This healthy one pot lasagna soup recipe is the perfect weeknight dinner. What I love about this One Pan Meal is that it’s cozy and hearty but still light and nourishing.
I’ve been making this on repeat when I’m craving Italian comfort without all the work, it’s got that same flavor in a one-pot version.It makes great leftovers, and it’s easy to switch up with different noodles or veggies.
If you like this dish, you should try my One Pan Italian Zucchini with Sausage, The Best Italian Meatloaf Mini Muffins (Kid Friendly!), or my One-Pan Ground Beef Creamy Tomato Orzo (with zucchini & mushrooms)
Why You Will Love This Dinner
- Easy cooking: Everything comes together in one pot in under 40 minutes.
- Healthy ingredients: Loaded with protein, veggies, and fiber for a satisfying, balanced meal.
- Versatile meal: You can swap noodles, greens, or sausage depending on what you have on hand.
Ingredients
- Ground turkey sausage: Adds lean protein and all the savory Italian flavor you expect in lasagna.
- Onion, carrots, and celery: A classic mirepoix base that builds flavor right from the start.
- Garlic: The key to that rich, aromatic Italian taste.
- Fire-roasted diced tomatoes: Brings a smoky depth and a rich tomato base.
- Chicken or vegetable stock: Creates a light but flavorful broth for the soup.
- Lasagna noodles: Broken into pieces to mimic lasagna layers in soup form.
- Spinach or kale: Adds greens and nutrients to balance the richness.
- Italian seasoning + crushed red pepper: For that classic, herby lasagna flavor with a little kick.
- ricotta: For creamy, fresh finishing touches.
Substitutions and Variations
- Use chicken sausage or ground beef instead of turkey sausage.
- Swap noodles for Palmini noodles for zucchini noodles.
- Add mushrooms or bell peppers for extra veggies.
- For a dairy-free version, skip the cheese or use a dairy-free Parmesan alternative.
- Use gluten-free lasagna noodles if needed.
Step-by-Step Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add turkey sausage and cook until browned, breaking it apart with a spoon.
Step 2: Add onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in garlic, red pepper flakes, and Italian seasoning.
Step 3: Pour in the diced tomatoes and 6 cups of stock. Stir and bring to a simmer.
Step 4: Add the broken lasagna noodles and cook uncovered for 10–12 minutes until tender.
Step 5: Stir in spinach (or kale). Simmer 2–3 more minutes until the greens wilt.
Step 6: Season to taste with salt and pepper. Serve warm topped with Parmesan, basil, or a dollop of ricotta.
Tips and Notes
- If the soup thickens as it sits, add a splash of extra stock before serving.
- Cook the noodles separately if you plan to freeze leftovers to prevent them from getting too soft.
- Fire-roasted tomatoes add amazing flavor, but regular diced tomatoes work too.
- This soup tastes even better the next day as the flavors meld together.
Recipe FAQs
Can I make this soup vegetarian?
Yes! Just use plant-based sausage and vegetable stock.
Can I freeze lasagna soup?
Yes, but it’s best to freeze it without the noodles added. Reheat and stir in fresh noodles when serving.
Serving Suggestions
- Top with grated Parmesan and a dollop of ricotta for that “lasagna layer” flavor.
- Pair with a simple green salad and crusty garlic bread.
- Serve with a sprinkle of fresh basil for color and brightness.
Storage and Reheating Instructions
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
Warm on the stovetop over medium heat or in the microwave. Add extra broth if needed to loosen.
Tips:
The noodles will continue to absorb broth over time, so keep extra stock on hand when reheating.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
The Best One Pot Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey sausage
- 1 small white onion diced
- 1 cup chopped carrots
- 1 cup diced celery
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- ½ teaspoon crushed red pepper flakes
- 1 14-ounce can fire-roasted diced tomatoes
- 6 cups chicken or vegetable stock
- 1 ½ tablespoons Italian seasoning
- 5 lasagna noodles broken into bite-size pieces
- 2 large handfuls fresh baby spinach or kale
- Fine sea salt and freshly-cracked black pepper to taste
- For serving:
- Freshly grated Parmesan cheese
- Chopped fresh basil or parsley
- A dollop of ricotta
Instructions
- Heat olive oil in a large soup pot over medium heat. Add ground turkey sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat if needed.
- Add diced onion, garlic, and celery to the pot. Sauté for 5 minutes, until softened. Stir in tomato paste, crushed red pepper flakes, and Italian seasoning, and cook for another 1 minute until fragrant.
- Pour in the diced tomatoes and 6 cups of stock. Bring to a simmer.
- Stir in the broken lasagna noodles and cook uncovered for 10–12 minutes, until the noodles are tender. Add more stock as needed if the soup thickens too much.
- Stir in the spinach (or kale). Simmer for another 2–3 minutes, until warmed through and the greens are wilted.
- Taste and season with salt and black pepper as needed.
- Ladle into bowls and top with grated Parmesan and a small scoop of ricotta.
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