This one-pot lasagna soup is quick and hearty. Loaded with Italian sausage, ground beef, crushed tomatoes, lasagna noodles, and plenty of spices and herbs! This is a simple version of the classic favorite. Not only is this a one-pot recipe but it can be customized, add cream or milk for a richer flavor. Mix in different types of cheese if desired, if you like more spice, add extra red pepper flakes.
Highlights of this one-pot recipe:
- Easy clean up
- Family-friendly, great for weeknights
- Great alternative to traditional lasagna
- Freezer friendly
- Can sneak in additional vegetables
Tools I used for this one-pot recipe:
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and this pot is large enough so nothing boils over
- Wooden Spoons – perfect for sautéing and mixing
- Can opener – a good can opener is a must, this one has stayed sharp for me for a while
This soup is freezer friendly!
Simply make soup as recipe states, allow to cool completely and transfer into freezer safe container. Label and store in the freezer for up to 6 months. Simply remove from freezer when ready to eat and allow to thaw in the fridge before heating. So make a big batch and save some leftovers for a quick lunch or dinner!
If you like this one-pot lasagna soup, you’ll love…
Grocery store list & substitutions:
- Extra virgin olive oil
- Garlic cloves
- Lean ground beef
- Italian sausage
- Chicken stock (could substitute vegetable broth or beef stock)
- Canned crushed tomatoes
- Canned diced tomatoes
- Canned tomato Sauce
- Dried spices, such as dried basil, dried oregano, and dried thyme (alternatively you could substitute fresh herbs)
- Kosher salt
- Fresh cracked black pepper
- Shredded parmesan cheese
- Shredded mozzarella cheese
- Lasagna noodles (could substitute other pasta shapes or cheese filled tortellini)
- Fresh Basil
Instructions for the one-pot lasagna soup:
In a large stock pot or Dutch oven heat olive oil over medium-high heat. Add in the ground beef and Italian sausage, sauté until cooked through. Add in the minced garlic and sauté until fragrant, another 2-3 minutes.
*Drain excess fat if needed.
Add in the chicken stock, diced tomatoes, crushed tomatoes and tomato sauce. Stir to combine and season with the basil, thyme, oregano, sugar, salt and pepper. Cover and bring to a boil.
Break the lasagna noodles into small pieces and add in, boil until tender, 9-11 minutes. Reduce heat to a simmer, add in the shredded parmesan and mozzarella. Serve topped with fresh basil and more shredded cheese.
*This soup will keep in the fridge for 2-3 days. If the mixture thickens after storing, mix in a little extra water or chicken stock to thin.
One-Pot Lasagna Soup
- Stock pot or Dutch oven
- 2 tbsp Olive oil
- 1 lb. Lean ground beef
- 1/2 lb. Ground Italian sausage
- 2-3 Cloves garlic, minced
- 1, 32 oz. Carton chicken stock
- 2, 14.5 oz. Canned diced tomatoes
- 1, 14.5 oz. Can crushed tomatoes
- 1, 15 oz. Jar tomato sauce
- 1 tbsp Dried basil
- 1 tbsp Dried Thyme
- 2 tbsp Dried Oregano
- 1 tbsp Sugar
- 8-10 Lasagna noodles, uncooked
- 1/4 cup Parmesan cheese, shredded
- 1/2 cup Mozzarella cheese, shredded
- Salt and pepper, to taste
- Chopped fresh basil, for garnish
- In a large stock pot or Dutch oven heat olive oil over medium-high heat. Add in the ground beef and Italian sausage, sauté until cooked through. Drain excess fat if needed. Add in the minced garlic and sauté until fragrant, another 2-3 minutes.
- Add in the chicken stock, diced tomatoes, crushed tomatoes and tomato sauce. Stir to combine. Season with basil, thyme, oregano, sugar, salt and pepper. Cover and bring to a boil.
- Break the lasagna noodles into small pieces and add in, boil until tender, 9-11 minutes. Reduce heat to a simmer, add in the shredded parmesan and mozzarella. Serve topped with fresh basil and more shredded cheese.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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