Dinner

One Pot Lasagna Soup Recipe

Name: One Pot Lasagna Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
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; 3 cup fresh baby spinach; 1 24 oz jar red pasta sauce or marinara; 7 cup beef or chicken broth; 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; 9-10 uncooked lasagna noodles, broken into pieces; ½ cup shredded parmesan; 1 cup fresh ricotta; 1 cup shredded mozzarella

ByJulian Dempsey October 23, 2025October 23, 2025

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Introduction

One Pot Lasagna Soup offers all the comforting flavors of traditional lasagna in a warm, hearty soup. This recipe is perfect for a cozy meal that’s easy to make and clean up. Packed with meat, cheese, and tender noodles, it will quickly become a family favorite.

A white bowl filled with a layered lasagna soup consisting of large, flat lasagna pasta pieces in a rich red tomato sauce mixed with crumbled browned ground meat and wilted dark green spinach leaves; the center holds a generous dollop of creamy white ricotta cheese, sprinkled lightly with grated cheese; the bowl sits on a white marbled surface with a green textured cloth nearby, fresh spinach leaves scattered around, and a two-toned spoon with a gold head and black handle resting to the side; in the background, another white bowl of the same soup and a small white bowl of ricotta are partially visible. photo taken with an iphone --ar 4:5 --v 7

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 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 the grease with a paper towel, then transfer the browned meat to a bowl and set aside. Add the chopped onions to the pot; add olive oil if needed or brown them in the remaining grease.
Step 2: Sauté the onions for about 5 minutes until softened. Add the minced garlic and stir for another minute. Stir in the tomato paste and let it cook directly on the heated pot for about one minute to develop deeper flavor before mixing it in.
Step 3: Add the red pepper flakes, salt, black pepper, garlic powder, oregano, thyme, jarred pasta sauce, broth, and the browned meat back into the pot. Stir well and bring to a low simmer. Add the broken lasagna noodles, cover the pot, and reduce the heat to maintain a gentle simmer. Cook for about 20 minutes or until noodles are tender. Stir in the fresh baby spinach last and let it wilt. If you prefer thinner soup, add extra broth as desired.
Step 4: Stir in the shredded Parmesan cheese. In a separate small bowl, combine the ricotta and shredded mozzarella. Serve the soup hot with a dollop of the ricotta-mozzarella mixture on top of each bowl. Enjoy!

Tips & Variations

For a vegetarian version, swap the meat for sautéed mushrooms and use vegetable broth.
Using fresh pasta noodles will reduce cooking time and add extra tenderness.
Add crushed red pepper to taste if you like a spicier soup.
Stir in fresh basil or parsley just before serving for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to prevent the cheese from separating. The pasta will absorb liquid over time; add extra broth or water when reheating to loosen the soup to your desired consistency.

How to Serve

A close-up view of a bowl of lasagna soup with three main layers: the bottom layer shows wide, yellow lasagna noodles with ruffled edges submerged in a rich, reddish-orange tomato broth; the middle layer consists of cooked ground beef crumbles scattered evenly across the soup; the top layer has creamy white melted cheese dollops and dark green spinach leaves resting on the meat and noodles. The bowl is white with a speckled brown rim set on a white marbled surface, and a small part of a white bowl with a creamy sauce appears in the top right background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of sausage?

Yes, you can use sweet or spicy Italian sausage depending on your flavor preference. Ground pork sausage will also work well.

Is it possible to freeze this soup?

While you can freeze the soup, the noodles may become mushy when thawed. If planning to freeze, consider cooking the noodles separately and adding them when reheating.

Julian Dempsey