Lasagna Soup: 14 Cozy One-Pot Bowls That Taste Like Sunday Lasagna Without the Layering

Lasagna soup gives you every cheesy, saucy bite of Sunday lasagna without boiling noodles, layering a pan or waiting an hour for it to bake. It has become one of the biggest comfort food trends of the fall: one popular TikTok post alone has 6.3 million views, and searches for it climb every October. You break the noodles right into the pot, let them cook in the sauce, and finish each bowl with a creamy dollop of cheese. Below you will find the classic version plus slow cooker, pressure cooker, white chicken, meatless and fall twists. Which bowl is calling your name tonight..

Classic One-Pot Lasagna Soup With Sausage and Ricotta

All the cheesy layers of Sunday lasagna, in one pot, in about 40 minutes. TikTok has watched lasagna soup more than 180 million times, and this classic is where most people start. Italian sausage and garlic build the flavor, jarred marinara keeps it easy, and broken lasagna noodles cook right in the broth. The ricotta and mozzarella dollop on top melts into every spoonful. Is this your kind of Sunday dinner..

You will need: 1 lb Italian sausage, 1 onion (diced), 4 cloves garlic (minced), 2 tbsp tomato paste, 1 jar (24 oz) marinara, 1 can (14.5 oz) diced tomatoes, 5 cups chicken broth, 1 tsp Italian seasoning, 10 lasagna noodles (broken), 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup Parmesan, fresh basil.

How to make it: 1. Brown the sausage with the onion in a large pot, about 8 minutes. 2. Add the garlic and tomato paste and stir 1 minute. 3. Add the marinara, tomatoes, broth and Italian seasoning and bring to a boil. 4. Add the broken noodles and simmer 12 to 15 minutes, stirring often, until tender. 5. Mix the ricotta, mozzarella and Parmesan. 6. Ladle the soup into bowls and top with the cheese mix and basil.

Slow Cooker Lasagna Soup That Waits for You

Brown the meat in the morning, dump everything else in the crock and walk away. Slow cooker lasagna soup is the version busy parents swear by, and it was one of the most popular twists in the TikTok trend. The one rule: add the noodles only in the last 30 minutes, or they turn mushy. Dinner is ready the minute you walk in the door. Would you set it before work?

You will need: 1 lb ground beef or Italian sausage, 1 onion (diced), 4 cloves garlic, 1 jar (24 oz) marinara, 1 can (14.5 oz) diced tomatoes, 4 cups chicken broth, 1 tsp Italian seasoning, 8 lasagna noodles (broken), 1 cup ricotta, 1 cup shredded mozzarella, 1/2 cup Parmesan.

How to make it: 1. Brown the meat with the onion and garlic and drain. 2. Put it in the slow cooker with the marinara, tomatoes, broth and seasoning. 3. Cook on low 6 to 7 hours or high 3 to 4 hours. 4. Stir in the broken noodles and cook on high 30 minutes until tender. 5. Mix the ricotta, half the mozzarella and the Parmesan. 6. Ladle into bowls and top each with a spoon of the cheese mix.

Pressure Cooker Lasagna Soup in About 20 Minutes

An electric pressure cooker turns lasagna soup into a true weeknight meal. Brown the meat right in the pot, add the sauce and broth, lay the broken noodles on top without stirring, and let it cook for just a few minutes under pressure. The noodles soak up the sauce and come out perfectly tender. A quick release, a stir and the cheese goes on top. Have you made pasta in a pressure cooker before?

You will need: 1 lb ground beef, 1 onion (diced), 3 cloves garlic, 1 jar (24 oz) marinara, 4 cups beef or chicken broth, 1 can (14.5 oz) crushed tomatoes, 1 tsp Italian seasoning, 8 oz lasagna noodles (broken), 1 cup ricotta, 1 cup mozzarella, fresh parsley.

How to make it: 1. Use the saute setting to brown the beef with the onion and garlic. 2. Pour in a splash of broth and scrape the bottom so nothing sticks. 3. Add the rest of the broth, the tomatoes and seasoning, then spread the marinara on top. 4. Scatter the noodles over the top and press them under the liquid. 5. Cook on high pressure 5 minutes and quick release. 6. Stir, then top bowls with ricotta, mozzarella and parsley.

