Ultimate 30 Minute Lasagna Soup

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This lasagna soup is the ultimate one pot meal, with sausage, pasta, tomatoes and three cheeses. Make this fantastic recipe in 30 minutes! 

soup in bowl


What more could you ask for? How about a scrumptious, stick-to-your-bones comfort food meal that goes from prep to plate in 30 minutes. This recipe will be on our menu all year long and I am sure your family will love it too!

One Pot Lasagna Soup

One pot meals are truly a blessing for busy people. It can be a one pot pasta like taco spaghetti. Everyone’s favorite way to enjoy two comfort foods in one!

My quick Instant Pot pork chops, and simple one pot creamy chicken tortellini are the perfect choice when you need something to warm up the family on a cold night.

They’re perfect, not just for how quick they come together, but also for the super easy clean up!

That is how this glorious cheesy pasta soup came to be. 

Lasagna Soup Recipe Ingredients

This meal has all of the classic sausage lasagna ingredients a- nd amazing Italian flavor, but without all of the time consuming layering of ingredients. This means, it comes together in a snap and 30 minutes later, you can serve it up!

Here’s what you’ll need to make it:

  • Ground Italian Sausage– If you see a sale on Italian sausage links, buy a package or two and take advantage of the savings. Then, simply remove the casings and you’ll have ground sausage, ready to use!
  • Canned tomatoes– I use fire roasted diced tomatoes for extra flavor, but the plain variety is fine too. You’ll also need tomato sauce and tomato paste.
  • Broth or stock– Either chicken or vegetable broth or stock can be used.
  • Campanelle pasta– This is a short cut of pasta with ruffled edges like lasagna sheets. If you have trouble finding it at the grocery store, you can substitute it with any other short pasta, like corkscrew, ziti, or penne.
  • Ricotta cheese– I use part skim ricotta to keep the fat and calories a little lower. Any variety from skim to whole milk ricotta is fine to use.
  • Parmesan and mozzarella cheeses– You’ll want shredded versions of both of these cheeses. I recommend buying a block of Parmesan to shred yourself. The flavor is much fresher than what comes in those plastic containers.

Kitchen tools for making this recipe:

  • 12 Quart PotYou can’t beat a good, sturdy pasta pot. This is my favorite!
  • Box Grater– This will make quick work of shredding cheeses, vegetables like carrots, and even potatoes for homemade hash browns!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite soup recipes: 

soup in bowl

Ultimate 30 Minute Lasagna Soup

Donna Elick
Ultimate Three-Cheese Lasagna Soup is loaded with sausage, pasta, tomatoes and three scrumptious cheeses. It’s a super simple one-pot recipe! What more could you ask for? How about a scrumptious, stick-to-your-bones soup that goes from prep to plate in 30 minutes. This recipe will be on our menu all year long and I am sure your family will love it too!
Tried this recipe?Please comment and review!
Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Method Stovetop
Servings 6

Ingredients
 

  • 19 ounces ground Italian sausage, hot (can substitute mild)
  • 14.5 ounce can fire roasted diced tomatoes with garlic
  • 3 ounces tomato paste, 1/2 of a 6-ounce can
  • 8 ounce can tomato sauce
  • 1/2 tablespoon dried Italian seasoning
  • 6 cups chicken broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces dried campanelle pasta, bell shape
  • 1/2 cup part-skim ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 4 ounces shredded mozzarella cheese
  • 2 basil leaves, chopped

Instructions
 

  • In a large (12 quart) pot over high heat, brown sausage, about 5 minutes. If the pan is too dry (add a splash of the chicken broth).
  • Meanwhile prep remaining ingredients.
  • Once sausage is mostly cooked through add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil, about 7-10 minutes.
  • Add pasta and boil, uncovered, until it is al dente, 7-9 minutes. Turn off heat. Add ricotta, parmesan cheese and 1/2 mozzarella. Stir to combine.
  • Serve and top with each bowl with some of the remaining cheese and basil. Enjoy!

Nutrition

Serving: 1 | Calories: 596cal | Carbohydrates: 40g | Protein: 28g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 2294mg | Sugar: 7g | Fiber: 3g | Calcium: 239mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published September 2013. Updated and republished December 2020.

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19 Comments

  1. Wait… lasagna soup? How come I've never heard of this before? My hubby will be mindblown! And I checked out the recipe… so easy. Pinning!

  2. Lasagna sounds good however did not want the work. Saw this and made it last night. Quick, easy and is lasagna in a bowl. YUM! If you want comfort and cannot decide between soup and lasagna, make this!

  3. Sounds REALLY good—-will get ingredients that I don't have on Friday when I get groceries. Soup weather is here—-making stuffed pepper soup today!

  4. Fabulous! My husband and Father love this Lasagna Soup. I make it about once a month for them. Thank you for a great and easy recipe.

  5. Gorgeous, I've made the lasagna soup yesterday evening having some close friends for dinner …. It has been a real success !!! Thanks for this easy original recipe !!!

  6. I made this for dinner last evening. For ease (and to avoid having half a can of paste, pasta, and stock) I simply doubled the recipe and ensure leftovers. Came out GREAT! To avoid it becoming mushy don't overcook the pasta…it will continue to cook as it sits and soaks up some of the liquid. Thanks!

  7. That looks soooooo good! I have a real weak spot for soup, I need to try this sometime.

  8. When frying the sausage I ended up with 1/4C of fat in the pan. It definitely needs to be drained off before adding to the soup.

  9. I used plant based sausage and vegetable broth for a vegetarian version. Served it to my mixed carnivore and vegetarian family and it was met with rave reviews!

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