One Pot Lasagna Soup From Scratch
This one pot lasagna soup delivers all the cozy comfort of classic lasagna in a rich, creamy broth with tender pasta and savory meat. Finished with a dollop of ricotta, every bowl is hearty, comforting, and full of classic Italian flavor.
This lasagna soup is one of those meals that feels special but still practical enough for a busy weeknight. It is rich and cozy like classic lasagna, but lighter and easier to pull together in one pot. What makes this version extra special is that so much of it is made from scratch. Homemade pasta, homemade ricotta, and homemade chicken stock if you have it.
The homemade pasta and ricotta are completely optional, and this soup is still delicious if you use store bought versions. On busy days, that flexibility is what makes this recipe a little more realistic.
That said, if you have the time, making them from scratch adds something really special. The fresh pasta cooks quickly and stays tender, soaking up the broth in a way boxed noodles cannot. The homemade ricotta is light, creamy, and melts right into the soup.
It is one of those extra steps that feels worth it when you slow down and enjoy the process. Even doing just one of the two can elevate the whole dish and turn a simple dinner into something memorable.
Step 1: Make the Pasta (Optional)
Add the flour to a large mixing bowl and make a well in the center. Crack the eggs into the well and use your hands to slowly pull the flour into the eggs until a shaggy dough forms.
Transfer the dough to a floured surface and knead until smooth and fully combined. Add more flour as needed if the dough feels sticky.
Wrap the dough and let it rest on the counter for at least 10 minutes before rolling it out and cutting.
After the dough has rested, roll it out on a lightly floured surface until thin and smooth. You can do this by hand with a rolling pin, or use a pasta attachment on a stand mixer for quicker, more even sheets. For this recipe I used my Ankarsrum mixer and pasta attachment to make the process smoother. Cut the dough into small rectangles or squares, dust lightly with flour, and it is ready to use or freeze.
This recipe makes about 1 lb of fresh pasta. It cooks in just a few minutes and can be used in soup, served as pasta, or layered into lasagna. Extra rolled and cut pasta can be frozen for later use.
Step 2: Make the Ricotta (Optional)
Heat the milk and salt in a pot until it reaches 180 degrees, then turn off the heat. Stir in the vinegar for about 20 seconds until the milk separates into soft curds and whey.
Let the mixture sit undisturbed for at least 10 minutes so the curds can fully form and set.
Set a sieve over a bowl and line it with cheesecloth, or use a Greek yogurt strainer if you prefer. Carefully pour the ricotta into the strainer and allow the whey to drain.
After about 10 minutes, discard or save the whey. Transfer the ricotta to a glass container, chill for about 2 hours, then with a hand blender add a splash of heavy cream until smooth and creamy before serving.
Step 3: Make the Soup
Brown the ground beef and sausage in a large Dutch oven until fully cooked, then remove the meat and set it aside. Using a Dutch oven is my favorite way to make this soup because it holds heat well and builds great flavor in one pot (this is the one I use and love)
Add the diced onion and cook until soft and fragrant. Stir in the garlic, tomato paste, and dried herbs and cook briefly until everything smells rich and aromatic.
Return the meat to the pot, then add the diced tomatoes, marinara sauce, and chicken stock. Bring the soup to a gentle simmer and let the flavors come together.
Stir in the spinach and heavy cream, then add the pasta noodles and cook just until tender. Ladle into bowls and finish each serving with a generous spoonful of ricotta and freshly grated parmesan.
Tips and Notes
• If you do not want to make pasta, store bought lasagna noodles work perfectly
• Fresh pasta leftovers can be frozen flat and used later
• Homemade ricotta adds incredible texture but store bought works if needed
• This soup reheats beautifully and thickens slightly overnight
Final Thoughts
This lasagna soup is one of the most satisfying meals I have made in a long time. It is nourishing, comforting, and deeply rewarding to make. I hope you and your families love this one, and if you make it, please leave a comment down below and let me know how you liked it!
👇🏻 Watch the full recipe in my Youtube video below, and if you try this recipe, come back and tell me how it turned out!
One Pot Lasagna Soup From Scratch
Ingredients
Method
- Add the flour to a large mixing bowl and make a well in the center. Add the eggs and begin incorporating the flour with your hands a little at a time.
- Once the dough mostly comes together, transfer it to a floured countertop and knead until smooth and elastic. Add more flour if the dough feels sticky.
- Wrap the dough and let it rest for at least 10 minutes. Roll thin and cut into small rectangles or squares. This makes about 1 lb of fresh pasta. Extra pasta can be frozen after cutting.
- Heat the milk and salt in a large pot to 180 degrees, then turn off the heat. Stir in the vinegar for about 20 seconds until curds form. Let sit undisturbed for at least 10 minutes.
- Set a sieve over a large bowl and line it with cheesecloth, or use a Greek yogurt strainer. Pour the ricotta into the strainer and let the whey drain for about 10 minutes.
- Discard or save the whey. Transfer the ricotta to a glass container and refrigerate for at least 2 hours.
- Before serving, add a splash of heavy cream and blend with a hand blender until smooth and creamy. Add more cream as needed.
- Brown the ground beef and sausage in a large pot, then remove and set aside. Blot up the excess fat with a paper towel so the soup isn't greasy.
- Add a little olive oil if needed and sauté the onion until softened. Add the garlic, tomato paste, oregano, basil, and Italian seasoning. Cook for about 1 minute to bloom the flavors.
- Return the meat to the pot. Add the diced tomatoes, marinara sauce, and chicken stock. Bring to a gentle simmer.
- Stir in the spinach and heavy cream. Add the pasta and cook just until tender. Fresh pasta will only need a few minutes.
- Season with salt to taste.
- Ladle into bowls and top with homemade ricotta and freshly grated parmesan. This soup thickens slightly as it sits and tastes even better the next day.
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So good and very easy to make. I used store bought ricotta and pasta but it was still delicious. We had some honey wheat bread left and had this on the side.
One word: WOW! This is now going to be a staple for my family. I used turkey meat and store bought pasta instead, and it was super duper delicious. I also could not believe how tasty the ricotta came out. I only made a half of batch and it was almost gone by the time we finished the fist bowl. Thank you for sharing. I look forward to more of your recipes.
I made this tonight and it was absolutely delicious. My kids (ages 3, 5, and 9) all ate it, which is always a win, and my husband really enjoyed it too. Thank you so much for sharing this recipe!
I used store-bought lasagna noodles and simply broke them into smaller pieces. I added the entire package of noodles and increased the broth to 8 cups to balance it out. I also added the noodles uncooked and let them cook directly in the soup, which worked perfectly.
Thank you so much for sharing this recipe! I want to try this for my family! Hopefully my kids will love it!
I just made this tonight and it was soooo good. My whole family loved it. My son doesnt typically like Ricotta, but I tried my hand at making it myself, and he loved it. We will definitely be adding this to our regular rotation.
We LOVE this recipe! Have made it a number of times for our family with some delicious sourdough bread (your recipe too!) and even for our sweet neighbors and everyone loved it. Have used store bought lasagna noodles and ricotta but look forward to making both of those myself too. It’s been perfect for the cold New England snowy winter. Thank you, Christine!