One-Pot Cheesy Lasagna Soup with Italian Sausage

This Lasagna Soup is a cozy, flavor-packed twist on classic lasagna. Easy to make on the stovetop in one pot or in a slow cooker, it delivers all the comforting tastes of lasagna—Italian sausage, seasoned tomato sauce, broken lasagna noodles—served up as a warm, satisfying soup. Top each bowl with ricotta, mozzarella, and parmesan for that authentic lasagna finish.

“We love lasagna but making it takes too many dishes. This soup is perfect — all the favorite flavors, better nutrition and less energy.”

– Laurel

Lasagna soup might sound unusual at first, but once you try it you’ll understand why it’s become a favorite for busy weeknights and comfort-food dinners. It keeps everything you love about traditional lasagna—the savory sausage, tomato-forward sauce, cheesy finish—without the time-consuming layering and baking. Prep takes about 15 minutes, then either simmer for about 30 minutes on the stovetop or let it cook all day in a Crock Pot for deeper flavor.

If you want dinner in under an hour, the one-pot stovetop method is ideal. If you prefer to set it and forget it, the slow cooker version makes a rich, hands-off meal. Both result in a hearty bowl bursting with Italian flavors and melty cheese that feels like a hug in a bowl.

Ingredients

Below are the ingredients that build this lasagna soup’s flavor. Use the exact quantities in the recipe card at the end to get consistent results. Suggested substitutions and tips are included where helpful.

• Olive oil – for sautéing the vegetables.
• Onion – diced.
• Red bell pepper – diced. Red adds a sweeter note, but any color will work.
• Garlic – minced.
• Italian sausage – 1 pound loose ground Italian sausage. If you prefer, use ground beef, turkey, or pork; add 1–2 teaspoons Italian seasoning if using a non-sausage ground meat for extra flavor.
• Beef broth – use a good-quality broth or stock for a richer base. Chicken broth works if preferred.
• Tomato sauce – canned tomato sauce forms a smooth base.
• Crushed tomatoes – add texture and a bright tomato flavor.
• Italian seasoning – dried blend of oregano, basil, thyme, etc.
• Salt and black pepper – to taste.
• Lasagna noodles – regular lasagna noodles broken into 2-inch pieces. Do not use oven-ready (no-boil) noodles for this soup.
• Fresh spinach – adds color and nutrition; frozen spinach may be substituted.
• Ricotta cheese – seasoned and dolloped on each serving.
• Parmesan cheese – grated for finishing.
• Mozzarella cheese – shredded and melted on top.

Instructions

The recipe below covers both slow cooker and stovetop methods. Follow the steps in order for the best results.

1. Sauté the vegetables: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1/2 cup diced onion and 1/2 cup diced red bell pepper. Cook 4–5 minutes until softened. Add 4 cloves minced garlic and cook another minute.
2. Brown the sausage: Add 1 pound loose Italian sausage and crumble it as it cooks. Continue until the meat is fully cooked, about 6–8 minutes. Drain excess grease.
3. If using a slow cooker: Transfer the cooked sausage and vegetables to the slow cooker. Add 5 cups beef broth, one 15-ounce can tomato sauce, one 15-ounce can crushed tomatoes, 3 teaspoons Italian seasoning, 1 teaspoon salt, and 1 teaspoon black pepper. Cook on low for 6–8 hours or high for 3–4 hours. Thirty minutes before serving, add 8 ounces broken lasagna noodles and 2 cups fresh spinach. Stir to submerge the noodles and cook for 30 minutes more. Before serving, mix 1/2 cup ricotta with the remaining 1 teaspoon Italian seasoning and spoon onto each bowl; sprinkle with 1/4 cup grated parmesan and 1/2 cup shredded mozzarella.
4. If making on the stovetop: After draining grease, return the pot to the stove. Add the beef broth, tomato sauce, crushed tomatoes, Italian seasoning, salt and pepper. Immediately add the broken lasagna noodles and spinach, bring to a simmer, cover, reduce heat to medium-low, and cook about 30 minutes until noodles are tender. Finish each bowl with seasoned ricotta, parmesan, and mozzarella.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat on the stove over medium-high heat, stirring occasionally, until hot (8–10 minutes), or microwave a single portion for 2–3 minutes.

For freezing, it’s best to omit the lasagna noodles before freezing. Cool the soup, transfer to freezer-safe bags or containers, and freeze up to 4 months. Thaw in the refrigerator for 8–10 hours, then reheat in a slow cooker or on the stove and add fresh lasagna noodles about 30 minutes before serving.

What to serve with it

Lasagna soup pairs beautifully with garlic bread, garlic knots, cheesy pull-apart rolls, or breadsticks for dunking. A crisp green salad—Caesar, Italian, or a simple leafy salad—balances the richness of the soup.

Recipe Card — Lasagna Soup