White Chicken Lasagna Soup With Spinach

White lasagna soup was one of the fastest rising versions in the trend, and it is perfect for anyone who wants a break from tomato sauce. A creamy garlic broth, shredded rotisserie chicken, spinach and plenty of cheese give you all the comfort of a white lasagna. The rotisserie chicken shortcut gets it done in about 30 minutes. Team red sauce or team white sauce?

You will need: 2 tbsp butter, 1 onion (diced), 4 cloves garlic, 3 tbsp flour, 5 cups chicken broth, 1 cup half and half, 3 cups shredded rotisserie chicken, 8 lasagna noodles (broken), 3 cups baby spinach, 1 cup ricotta, 1 cup mozzarella, 1/2 cup Parmesan, salt and pepper.

How to make it: 1. Melt the butter and cook the onion and garlic 5 minutes. 2. Stir in the flour for 1 minute. 3. Whisk in the broth and bring to a simmer. 4. Add the noodles and cook 10 to 12 minutes until tender. 5. Stir in the half and half, chicken and spinach until the spinach wilts. 6. Stir in the Parmesan and top each bowl with ricotta and mozzarella.

Ground Turkey Lasagna Soup, a Lighter Bowl

Swap the beef for lean ground turkey and add a zucchini, and this lasagna soup gets lighter without losing the cozy feel. Turkey can taste a little plain, so season it well with Italian seasoning, garlic and a pinch of fennel seed, which gives it that sausage flavor. Finish with Parmesan instead of a big pile of mozzarella. Would anyone at your table notice the swap?

You will need: 1 lb lean ground turkey, 1 tsp fennel seed (crushed), 1 tbsp olive oil, 1 onion, 3 cloves garlic, 1 zucchini (diced), 1 jar (24 oz) marinara, 4 cups low sodium chicken broth, 2 tsp Italian seasoning, 6 lasagna noodles (broken), 1/2 cup Parmesan, parsley.

How to make it: 1. Brown the turkey in the oil with the fennel seed. 2. Add the onion, garlic and zucchini and cook 5 minutes. 3. Stir in the marinara, broth and Italian seasoning. 4. Simmer 10 minutes. 5. Add the noodles and cook 10 to 12 minutes until tender. 6. Serve with Parmesan and parsley on top.

Spinach and Mushroom Bowl With No Meat

Meatless Monday never tasted this cozy. Browned mushrooms bring a deep, meaty flavor, and a big handful of spinach goes in at the end. Use vegetable broth and this lasagna soup is fully vegetarian. The trick is to cook the mushrooms in a hot pan without crowding them, so they brown instead of steaming. Do your kids eat mushrooms, or do you chop them small?

You will need: 2 tbsp olive oil, 16 oz cremini mushrooms (sliced), 1 onion, 4 cloves garlic, 1 jar (24 oz) marinara, 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, 1 tsp Italian seasoning, 8 lasagna noodles (broken), 4 cups baby spinach, 1 cup ricotta, 1/2 cup Parmesan.

How to make it: 1. Brown the mushrooms in the oil over high heat in 2 batches. 2. Add the onion and garlic and cook 4 minutes. 3. Stir in the marinara, tomatoes, broth and seasoning and simmer 10 minutes. 4. Add the noodles and cook until tender. 5. Stir in the spinach until it wilts. 6. Top with ricotta and Parmesan.

Creamy Tomato Lasagna Soup With Small Pasta

A splash of heavy cream turns the classic into a creamy tomato lasagna soup that tastes like a cross between tomato bisque and a pasta bake. If you do not have lasagna noodles, small shapes like orzo or ditalini work just as well and are easier for little kids to eat. Serve it with a grilled cheese for dipping and you have the coziest lunch of the season. Cream or no cream in your tomato soup?

