One Pot Lasagna Soup Recipe

Introduction

One Pot Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, hearty soup. It’s an easy, satisfying meal perfect for chilly evenings when you want rich taste without the fuss.

Ingredients

• ½ lb lean ground beef
• ½ lb Italian ground sausage
• 1 tsp olive oil
• ½ cup yellow onion, chopped
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 1 24 oz jar red pasta sauce or marinara
• ¼ tsp red pepper flakes
• ¼ tsp salt (more to taste as needed)
• ¼ tsp black ground pepper
• ¼ tsp garlic powder
• ½ tsp crushed, dried oregano
• ½ tsp dried thyme
• 7 cups beef or chicken broth
• 9-10 uncooked lasagna noodles, broken into pieces
• 3 cups fresh baby spinach
• ½ cup shredded parmesan
• 1 cup fresh ricotta
• 1 cup shredded mozzarella

Instructions

1. Step 1: Break the lasagna noodles into fourths and set aside. In a large Dutch oven or deep pot, brown the ground beef and Italian sausage together over medium-high heat, stirring often for about 8-10 minutes. Drain or soak up excess grease, then transfer the browned meat to a bowl.
2. Step 2: Add the chopped onions directly to the pot. Use olive oil if needed or cook them in leftover grease. Sauté onions for about 5 minutes, then add minced garlic and stir for another minute.
3. Step 3: Stir in the tomato paste and let it cook in the heated pot for a minute before mixing it in—this enhances the flavor.
4. Step 4: Add red pepper flakes, salt, black pepper, garlic powder, oregano, thyme, pasta sauce, broth, and the browned meat. Bring everything to a low simmer.
5. Step 5: Add the broken lasagna noodles, cover, and simmer gently for about 20 minutes or until the noodles are cooked to your liking. Add the fresh spinach last and let it wilt into the soup.
6. Step 6: Stir shredded parmesan into the soup. In a small bowl, mix ricotta and shredded mozzarella together.
7. Step 7: Serve the soup hot, topping each bowl with a dollop of the ricotta and mozzarella mixture. Enjoy your comforting one pot lasagna soup!

Tips & Variations

• For a vegetarian version, substitute the meats with sautéed mushrooms and add a splash of soy sauce for umami.
• Use gluten-free lasagna noodles to accommodate dietary needs.
• Add fresh basil or parsley as a garnish for vibrant flavor and color.
• If you prefer a thicker soup, reduce the broth by a cup or two, or cook uncovered for a few minutes at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much. The noodles will continue to soak up liquid, so avoid storing for too long for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or leftover meat in this soup?

Yes, you can add pre-cooked ground beef or sausage to save time. Add it along with the broth and sauce to heat through.

What can I substitute for ricotta if I don’t have any?

Cottage cheese or mascarpone can be used as alternatives to ricotta. You can also omit it and just use extra mozzarella for topping.

One Pot Lasagna Soup Recipe

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★★★★★

4.7 from 111 reviews

This One Pot Lasagna Soup offers all the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Ground beef and Italian sausage are simmered with savory tomato sauce, herbs, and broken lasagna noodles in a rich broth, then finished with fresh spinach and a creamy ricotta-mozzarella topping. Perfect for a cozy weeknight dinner, this soup combines simplicity and depth of flavor in a single pot with minimal cleanup.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

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Meat and Base

• ½ lb lean ground beef
• ½ lb Italian ground sausage
• 1 tsp olive oil

Vegetables and Aromatics

• ½ cup yellow onion, chopped
• 3 garlic cloves, minced
• 3 tbsp tomato paste

Liquids and Sauces

• 1 (24 oz) jar red pasta sauce or marinara
• 7 cups beef or chicken broth

Seasonings

• ¼ tsp red pepper flakes
• ¼ tsp salt (more to taste)
• ¼ tsp black ground pepper
• ¼ tsp garlic powder
• ½ tsp crushed dried oregano
• ½ tsp dried thyme

Pasta and Vegetables

• 9–10 uncooked lasagna noodles, broken into pieces
• 3 cups fresh baby spinach

Cheeses

• ½ cup shredded Parmesan
• 1 cup fresh ricotta
• 1 cup shredded mozzarella

Instructions

1. Prepare the noodles and brown the meat: Break the lasagna noodles into quarters and set aside. In a large Dutch oven or deep pot, brown the ground beef and Italian sausage together over medium-high heat, stirring frequently for about 8-10 minutes. Once the meat is fully cooked, remove excess grease using a paper towel or drain it carefully. Transfer the browned meat to a bowl and set aside.
2. Sauté onions and garlic: Add the chopped onions directly to the pot. Use olive oil if needed, or sauté in the remaining grease from the meat. Cook the onions over medium heat for approximately 5 minutes until soft. Add the minced garlic and stir to combine.
3. Add tomato paste: Stir in the tomato paste and let it cook in the heated pot for about one minute without stirring to intensify the flavor. Then mix it thoroughly with the onions and garlic.
4. Add seasonings and liquids: Pour in the red pasta sauce or marinara, broth, and add all seasonings: red pepper flakes, salt, black pepper, garlic powder, crushed oregano, and dried thyme. Return the browned meat to the pot and stir everything together.
5. Simmer with noodles: Add the broken lasagna noodles to the mixture. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for about 20 minutes, or until the noodles are tender to your liking. Stir occasionally to prevent sticking.
6. Add spinach and finish soup: Stir in the fresh baby spinach and allow it to wilt in the hot soup. If you prefer a thinner, soupier consistency, add additional broth as desired.
7. Add Parmesan and prepare cheese topping: Stir the shredded Parmesan cheese directly into the soup for added flavor. In a small bowl, combine the fresh ricotta and shredded mozzarella cheese.
8. Serve: Ladle the hot soup into bowls and garnish each serving with a generous dollop of the ricotta-mozzarella mixture. Enjoy your comforting one pot lasagna soup!

Notes

• Use lean ground beef or turkey to reduce fat content if preferred.
• Adjust salt according to taste, especially if using salted broth.
• For a spicier soup, increase the red pepper flakes.
• You can substitute fresh spinach with frozen spinach (drained) if needed.
• This soup stores well in the refrigerator for up to 3 days and reheats nicely.
• To make it vegetarian, omit the meat and use vegetable broth.

Keywords: lasagna soup, one pot meal, Italian soup, comfort food, easy dinner, ground beef soup, tomato soup, creamy soup