Our one pot lasagna soup recipe has all the flavors of lasagna but in soup form. Scooping the soup right from the pot and eating it as is would be delicious, but what makes this soup is how we serve it: in an oven safe soup bowl with a sprinkle of mozzarella, a piece of crispy garlic bread and topped with a slice of provolone cheese. Pop it oven the oven to toast the cheese and add a dollop of ricotta. It is cheesy, toasty, and comforting. Everything you would want in a bowl of soup, really. Did we mention it’s all made in one pot?
What to Serve with One Pot Lasagna Soup
Lasagna soup is hearty enough to be enjoyed on its own. Especially with the piece of garlic bread on top! Here are a few ideas if you would like to serve a side with it:
Caesar or Green Salad
Bruschetta
Roasted Veggies
Antipasto
Ingredients Needed for Lasagna Soup
The ingredient list for this recipe is short, like the time required to make it! This recipe is budget friendly and can easily be customized to your taste!
1 lb. Italian sausage- if you prefer to use ground beef, turkey or chicken just add Italian seasoning to it while browning.
Sweet onion
Minced Garlic
Seasonings- basil, oregano and a bay leaf.
Tomato Paste
Crushed Tomatoes
Spaghetti sauce- use your favorite here! We love Rao’s or Prego Traditional.
Chicken broth- beef broth would also work!
Balsamic Vinegar
Lasagna Noodles- we love the “slurpiness” of the big lasagna noodles in the soup, but if you prefer a smaller noodle use any pasta of your choice. These mini lasagna noodles would work perfectly!
Heavy cream- use 1/2 to 1 cup depending if you want your soup to taste more creamy or have more of a tomato flavor.
Cheeses for garnish- parmesan, mozzarella, ricotta, and provolone. Use one or use them all! Our favorite is the ricotta. It adds a rich creaminess to the soup.
One Pot Lasagna Soup
Ingredients
- 1 lb italian sausage
- 1 small sweet onion diced
- 5 garlic cloves minced
- 1/4 tsp red pepper flakes
- 24 oz jar spaghetti sauce
- 8-10 cups low sodium chicken broth divided
- 14 oz canned crushed tomatoes
- 2 T tomato paste
- 2 tsp balsamic vinegar
- 2 tsp sugar
- 1 T dried basil
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 10 uncooked lasagna noodles (broken into pieces) or your choice of pasta
- 1/2-1 cup heavy whipping cream
Toppings
- crusty bread or garlic bread
- parmesan cheese
- mozzarella cheese
- ricotta cheese
- provolone cheese
- fresh basil
Instructions
- In a large pot or Dutch oven brown the Italian sausage and onion together. Drain off any excess fat. Add minced garlic and cook until fragrant.
- Add spaghetti sauce, 6 cups of the chicken broth, crushed tomatoes, tomato paste, seasonings, balsamic vinegar, sugar, bay leaf, and noodles. Bring to a boil and then reduce to a simmer. Cook until noodles are done, about 20 minutes. Stir occasionally.
- Discard bay leaf. Stir in heavy cream and 2-4 more cups of broth to desired consistency. Heat through.
- To serve: Top with cheeses of choice and serve with garlic bread OR turn on oven to low broil. Ladle soup into oven safe bowls and sprinkle with mozzarella cheese. Top with a slice of toasted garlic bread and lay a slice of provolone cheese on top of the bread. Place bowls on baking sheet and broil for 2-3 minutes, watch closely. When cheese is toasted remove from the oven and top with a dollop of ricotta cheese. Enjoy!
If you love a cozy meal try our one pot beef stew or wild rice soup!
