One-Pot Creamy Lasagna Soup

Lasagna soup takes everything people love about lasagna — savory sausage, tomato-rich sauce, tender pasta, and melted cheese — and cooks it all in one pot as a soup. The lasagna noodles break into rustic pieces, simmer right in the broth, and each bowl gets a spoonful of ricotta and a shower of mozzarella that melts into the hot soup. This version is deliberately creamy: a splash of cream rounds out the tomato base, so it eats like comfort food rather than a thin broth.

This is a different dish from our Easy Lasagna Soup — that post is a lighter stovetop version, while this one is built around a creamy one-pot method with a ricotta-mozzarella finish. If you like one-pot Italian cooking, our Creamy Garlic Parmesan One-Pan Pasta is another good next cook.

Why This Recipe Works

• One pot from start to finish: Sausage browns, sauce simmers, and noodles cook in the same pot, so there is only one pot to wash.
• Broken noodles eat like lasagna: Short, rustic noodle pieces give every spoonful pasta, sauce, and cheese together.
• Cream balances the tomato: A splash of cream softens the acidity of the tomatoes and makes the broth taste rounded and rich.
• Cheese goes on at the table: Ricotta and mozzarella added to hot bowls melt into creamy pockets instead of disappearing into the pot.

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 lb (450 g) Italian sausage, casings removed
• 1 medium yellow onion (about 150 g), diced
• 3 garlic cloves, minced
• 2 tbsp (30 g) tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 4 cups (960 ml) low-sodium chicken broth
• 8 oz (225 g) lasagna noodles, broken into 2-inch pieces
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup (120 ml) heavy cream
• 1 cup (250 g) whole-milk ricotta cheese, for serving
• 1 cup (110 g) shredded low-moisture mozzarella cheese, for serving
• Fresh basil leaves, for serving

(full list in card)

How to Make

1. Brown the sausage. Warm the olive oil in a large pot over medium-high heat. Cook the sausage, breaking it up, for 6 to 8 minutes until browned. Spoon off excess fat if needed, leaving about a tablespoon in the pot.
2. Build the tomato base. Stir in the onion and cook for 4 minutes until soft, then add the garlic and tomato paste and cook for 1 minute. Pour in the crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes, if using, and bring to a simmer.
3. Cook the noodles in the soup. Stir in the broken lasagna noodles, reduce the heat to medium, and simmer for 12 to 14 minutes, stirring occasionally so the noodles do not stick, until tender.
4. Finish creamy and serve. Stir in the heavy cream and heat through without boiling. Ladle into bowls and top each with a spoonful of ricotta, a handful of mozzarella, and fresh basil.

Tips

• Break noodles inside a bag: Put the lasagna sheets in a zip-top bag and snap them into pieces to keep shards off the counter.
• Stir while the noodles cook: Fresh starch makes noodles want to clump; a stir every couple of minutes keeps them separate.
• Hold the cheese for serving: Ricotta and mozzarella stirred into the whole pot can turn grainy on reheating; topping each bowl keeps them creamy.
• Add broth when reheating: The noodles keep absorbing liquid as the soup sits, so loosen leftovers with a splash of broth.

Storage

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth and add fresh ricotta and mozzarella to each bowl. Freezing is not ideal once the noodles are in, since they turn very soft; if you want a freezer batch, freeze the soup before adding the noodles and cream, then finish it fresh.

Frequently Asked Questions

Can I use ground beef instead of sausage?

Yes. Use 1 lb (450 g) of ground beef and add 1 teaspoon of fennel seeds plus an extra 1/2 teaspoon of Italian seasoning to echo the sausage flavor.

Is this the same as the Easy Lasagna Soup already on the site?

No. That version is a lighter stovetop lasagna soup. This recipe is a distinct creamy one-pot format with a heavy cream finish and a ricotta-mozzarella topping.

Can I use no-boil lasagna noodles?

Yes. No-boil noodles cook a little faster, so start checking for tenderness at 9 to 10 minutes.

How do I keep the noodles from getting mushy?

Serve the soup soon after the noodles turn tender, and store any leftovers with the understanding that the noodles will soften further; a splash of broth when reheating helps the texture.