Lasagna Soup Recipe Eas — Weeknight Comfort in One Pot

Big lasagna flavor without the bake: one pot, 30 minutes, pantry staples, and slurpable comfort that feeds a crowd or busy weeknights.

You want lasagna on a Tuesday but not the 90-minute commitment or a sink full of dishes. This soup flips the script: same layers of cheesy, meaty, herby goodness—none of the assembly line. It’s fast, it’s forgiving, and it tastes like your favorite red-sauce joint met a cozy bowl of noodles. Spoiler: you’ll eat leftovers cold from the fridge, because you’re human and it’s delicious.

I built this for speed and maximum flavor per minute. Brown the meat, bloom the spices, simmer, and finish with a cloud of ricotta on top. That’s it. You get the big lasagna payoff without the big lasagna effort—because time is a luxury, and dinner still needs to slap.

Why You’ll Love This Recipe

• All the lasagna vibes, none of the layering. You’ll hit those tomato, garlic, and cheese notes in one cozy bowl.
• One pot, 30 minutes. Weeknight-friendly with minimal cleanup. Your dishwasher says thank you.
• Customizable. Swap sausage for turkey, add mushrooms, go spicy, or keep it mellow—your call.
• Budget friendly. Pantry staples turn into a satisfying meal that feeds 6–8 generously.
• Make-ahead smart. Store soup and noodles separately and you get next-day perfection. FYI, it freezes like a champ—minus the pasta.

Ingredients Breakdown

• 2 tablespoons olive oil (for sautéing)
• 1 pound Italian sausage (mild or hot; can sub ground beef, turkey, or plant-based sausage)
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste (caramelizes for depth)
• 1/2 cup dry red wine (optional, for deglazing; or use broth)
• 1 (28-ounce) can crushed tomatoes
• 6 cups low-sodium chicken or beef broth (plus more as needed)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1/2–1 teaspoon red pepper flakes (optional, for heat)
• 1–2 teaspoons sugar or honey (to balance acidity; optional but recommended)
• 1 bay leaf
• 8–10 lasagna noodles, broken into bite-size pieces (or use mafalda, farfalle, or rotini; about 8 ounces)
• 2 cups baby spinach (optional, for greens)
• Salt and freshly ground black pepper (to taste)

Creamy Ricotta Topping:

• 1 cup whole-milk ricotta
• 1 cup shredded mozzarella
• 1/3 cup finely grated Parmesan or Pecorino Romano
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• 1/2 teaspoon kosher salt, plus a few grinds of pepper
• 1/2 teaspoon lemon zest (optional, brightens it up)

Step-by-Step Instructions

1. Heat and brown. Warm the olive oil in a large pot or Dutch oven over medium-high. Add the sausage, breaking it into crumbles, and cook until browned and no longer pink, 5–7 minutes. If there’s excess fat, spoon off all but 1 tablespoon.
2. Build flavor. Add the onion and a pinch of salt; cook until translucent, 3–4 minutes. Stir in the garlic for 30 seconds until fragrant (don’t burn it—garlic turns bitter fast).
3. Tomato paste magic. Stir in the tomato paste and cook 1–2 minutes until it darkens rust-red. This caramelization equals big flavor, IMO.
4. Deglaze. Pour in the red wine (or a splash of broth), scraping up browned bits from the bottom. Simmer 1 minute.
5. Simmer the base. Add crushed tomatoes, broth, oregano, basil, Italian seasoning, red pepper flakes, sugar, bay leaf, and 1 teaspoon salt. Bring to a boil, then reduce to a steady simmer for 10 minutes to marry the flavors.
6. Cook the pasta. Add broken lasagna noodles. Simmer, stirring every couple of minutes to prevent sticking, until al dente, 8–12 minutes depending on the noodle. If the soup thickens too much, add more broth.
7. Finish with greens. Stir in spinach until wilted, 1 minute. Taste and adjust with salt and pepper. Remove and discard the bay leaf.
8. Mix the ricotta topping. In a bowl, combine ricotta, mozzarella, Parmesan, parsley, salt, pepper, and lemon zest. Stir until creamy.
9. Serve. Ladle soup into bowls. Add a big dollop of ricotta mixture on top, letting it melt into cheesy ribbons. Garnish with extra Parmesan and fresh basil if you’re feeling fancy.

Yield: About 6–8 servings. Total time: ~30–35 minutes. Heat level: Adjust red pepper flakes to taste.

Keeping It Fresh

Refrigerate: Store soup and pasta separately to keep noodles from soaking up broth. Keep the ricotta topping in its own container. Everything lasts 4 days in the fridge.

Reheat: Warm soup on the stovetop over medium, then add a handful of noodles right before serving. Thin with broth if it thickens. Microwave works too; go in 45–60 second bursts and stir.

Freeze: Freeze the soup without noodles for up to 3 months. Thaw overnight in the fridge. Cook fresh pasta and add when serving. Ricotta topping doesn’t freeze well—make it fresh.

Meal prep tip: Cook pasta 2 minutes shy of al dente, toss with a little olive oil, and store separate. When reheating, it finishes perfectly in the hot soup.