You will need: 1 lb Italian sausage, 1 onion, 3 cloves garlic, 1 can (28 oz) crushed tomatoes, 3 cups chicken broth, 1 tsp basil, 1 cup orzo or 6 broken lasagna noodles, 1/2 cup heavy cream, 1/2 cup Parmesan, fresh basil.

How to make it: 1. Brown the sausage with the onion and garlic. 2. Add the tomatoes, broth and dried basil and simmer 10 minutes. 3. Add the pasta and cook until tender, stirring often. 4. Turn the heat to low and stir in the cream and Parmesan. 5. Do not let it boil after the cream goes in. 6. Top with fresh basil.

Tortellini or Ravioli Shortcut

Out of lasagna noodles? Grab a package of refrigerated cheese tortellini or mini ravioli. They bring the cheesy filling right inside the pasta, so this lasagna soup tastes extra rich with almost no work. Add them in the last few minutes because fresh pasta cooks fast. It is the perfect move for a night when you have 25 minutes and hungry kids. Tortellini or ravioli at your house?

You will need: 1 lb Italian sausage, 1 onion, 3 cloves garlic, 1 jar (24 oz) marinara, 4 cups chicken broth, 1 tsp Italian seasoning, 1 package (9 to 10 oz) refrigerated cheese tortellini or mini ravioli, 2 cups baby spinach, 1/2 cup Parmesan.

How to make it: 1. Brown the sausage with the onion and garlic. 2. Add the marinara, broth and seasoning. 3. Simmer 10 minutes. 4. Add the tortellini and cook 3 to 5 minutes, just until tender. 5. Stir in the spinach. 6. Serve right away with Parmesan.

Meat Lover’s Pot With Beef, Sausage and Pepperoni

This is the lasagna soup for the people who always ask for extra meat. Ground beef and Italian sausage go in the pot, and a handful of pepperoni slices floats on top like a pizza. It is big, hearty and perfect for game day or a cold Friday night. A Dutch oven holds it all and keeps it hot on the table. Who in your family would ask for seconds first?

You will need: 1/2 lb ground beef, 1/2 lb Italian sausage, 1 onion, 4 cloves garlic, 1 jar (24 oz) marinara, 1 can (14.5 oz) diced tomatoes, 4 cups beef broth, 1 tsp Italian seasoning, 8 lasagna noodles (broken), 1/2 cup pepperoni slices, 1 1/2 cups mozzarella, 1/2 cup ricotta.

How to make it: 1. Brown the beef and sausage with the onion and garlic and drain. 2. Add the marinara, tomatoes, broth and seasoning. 3. Simmer 15 minutes. 4. Add the noodles and cook until tender. 5. Lay the pepperoni on top and sprinkle with mozzarella. 6. Cover for 2 minutes to melt, then serve with ricotta.

Green Pesto Version With White Beans

A spoon of basil pesto changes everything. This green version uses a light chicken broth, white beans and zucchini, then gets a swirl of pesto and ricotta right before serving. It tastes like summer, but it warms you up like fall. Store bought pesto is fine, and a little goes a long way. Would you make it with homemade or jarred pesto?

You will need: 1 tbsp olive oil, 1 onion, 3 cloves garlic, 1 zucchini (diced), 6 cups chicken broth, 1 can (15 oz) white beans (drained), 6 lasagna noodles (broken), 1/2 cup basil pesto, 1 cup ricotta, 1/4 cup Parmesan, fresh basil.

How to make it: 1. Cook the onion, garlic and zucchini in the oil 5 minutes. 2. Add the broth and beans and bring to a simmer. 3. Add the noodles and cook 10 to 12 minutes. 4. Turn off the heat and stir in half the pesto. 5. Ladle into bowls. 6. Top each with ricotta, a swirl of the remaining pesto, Parmesan and basil.

Spicy Arrabbiata Bowl With Hot Sausage

Arrabbiata means angry in Italian, and this lasagna soup has a little attitude. Red pepper flakes go into the oil with the garlic, so the heat spreads through every spoonful. Hot Italian sausage doubles down, and a cool dollop of ricotta on top balances it out. Start with half the pepper flakes if your family is sensitive to heat. How spicy do you like it?

