Who doesn’t look forward to a creamy, steaming, cheesy slice of lasagna on a cozy night in? Let’s be honest though, when a weeknight rolls around, layering pasta, simmering meat sauce, and cleaning a mountain of dishes is usually the last thing on anyone’s to-do list. Enter the One-Pot Creamy Lasagna Soup.

If you tried our family recipe for Lasagna and want to try something similar One-Pot Creamy Lasagna Soup does not disappoint. It gives you every single bite of rich, savory, tomato-and-cheese goodness that you love about traditional lasagna, all brought together in a single Dutch oven in about 40 minutes. The noodles even cook right in the broth, soaking up all that incredible flavor as they go.

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Why You Will Love One-Pot Creamy Lasagna Soup

• One Pot Only: Say goodbye to washing three different pans. Everything cooks together.
• Zero Pre-Boiling: The broken lasagna noodles soften directly in the rich tomato and broth mixture.
• Velvety & Rich: A splash of heavy cream and a dollop of a quick ricotta-parmesan cheese mix turns a standard soup into pure comfort food.
• Total Crowd-Pleaser: Picky eaters and hungry family members will ask for seconds every single time.

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Ingredients You’ll Need

The Meat & Base

• 1 lb ground Italian sausage (mild or spicy)
• ½ lb lean ground beef
• 1 yellow onion, diced
• 3–4 cloves garlic, minced
• 2 tbsp tomato paste

The Broth & Noodles

• 1 jar (24 oz) your favorite marinara or pasta sauce
• 4–6 cups low-sodium chicken or beef broth
• 6–8 lasagna noodles, broken into bite-sized pieces
• 1 tsp Italian seasoning, plus salt and pepper to taste
• ½ cup heavy cream

The Cheesy Finish

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley for garnish

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How to Make One-Pot Creamy Lasagna Soup (Step-by-Step)

1. Brown the Meat: Heat a large Dutch oven over medium heat. Add the Italian sausage and ground beef, cooking until browned. Drain any excess grease if needed.
2. Sauté the Aromatics: Toss in the diced onion and cook until soft and translucent (about 3–4 minutes). Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
3. Build the Broth: Pour in the marinara sauce, Italian seasoning, and your chicken or beef broth. Bring the mixture to a gentle boil.
4. Cook the Noodles: Stir in the broken lasagna noodles. Reduce the heat to a simmer and cook uncovered or partially covered for 10–12 minutes until the pasta is tender.
5. Make it Creamy: Stir in the heavy cream and let it warm through for a minute.
6. Top and Serve: Mix your ricotta, parmesan, and a little seasoning in a small bowl. Ladle the hot soup into bowls and top with generous dollops of the cheese mixture, shredded mozzarella, and fresh basil. Serve hot with crusty garlic bread.

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Quick Tips & Variations

• Make it lighter: Swap the sausage and beef for lean ground turkey or ground chicken breast.
• Add greens: Stir in a few handfuls of baby spinach during the last 2 minutes of cooking for a pop of color and extra veggies.
• Storage note: If you have leftovers, keep the soup and noodles separate from the extra cheese toppings if possible, as the pasta will continue to drink up the broth as it sits in the fridge.

If you try this recipe, let me know in the comments below how it turned out for your family!

Yield: 4-6 servings

One-Pot Creamy Lasagna Soup

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Ingredients

• • 1 lb Italian or pork bulk sausage (mild or hot)
• • 1 yellow onion, diced
• • 6 cloves garlic, minced
• • 2 tbsp tomato paste
• • 24 oz high-quality marinara or arrabbiata sauce
• • 4–5 cups low-sodium chicken or beef stock
• • ½ lb lasagna noodles, broken into bite-sized pieces
• • ½ cup heavy cream
• • 1 tsp Italian seasoning, ½ tsp red pepper flakes, salt and pepper to taste
• • The Ricotta Cream Topping:
• • 1 cup whole milk ricotta cheese
• • 1 cup shredded mozzarella
• • ½ cup freshly grated Parmesan cheese
• • ¼ cup fresh parsley or basil, chopped

Instructions

1. Heat a drizzle of olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and a pinch of salt; cook for 4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
2. Add the Italian sausage, breaking it up with a wooden spoon. Season with Italian seasoning, red pepper flakes, salt, and pepper. Cook until completely browned.
3. Stir in the tomato paste and let it cook down for 2 minutes. Pour in the marinara sauce and stock, scraping up any browned bits from the bottom. Bring the mixture to a rolling boil.
4. Drop the broken lasagna noodles directly into the boiling soup. Reduce heat to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
5. While the pasta cooks, mix together the ricotta, mozzarella, Parmesan, and fresh herbs in a small bowl. Set aside.Reduce heat to low. Stir the heavy cream directly into the soup pot until silky and combined.
6. Ladle the hot soup into deep bowls. Top each serving with a large, cool dollop of the ricotta mixture so it slowly melts into the creamy broth. Garnish with extra fresh basil.