There’s something about lasagna that just feels like home. Growing up, my mom’s lasagna was the meal we all looked forward to — layers of noodles, rich sauce, and melty cheese that filled the house with the best kind of warmth. Being on the road, I still crave those familiar flavors… but I’ve learned to recreate them in a way that fits perfectly into van life (or really, any cozy evening). That’s where this Lasagna Soup comes in.
It’s all the comfort of homemade lasagna, but in one pot — no boiling noodles, no layering, no oven, no fuss. Whether you’re simmering it over a campfire in your Dutch oven or cooking it up on your stove at home (or in the van), this recipe is simple, hearty, and guaranteed to warm you from the inside out.
I love how the soup captures all those nostalgic lasagna flavors — savory tomatoes, Italian sausage, ricotta cheese, and tender noodles — but with the ease of a weeknight meal. It’s perfect for chilly fall nights by the fire, after a long day of exploring, or when you’re just craving something that feels like a hug in a bowl.
So grab your Dutch oven, stoke the fire (or turn on your stove), and let’s make a pot of comfort that’ll take you straight back to mom’s kitchen — wherever you happen to call home.
Easy One-Pot Lasagna Soup
Serves: 2 (but you can easily double or triple the ingredients)
Time from start to table: 45 minutes
Ingredients for the Soup:
- 3 mild Italian sausage links (or you can use hot)
- 1/2 yellow onion, diced
- 2 cloves of garlic, minced
- 1 cup of good marinara (we prefer Rao’s)
- 2 cups of chicken broth
- 6 ozs of lasagna noodles, broken up
- 1 cup of kale, chopped
- Salt and pepper to taste
Ingredients for the Cheese Topping:
- 1/2 cup of ricotta
- 2 Tbsp grated parmesan cheese
- 2 Tbsp store-bought pesto
Directions:
- Heat your Dutch oven over the campfire or a large pot over medium-high heat.
- Remove the casings from the sausage and add to the pot. Crumble with a wooden spoon.
- Once the sausage is cooked, add the onion and garlic. Stir to combine and cook till softened.
- Add the marinara and chicken broth. Bring to a boil.
- Break the lasagna noodles into large chunks and add to the soup. Simmer for 10 minutes or until al dente.
- Add the kale and simmer for another 5 minutes until cooked down.
- Prepare the cheese mixture to go on top of the soup by mixing the ricotta, parmesan, and pesto in a small bowl.
- Serve the soup in bowls and top with a good dollop of the cheese mixture. Enjoy!
To see us make this over the campfire, view our YouTube adventure video here.
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