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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/one-pot-lasagna-soup-recipe/