One Pot Lasagna Soup Recipe. All your favorite lasagna flavors made into a one pot soup. This super quick and easy recipe is loaded with sausage, spices, tomato juice, and lasagna noodles, and topped with a yummy cheese mixture of mozzarella, parmesan, and ricotta! SO cozy and delicious!
This soup is my favorite.
Like. I know I’ve said that with other soup recipes before.
But I REALLY mean it this time. Well, this beer cheese soup I posted earlier this week is kinda the bomb.com too.
What’s not to love?
It’s ONE POT Lasagna Soup.
All your favorite lasagna flavors thrown into a one pot soup. Because really, who actually has time to make lasagna anymore?!
This soup is actually the best.
It’s cozy, it’s hearty, it’s filling, it’s loaded with cheesy goodness, but I promise, it won’t weigh you down.
Please just do me a favor and make this already, ok?! 🙂
There are two parts to today’s recipe:
- The cheesy goodness <– you stir a little into the soup and then save some for topping it later for extra cheesy yums
- The one pot lasagna soup
You ready for this?!
Lasagna Soup Ingredients:
- Sausage – I’ve also done a mixture of beef and sausage, but I like reducing food waste and just throwing in a whole package of sausage in
- Dried basil – I like this better than fresh, because it’s more affordable (for me at least) and dried is available all year round!
- Italian seasoning
- Salt and pepper
- Crushed tomatoes
- Red wine – could replace with more water, tomato juice, or broth, but then you’ll probably need to adjust the seasonings
- Tomato juice
- Tomato sauce
- Lasagna noodles – broken up into smaller pieces
The final three ingredients listed are used to make the cheesy goodness. 🙂
How to Make Lasagna Soup:
- Make the cheesy topping: in a small bowl, mix together mozzarella, parmesan, ricotta, salt, and pepper. Set aside.
- Cook sausage, onion, garlic, basil, Italian seasonings, salt and pepper in a large stockpot, breaking up the meat as you go, until the sausage is cooked through.
- Stir in crushed tomatoes, water, red wine, tomato juice, and tomato sauce.
- Bring to a simmer.
- Once simmering, stir in the broken lasagna noodles and simmer, stirring regularly, until the noodles are cooked to your liking.
- Stir in half of the cheese mixture.
- Taste and re-season, if necessary.
- Serve in a cozy bowl with an extra dollop of the cheese mixture and enjoy!
As you can see, this one pot lasagna soup is super quick and easy to make, while still maintaining all those yummy lasagna flavors we all love.
Personally, I love this BETTER than “regular” lasagna, because the soup-y broth is just killer.
An ultra flavorful broth with sausage, tender noodles, and plenty of cheese . . .
Bring. It. On!
PS – this is super good with a side of garlic bread. 🙂
- 1 (8 oz) block mozzarella cheese shredded
- 1/2 cup shredded parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound sausage can use sweet or hot, I’ve done half beef before as well too
- 1 small yellow onion diced
- 2-4 cloves garlic minced or pressed
- 2 teaspoons dried basil
- 3 teaspoons dried Italian seasoning
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon pepper
- 1 (15 oz) can crushed or diced tomatoes undrained
- 1 cup water
- 1 cup red wine can replace with more water, tomato juice, or broth, but may need to adjust seasonings
- 1 (32 oz) bottle tomato juice like Campbells
- 1 (8 oz) can tomato sauce
- 1 (8 oz) package lasagna noodles broken up into smaller pieces
- Place mozzarella, parmesan, ricotta, 1/4 teaspoon salt, and 1/4 teaspoon pepper into a medium sized bowl.
- Stir until well combined and set aside.
- Heat a large stockpot over medium heat.
- Once hot, add in sausage, onion, garlic, basil, Italian seasoning, salt, and pepper.
- Cook, breaking up the meat as you go, until the meat is fully cooked.
- Once cooked, add in crushed tomatoes, water, wine, tomato juice, and tomato sauce.
- Bring to a simmer, then add in lasagna noodles.
- Simmer, stirring regularly, until noodles are cooked to your liking, about 10-20 minutes depending on how large your pieces are.
- Remove from heat and stir in about 1/2 of the cheese mixture.
- Taste and re-season, if necessary.
- Place an extra scoop of cheese mixture into a serving bowl (optional) and top with soup.
- This does thicken as it cools or is stored in the fridge. I never add any more liquid when rewarming, because I like the consistency, but if it’s too thick add more tomato juice, water, red wine, or broth before rewarming, then adjust seasonings, if necessary!
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