One Pot Lasagna Soup Recipe
Introduction
This One Pot Lasagna Soup is a hearty, comforting dish that captures all the flavors of traditional lasagna without the fuss of layering. It’s perfect for busy weeknights when you want something warm and satisfying with minimal cleanup.
Ingredients
- ½ lb lean ground beef (*see notes)
- 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
- Step 1: Break the lasagna noodles into quarters and set aside. In a large Dutch oven or deep pot, brown the ground beef and Italian sausage over medium-high heat, stirring often, about 8–10 minutes. Drain or soak up the excess grease with a paper towel. Transfer the browned meat to a bowl and set aside.
- Step 2: Add the chopped onions to the pot. If needed, add the olive oil or use the leftover grease to sauté the onions for about 5 minutes until softened. Stir in the minced garlic and cook for another minute. Then add the tomato paste, cooking it directly on the heat for a minute before stirring it in to enhance its flavor.
- Step 3: Pour in the red pasta sauce or marinara, broth, browned meat, and all the seasonings: red pepper flakes, salt, pepper, garlic powder, oregano, and thyme. Bring everything to a low simmer. Add the broken lasagna noodles, cover the pot, and let simmer gently for about 20 minutes or until the noodles are tender to your liking. Stir in the fresh spinach and cook until wilted. If you prefer a thinner soup, add a bit more broth.
- Step 4: Stir the shredded Parmesan cheese into the soup. In a small bowl, combine the fresh ricotta and shredded mozzarella. Serve the soup hot with a generous dollop of the ricotta-mozzarella mixture on top of each bowl. Enjoy!
Tips & Variations
- For a vegetarian version, substitute the meat with chopped mushrooms or cooked lentils and use vegetable broth.
- Use spicy Italian sausage if you like a little heat in your soup.
- Fresh herbs like basil or parsley can be added at the end for a bright, fresh flavor.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much upon standing, add a splash of broth or water when reheating to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried herbs instead of fresh?
Yes, dried herbs work well in this recipe and can be added with the seasonings early in the cooking process. If using fresh herbs, add them near the end to preserve their flavor.
What can I substitute for lasagna noodles?
If you don’t have lasagna noodles, you can use broken pieces of other pasta like rigatoni or penne. Just adjust the cooking time based on the pasta type to ensure it’s tender.
PrintOne Pot Lasagna Soup Recipe
A hearty and comforting One Pot Lasagna Soup that combines all the flavors of traditional lasagna in a warm, easy-to-make soup. This recipe features ground beef and Italian sausage simmered with tomato sauce, herbs, broken lasagna noodles, and fresh spinach, topped with a creamy ricotta and mozzarella mixture and a sprinkle of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat
- ½ lb lean ground beef
- ½ lb Italian ground sausage
Sauté Base
- 1 tsp olive oil
- 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 as needed)
- ¼ tsp black ground pepper
- ¼ tsp garlic powder
- ½ tsp crushed, dried oregano
- ½ tsp dried thyme
Pasta and Greens
- 9–10 uncooked lasagna noodles, broken into pieces
- 3 cups fresh baby spinach
Cheese
- ½ cup shredded Parmesan cheese
- 1 cup fresh ricotta cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep 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 often for about 8-10 minutes. Drain excess grease by soaking with a paper towel or pouring it out. Remove the browned meat and set aside in a bowl.
- Sauté Onions and Garlic: Add the chopped onions directly to the pot. Use the reserved grease or add 1 teaspoon of olive oil if needed. Sauté the onions for about 5 minutes until softened. Add the minced garlic, stirring to combine.
- Add Tomato Paste: Stir in the tomato paste and let it cook on the heated pot for about a minute before mixing thoroughly. This step enhances the depth of flavor in the soup.
- Combine Seasonings and Sauces: Add the red pepper flakes, salt, black pepper, garlic powder, crushed oregano, dried thyme, red pasta sauce or marinara, beef or chicken broth, and the browned meat back into the pot. Stir well to combine.
- Simmer with Noodles: Add the broken lasagna noodles to the pot. Cover and reduce the heat to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the noodles are tender and cooked to your preference.
- Add Spinach and Final Touches: Stir in the fresh baby spinach and allow it to wilt in the hot soup. If the soup seems too thick, add additional broth to reach your desired consistency.
- Finish with Cheese: Stir the shredded Parmesan cheese directly into the soup. In a separate bowl, mix the ricotta and shredded mozzarella cheese together.
- Serve: Ladle the soup into bowls and top each serving with a dollop of the ricotta-mozzarella cheese mixture. Enjoy while warm.
Notes
- Use lean ground beef to reduce excess grease, but some fat is helpful for flavor.
- Italian sausage can be spicy or sweet; choose based on your flavor preference.
- If you prefer a thicker soup, reduce the amount of broth or add more noodles.
- Fresh spinach can be substituted with kale or other leafy greens if desired.
- Leftovers can be refrigerated for up to 3 days and reheat well.
Keywords: One Pot Lasagna Soup, lasagna soup, Italian soup, ground beef soup, easy dinner soup, comfort food soup
