This lasagna soup is the ultimate one pot meal, with sausage, pasta, tomatoes and three cheeses. Make this fantastic recipe in 30 minutes!
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!
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 Pot–You 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!
With love from our simple kitchen to yours.
Check out more of our favorite soup recipes:
- Best Ever Hearty Beef Soup
- Broccoli Cheese Soup with Chicken and Rice
- 30 Minute Chicken and Dumplings
Ultimate 30 Minute Lasagna Soup
- 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
- 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!
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.
Originally published September 2013. Updated and republished December 2020.
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