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One Pot Lasagna Soup Recipe

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★★★★★

4.9 from 128 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish with Cheese: Stir the shredded Parmesan cheese directly into the soup. In a separate bowl, mix the ricotta and shredded mozzarella cheese together.
  8. 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

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