Lasagna Soup Recipe: Creamy One-Pot Fall Comfort

Every fall, there is one dish that takes over my kitchen — and right now, it's this lasagna soup recipe. Pinterest and TikTok are full of steaming bowls of it: broken lasagna noodles swimming in a rich tomato broth, Italian sausage, wilted spinach, and a swirl of cream topped with melty mozzarella. It has all the cozy flavor of classic lasagna without any of the layering, waiting, and slicing.

What I love most about this creamy lasagna soup is how it captures everything wonderful about the original — the savory meat, the tangy tomato sauce, the cheese pull — in a format that's ready in 40 minutes on a weeknight. The noodles cook right in the pot, soaking up all that flavor, and a dollop of ricotta stirred into each bowl makes it taste like the best corner piece of lasagna you've ever had.

This one-pot lasagna soup is the definition of fall comfort food: hearty, cheesy, and soul-warming. Grab your biggest soup pot — this recipe is about to become a seasonal tradition at your house too.

Ingredients

For 4 generous servings, you will need:

• 1 lb (450 g) Italian sausage (mild or spicy), casings removed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (14 oz / 400 g) tomato sauce
• 6 cups (1.4 L) chicken broth
• 8 oz (225 g) lasagna noodles, broken into 1-2 inch pieces
• 3 cups fresh baby spinach
• 3/4 cup heavy cream
• 1 cup shredded mozzarella cheese, plus more for topping
• 1/2 cup grated parmesan cheese
• 1 cup ricotta cheese, for serving
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Fresh basil, chopped, for garnish

Preparation

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage, breaking it into crumbles, and cook for 6-7 minutes until browned and cooked through.
2. Add the diced onion and cook for 4 minutes until softened. Stir in the garlic, Italian seasoning, and red pepper flakes, cooking for 1 minute until fragrant. This aromatic base is the flavor backbone of your lasagna soup recipe.
3. Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot — that's pure flavor gold.
4. Bring the soup to a gentle boil, then add the broken lasagna noodles. Reduce the heat to medium and cook for 10-12 minutes, stirring occasionally so the noodles don't stick together, until they are al dente.
5. Stir in the spinach and cook for 2 minutes until just wilted. The bright green spinach adds freshness and color to this cozy fall soup.
6. Reduce the heat to low and pour in the heavy cream, stirring gently to create that creamy, velvety broth. Add the mozzarella and parmesan, stirring until melted and smooth.
7. Taste and season with salt and black pepper. If the soup is thicker than you'd like, add a splash more broth — the noodles will continue to absorb liquid as it sits.
8. Ladle the creamy one-pot lasagna soup into bowls. Top each serving with a generous dollop of ricotta, extra mozzarella, and fresh basil. Serve immediately while the cheese is gloriously melty.

Sophie’s Tips

• Break the lasagna noodles into rustic pieces before adding them — the irregular shapes are part of the charm, and they fit on a spoon much better than long strands.
• Stir the noodles often while they cook. They love to stick together in soup, so a good stir every couple of minutes keeps them separate and perfectly tender.
• Keep the ricotta cold and add it at the table, not in the pot. A cool, creamy dollop against the hot soup is the classic lasagna experience, and it stays fluffy that way.
• Leftover noodles will keep drinking up broth, so save extra broth on the side for reheating. Or plan to enjoy this soup the same day — it's truly best fresh.
• For a lighter twist, use ground turkey instead of Italian sausage and half-and-half instead of heavy cream. Still cozy, still delicious, just a little lighter on a weeknight.

FAQ

Can I freeze this lasagna soup recipe?

You can, but freeze the soup WITHOUT the noodles — cook fresh noodles when reheating. Frozen broth base keeps up to 3 months. Noodles get mushy in the freezer, so this two-step method keeps the texture perfect.

What can I use instead of ricotta cheese?

A dollop of cream cheese or even cottage cheese works in a pinch. For the richest flavor, though, whole-milk ricotta is worth it — it's the signature lasagna touch.

Can I make lasagna soup in a slow cooker?

Yes! Brown the sausage and onion first, then add everything except the noodles, cream, and cheeses to the slow cooker. Cook on low 6 hours or high 3 hours, stir in noodles and cream for the last 30 minutes on high, then top with cheese. Speaking of cozy fall dinners, don't miss this maple sausage pasta — another viral one-pot wonder.

Practical Info

Prep: 10 min | Cook: 30 min | Category: Soups & Stews | Cuisine: Italian-American

If one-pot comfort is your love language, try the cornbread cowboy casserole next — it's the viral one-dish dinner wonder, or save room for a gooey s'mores pie for the sweetest finish to a cozy night in.