You will need: 1 lb hot Italian sausage, 2 tbsp olive oil, 6 cloves garlic (sliced), 1 to 2 tsp red pepper flakes, 1 can (28 oz) crushed tomatoes, 4 cups chicken broth, 1 tsp oregano, 8 lasagna noodles (broken), 1 cup ricotta, 1/2 cup Pecorino or Parmesan.

How to make it: 1. Brown the sausage and set it aside. 2. Warm the oil with the garlic and pepper flakes over low heat for 2 minutes. 3. Add the tomatoes, broth, oregano and sausage. 4. Simmer 15 minutes. 5. Add the noodles and cook until tender. 6. Top with ricotta and grated cheese.

Butternut Squash Lasagna Soup for Fall

This is the fall twist that makes people stop scrolling. Roasted or canned butternut squash blends into the broth and turns it silky and orange, and sausage, kale and sage keep it savory. It tastes like a butternut squash lasagna from a fancy Italian restaurant, made in one pot. It is a great way to use up the squash sitting on your counter. Would you try a lasagna soup without tomato?

You will need: 1 lb Italian sausage, 1 onion, 3 cloves garlic, 2 cups butternut squash puree (or 1 can, 15 oz), 5 cups chicken broth, 1/2 tsp nutmeg, 6 fresh sage leaves (chopped), 8 lasagna noodles (broken), 3 cups chopped kale, 1/2 cup heavy cream, 1 cup ricotta, 1/2 cup Parmesan.

How to make it: 1. Brown the sausage with the onion and garlic. 2. Stir in the squash, broth, nutmeg and sage. 3. Simmer 10 minutes. 4. Add the noodles and cook until tender. 5. Stir in the kale and cream and cook 3 minutes. 6. Top with ricotta and Parmesan.

The Cheese Dollop Guide, Plus a High Protein Trick

The cheese on top is what makes lasagna soup taste like lasagna. The classic dollop is ricotta mixed with mozzarella, Parmesan, a pinch of salt and some parsley. For more protein, blend cottage cheese until smooth and use it instead of ricotta. Half a cup of cottage cheese has about 12 grams of protein, according to USDA data. Spoon it on right before serving so it stays creamy. Ricotta or cottage cheese?

You will need: Classic: 1 cup ricotta, 1/2 cup shredded mozzarella, 1/4 cup Parmesan, 1 tbsp chopped parsley, salt and pepper. High protein: 1 cup cottage cheese blended smooth, 1/4 cup Parmesan, 1/2 tsp garlic powder.

How to make it: 1. Stir the ricotta, mozzarella, Parmesan and parsley in a small bowl. 2. Season with salt and pepper. 3. For the high protein version, blend the cottage cheese until smooth. 4. Stir in the Parmesan and garlic powder. 5. Keep both cold until serving. 6. Add a big spoonful to each hot bowl and let it melt in.

Garlic Bread Croutons and Freezer Tips for Lasagna Soup

No lasagna soup night is complete without garlic bread. Cut day-old bread into cubes, toss with garlic butter and bake on a sheet pan until crunchy, then float them on top. To freeze the soup, cool it and freeze it without the noodles for up to 3 months, then cook fresh noodles when you reheat. The trend has pulled more than 180 million TikTok views, according to a Buzzabout trend report. For more cozy bowls, try our high protein soups that eat like a full dinner. Which lasagna soup will you make first?

You will need: 4 cups day-old bread cubes (Italian or French bread), 4 tbsp melted butter, 2 cloves garlic (minced), 1/4 cup Parmesan, 1 tsp dried parsley, freezer containers.

How to make it: 1. Heat the oven to 375 F. 2. Toss the bread with the butter, garlic, Parmesan and parsley. 3. Spread on a sheet pan in one layer. 4. Bake 12 to 15 minutes, stirring once, until golden. 5. To freeze, cool the soup without noodles, pack in containers and freeze up to 3 months. 6. Thaw overnight, reheat and add freshly cooked noodles.