Health Benefits

Protein power: Sausage or turkey brings satisfying protein that keeps you full. Swap in ground turkey or chicken to lighten it up without losing heartiness.

Lycopene boost: Tomatoes pack lycopene, an antioxidant linked to heart health. Cooking them with olive oil helps your body absorb it better—tiny win with every spoonful.

Calcium and vitamins: Ricotta and Parmesan add calcium; spinach adds vitamin K, folate, and iron. Want extra fiber? Use whole wheat pasta and thank yourself later.

Sodium control: Use low-sodium broth and add salt gradually. Season near the end so you don’t overshoot. Your taste buds (and blood pressure) will approve, TBH.

Pitfalls to Watch Out For

• Mushy noodles. Overcooking kills texture. Cook pasta to al dente and serve promptly. For make-ahead, store pasta separate—non-negotiable.
• Bland soup. Underseasoning happens. Salt in layers—sausage, onions, then final adjust. A pinch of sugar balances acidic tomatoes.
• Greasy surface. Fat can pool. Spoon off excess after browning the meat, or use leaner sausage/turkey. A paper towel skim works in a pinch.
• Flat flavor. Forgot to bloom tomato paste or skipped deglazing? Add a knob of butter and a splash of balsamic/red wine at the end to rescue depth.
• Noodles clumping. Stir frequently after adding pasta and keep the simmer gentle. Broken lasagna sheets love to stick if you ignore them.
• Ricotta sinkhole. If your topping vanishes, it’s too thin. Thicken with extra Parmesan or chill it 10 minutes before dolloping.

Different Ways to Make This

• Vegetarian: Skip sausage; sauté mushrooms (cremini + shiitake) with onions. Add a can of cannellini beans for protein and body.
• Gluten-free: Use gluten-free pasta and watch the timing—GF noodles go from perfect to mush quickly. Or swap in cooked rice.
• Dairy-free: Top with a cashew “ricotta” (soaked cashews + lemon + nutritional yeast + salt) and a sprinkle of dairy-free mozz.
• Low-carb: Replace noodles with ribbons of zucchini (zoodles). Add them in the last 2–3 minutes so they stay tender-crisp.
• Creamy tomato version: Stir in 1/2 cup heavy cream or half-and-half at the end for a silky finish. Think “tomato bisque meets lasagna.”
• Spicy arrabbiata: Use hot Italian sausage, double the red pepper flakes, and add a pinch of smoked paprika.
• White lasagna soup: Use shredded rotisserie chicken, skip tomatoes, and swap in 1 cup cream + extra broth with garlic and thyme. Add peas and spinach.
• Slow cooker: Brown meat and aromatics first. Transfer to slow cooker with tomatoes, broth, and spices; cook on Low 6–7 hours or High 3–4. Add pasta in the last 20–30 minutes.
• Instant Pot: Sauté meat, onion, garlic on Sauté mode. Add tomato paste, deglaze with wine, then tomatoes and broth. Add pasta, seal, and cook on High Pressure for 4 minutes; quick-release, stir in spinach, and serve.
• Herb upgrade: Finish with fresh basil and a drizzle of good olive oil. A microplane snowfall of Parmesan never hurt anyone.

FAQ

Can I use a different pasta shape?

Yes. Mafalda, bowties, rotini, or even penne work great. Aim for about 8 ounces. If the shape is small (ditalini, elbows), shorten the cook time and watch texture closely.

How do I make this ahead without soggy noodles?

Cook the soup base and store it separately from the pasta and ricotta. Keep the pasta undercooked by 2 minutes, toss with a bit of oil, and refrigerate. When ready, reheat the soup, then add pasta to finish warming—perfection.

Can I freeze it?

Freeze the soup base only (no pasta) for up to 3 months. Thaw overnight, bring to a simmer, and cook fresh noodles right in the pot. Top with fresh ricotta mixture and you’re back in business.

What can I use instead of ricotta?

Cottage cheese blended smooth with Parmesan is an excellent stand-in. Mascarpone also works for a richer vibe. In a pinch, a generous shower of mozzarella and Parmesan still hits the mark.

Is there a way to make it lighter?

Use turkey sausage or lean ground turkey, low-sodium broth, and part-skim cheeses. Load it with extra spinach or zucchini. You’ll keep the comfort while trimming the calories—win-win.

Why add sugar to tomato soup?

Just a small amount balances acidity and rounds the flavor. It won’t make the soup sweet; it simply smooths out sharp edges so the savory notes shine. If you prefer, use grated carrot for natural sweetness.

How do I keep the pasta from soaking up all the broth overnight?

Store pasta in a separate container and ladle hot soup over it when serving. If you combined them already, thin leftovers with extra broth when reheating. It’s not cheating—it’s smart.

Can I scale this recipe?

Absolutely. Double everything in a larger pot and plan for a slightly longer simmer to heat the volume through. Keep the pasta ratio the same and add it gradually so it doesn’t clump.

Final Thoughts

Lasagna comfort without the time suck? That’s the move. One pot, bold flavor, and a cheesy crown that makes every bowl feel like a win. Make it once, and it’ll slide into your weeknight rotation faster than you can say “Who’s doing dishes?”