One of my favorite ways to serve lasagna is in a bowl. This lasagna soup is a one pot soup that absorbs all the cheesy tomato flavors of a traditional lasagna in one easy dinner. If you love the layers that lasagna has to offer, you’ll want to try this pasta soup! As the soup simmer, the beef and tomato combine with herb-filled broth, while the beef adds depth and heartiness. Finished with dollops of mozzarella, Parmesan, and even ricotta, this cheesy soup is one you won’t soon forget. You can get quite creative with the toppings of this soup, making it even more appealing!
We love making this one pot soup for family dinners during the week. I also love putting this pasta soup together during weekends when I simply want to relax while still serving my family a hearty and filling delicious dinner! So, whether you’re on the hunt for an easy dinner that tastes like lasagna or you’re ready to try your lasagna in a different way, this lasagna soup is a winner across the board. It’s easy, comforting, and packed with Italian-inspired flavor, proving that comfort food can be both simple and incredibly satisfying any time of the week!
Why You’ll Love This Recipe
This Lasagna in a Bowl is perfect for many reasons. Here’s why you’ll love it:
Easy: Even if you’re not familiar with making traditional lasagna, you can make this without a hassle. The directions are easy and straightforward.
Hearty: It’s super hearty, filling, and satisfying. This will keep your family fed with ease.
Staples: Most of the ingredients called for in this recipe are likely sitting in your pantry or refrigerator.
Family-friendly: Both my kids and husband absolutely love this recipe! It’s lasagna in a one pot soup!
Ingredient Notes & Substitutions
Noodles: You can use any type of noodles you’d like in this recipe. To keep my lasagna soup appearing similar to lasagna, however, I do use traditional lasagna sheet noodles.
Ground beef: I highly recommend using 80/20 or 90/10 ground beef for this recipe. However, you can also swap it for ground turkey to reduce the fat. Some even prefer using ground chicken for a chicken lasagna.
Onions: If you prefer to omit the freshly chopped onions or if you do not have any onions available, you can substitute them for minced onion, or even onion powder.
Cooking the pasta: The pasta will be cooked in the soup, so there is no need to worry about cooking it in advance.
Pasta sauce: I highly recommend a traditional meat pasta sauce for this lasagna soup! However, you can try herbs and garlic, or even a vodka sauce for a creamier version of this one pot soup.
Tips for Success
If you’re interested in making this dish in a crockpot, you can do so by following the same instructions and dumping the ingredients into the pot. Set for 3-4 hours on high or 6-8 hours on low. We always prefer low and slow in this household.
Storage & Reheating
You will first want to cool the soup to room temperature before storing it. Then, you can store individual servings in airtight containers in the refrigerator for up to 4 days. If you want to freeze servings, you can do so in freezer-friendly containers for up to 3 months!
To reheat, allow the soup to come to room temperature after removing it from your fridge or freezer. Once it is thawed and closer to room temperature, reheat in the microwave for 2-3 minutes, per serving. You can also place the leftover soup into a saucepan on your stove and cook over medium for 10-15 minutes, per serving.
Serving Suggestions
We love serving this Lasagna in a Bowl with plenty of artisan bread types. You can even try making our sweet dinner rolls with honey butter as a perfect complement. If you’re looking for a non-sweet side, try this classic homemade dinner rolls. You can serve this lasagna with dipping sticks and breadsticks of your choice, as well.
Notes
Trust the process. While you might be tempted to cook your noodles separately, we promise this lasagna soup is worth the wait!
Lasagna in a Bowl
Ingredients
- 1 lb. Italian Sausage Mild or Hot, casings removed
- 3 cloves Garlic minced
- 1 Large Yellow Onion diced
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/4 tsp Red Pepper Flakes for a hint of warmth
- 2 Tbsp Tomato Paste essential for a rich, deep red broth
- 1 can 28 oz Crushed Tomatoes
- 6 cups Chicken or Beef Bone Broth
- 8-10 Lasagna Noodles broken into bite-sized shards
The Ricotta Dollop:
- 1 cup Ricotta Cheese
- 1/2 cup Shredded Mozzarella
- 1/4 cup Grated Parmesan
- 1 Tbsp Fresh Parsley chopped
Instructions
- In a large Dutch oven, brown the Italian sausage over medium-high heat. Use a wooden spoon to break it into small crumbles. If the sausage is very fatty, drain all but one tablespoon of the rendered fat.
- Add the diced onion to the pot and sauté until translucent. Stir in the minced garlic, basil, oregano, and red pepper flakes.
- Add the tomato paste to the center of the pot. Stir it into the meat and onions for 2 minutes until it turns a dark rust color. This “toasting” of the paste removes the metallic canned taste and adds incredible depth.
- Pour in the crushed tomatoes and the bone broth. Bring the mixture to a rolling boil, then reduce heat to medium-low.
- Add the broken lasagna noodle shards directly into the soup. Cook, stirring occasionally to prevent the noodles from sticking together, for about 12–15 minutes or until the pasta is al dente.
- While the pasta cooks, stir together the ricotta, mozzarella, Parmesan, and parsley in a small bowl.
- Ladle the hot soup into deep bowls. Place a generous dollop of the cold cheese mixture right in the center of each bowl. As you eat, the cheese will melt into the broth, creating that signature lasagna creaminess.
