This is a recipe for easy one-pot lasagna soup with all the great flavors of lasagna! It’s layered with Italian spices and cooked with ground beef and Italian pork sausage, then topped off with ricotta so you don’t miss out on the cheesy layers of lasagna.
This is an easy lasagna soup recipe cooked in just one pot. No need to cook the meat in a skillet and the pasta in a large pot. They’ll all be combined together to make a seamless dinner.
There are many lasagna soups out there, but what makes this one unique is that it uses tomato juice, whereas most use tomato paste. I feel the tomato juice gives a better overall flavor to the soup.
Another difference is that I use ground beef in addition to the ground Italian pork sausage.
One of the bigger advantages is that this recipe is all cooked in one pot and most others do not.
One-Pot Lasagna Soup Ingredients
Lasagna Soup
- Mini or Regular-Sized Lasagna Noodles
- Gound Beef
- Ground Italian Pork Sausage
- Yellow Onion
- Chicken Broth
- Tomato Juice
- Heavy Whipping Cream
- Diced Tomatoes
- Garlic
- Basil
- Thyme
- Oregano
- Salt
- Black Pepper
Ricotta Cheese Topping Ingredients
- Ricotta Cheese
- Grated Parmesan Cheese
- Basil Leaves
- Salt
- Black Pepper
How to Make One-Pot Lasagna Soup
- Find a large enough pot that will hold approximately 3 quarts. Add the ground beef and Italian pork sausage together and cook for 5 minutes.
- Add sliced onions and cook 3-4 minutes, then add minced garlic and season the meat with salt and pepper. Cook for an additional minute, then drain any excess grease from the pot.
- Add chicken broth, tomato juice, diced tomatoes, basil, thyme, and oregano to the pot. Stir and bring to a boil. Add the lasagna noodles. Cook until noodles are al dente, approximately 8 minutes.
- While the noodles cook, make the ricotta cheese topping by mixing together ricotta cheese, grated parmesan, chopped basil leaves, salt, and black pepper in a bowl.
- After the noodles are done cooking, gently stir in heavy whipping cream.
- Spoon a dollop of ricotta cheese mixture on top of each bowl of soup.
Substitutions
In addition to all of the fresh herbs that can be replaced by dried herbs that I’ve listed in the recipe card, there are other substitutions you can use.
Vegetable broth can replace chicken broth, and if you are having trouble finding tomato juice, just mix together equal parts of smooth tomato sauce and water until you reach the desired quantity.
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Enjoy!
Easy One-Pot Lasagna Soup
Ingredients
Lasagna Soup
- 8 ounces Mini Lasagna Noodles, or 8 ounces regular-sized lasagna noodles broken into pieces
- 1 pound Gound Beef
- 1 pound Ground Italian Pork Sausage
- ½ Yellow Onion, sliced
- 5 cups Chicken Broth
- 3 cups Tomato Juice
- ½ cup Heavy Whipping Cream
- 14.5 ounce Can of Diced Tomatoes
- 1 tablespoon Minced Garlic
- 5-6 Large Chopped Basil Leaves, 1 ½ teaspoons dried basil
- 2 Sprigs of Thyme, chopped, or 1 teaspoon dried thyme
- 1 Sprig of Oregano, Chopped, or 1 teaspoon dried oregano
- Salt, to taste
- Black Pepper, to taste
Ricotta Cheese Topping
- 1 ½ cups Ricotta Cheese
- ½ cup Grated Parmesan Cheese
- 2 teaspoons Finely Chopped Basil Leaves, or 1 teaspoon dried basil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
Lasagna Soup
- In a large pot, brown ground beef and Italian pork sausage together for 5 minutes. Add sliced onions and cook 3-4 minutes, then add minced garlic and season the meat with salt and pepper. Cook for an additional minute, then drain any excess grease.
- Add chicken broth, tomato juice, diced tomatoes, basil, thyme, and oregano to the pot. Stir and bring to a boil. Add the lasagna noodles. Cook until noodles are al dente, approximately 8 minutes.
- After the noodles are done cooking, stir in heavy whipping cream.
Ricotta Cheese Topping
- In a bowl, add ricotta cheese, grated parmesan, chopped basil leaves, salt, and black pepper. Mix well. Add a dallop of cheese mixture to each bowl of soup.
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