. Here is how to handle them like an Italian kitchen pro:
- Simmer Uncovered for 10–12 Minutes Until Just Al Dente: Stir occasionally so the flat noodle pieces don’t stick to the bottom of the Dutch oven.
- Meal Prep Tip: If you are making this soup ahead of time for lunches throughout the week, boil the broken lasagna noodles separately in salted water, toss them with a teaspoon of olive oil, and add a handful to each bowl as you ladle the hot soup over top!
Step-by-Step Instructions: How to Make One-Pot Lasagna Soup in 30 Minutes
- Brown the Italian Sausage, Beef & Aromatics: Heat 1 tablespoon of olive oil in a large 5-to-6-quart Dutch oven over medium-high heat. Add 1/2 pound of Italian sausage (casings removed), 1/2 pound of ground beef, and 1 diced medium yellow onion. Cook for 6 to 8 minutes, breaking the meat into bite-sized crumbles with a wooden spoon, until browned and no pink remains. Drain any excess fat, leaving about 1 tablespoon in the pot.
- Caramelize the Tomato Paste, Garlic & Herbs: Add 5 cloves of minced garlic, 3 tablespoons of tomato paste, 1.5 teaspoons dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon red pepper flakes. Stir constantly over medium heat for 2 minutes until the tomato paste turns a deep brick-red color and coats the meat.
- Simmer the Broth & Broken Lasagna Noodles: Pour in 4.5 cups of chicken or beef broth and 1 can (28 oz) of crushed tomatoes, scraping the bottom of the pot to release all browned flavor bits. Bring to a boil, then stir in 8 broken lasagna sheets (snapped into 1.5-to-2-inch squares). Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring every 2 minutes so the pasta doesn’t stick, until the noodles are tender al dente.
- Swirl in Cream & Crown with the 3-Cheese Ricotta Dollop: While the soup simmers, mix 1 cup whole-milk ricotta, 1/2 cup grated Parmesan, 1/2 cup of the shredded mozzarella, 2 tablespoons chopped fresh basil, and a pinch of salt and pepper in a small bowl. Stir 1/3 cup heavy cream and 2 tablespoons fresh basil into the finished soup pot. Ladle into warm bowls, top each bowl with a generous scoop of the ricotta mixture and extra shredded mozzarella, and serve immediately!
Slow Cooker Adaptation & Storage
- Crockpot Lasagna Soup: Love hands-off easy crockpot dinners? Brown the sausage, beef, onion, garlic, and tomato paste first, transfer to your slow cooker with the crushed tomatoes, herbs, and broth, and cook on LOW for 6 hours. Turn to HIGH and stir in the broken lasagna noodles and cream for the final 25 to 30 minutes!
Frequently Asked Questions
Can I use bowtie (farfalle) or mafalda pasta instead of broken lasagna sheets?
Yes! Mafalda corta (mini ruffle-edged pasta ribbons) or farfalle (bowtie pasta) work wonderfully and look just like miniature lasagna noodles in every spoonful.
Can I substitute cottage cheese for the ricotta cheese?
Absolutely—full-fat small-curd cottage cheese (or whipped cottage cheese) is a delicious high-protein swap for ricotta in the cheese topping, and pairs great alongside other cozy bowls like our 30-minute broccoli cheddar soup.
Easy One-Pot Lasagna Soup
All the rich, cheesy comfort of homemade Italian lasagna made in one Dutch oven in 30 minutes with Italian sausage, ground beef, broken wavy lasagna noodles, and a melting 3-cheese ricotta dollop.
Equipment
- 5-to-6-quart Dutch oven or heavy soup pot
- Wooden spoon and ladle
- Small mixing bowl (for the 3-cheese ricotta topping)
- Measuring cups and spoons
Ingredients
Instructions
- 1In a large Dutch oven over medium-high heat, cook the Italian sausage, ground beef, and diced onion for 6–8 minutes, breaking up the meat until browned. Drain excess fat.
- 2Add the minced garlic, tomato paste, oregano, dried basil, and a pinch of red pepper flakes. Cook while stirring constantly for 2 minutes until the tomato paste turns deep brick-red.
- 3Pour in the broth and crushed tomatoes and bring to a boil. Stir in the broken lasagna noodle pieces, reduce heat to medium-low, and simmer uncovered for 10–12 minutes, stirring every 2 minutes, until the noodles are tender al dente.
- 4Stir in the heavy cream and fresh basil. Meanwhile, mix the ricotta, Parmesan, and half the mozzarella in a small bowl. Ladle the hot soup into bowls and crown each serving with a big scoop of the ricotta mixture and extra mozzarella.
Notes
- Use regular dry lasagna sheets: Avoid oven-ready (no-boil) lasagna sheets, which are too thin and turn gummy when boiled in soup.
- Stir every 2 minutes once noodles are added: Flat lasagna pieces love to settle on the bottom of the pot unless stirred occasionally.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: Italian-American
Servings: 6
Keyword: one pot lasagna soup recipe, easy 30 minute lasagna soup, cheesy sausage lasagna soup
