Description
This hearty One Pot Lasagna Soup combines the classic flavors of lasagna into a comforting, easy-to-make soup. Featuring ground beef and Italian sausage, tender broken lasagna noodles, fresh spinach, and a creamy ricotta-mozzarella topping, it’s a perfect one-pot meal that’s quick to prepare and packed with flavor.
Ingredients
Scale
Meats and Oils
- 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
- 3 cup fresh baby spinach
Liquids and Sauces
- 1 24 oz jar red pasta sauce or marinara
- 7 cup 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
Carbohydrates and Cheese
- 9–10 uncooked lasagna noodles, broken into pieces
- ½ cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Prepare the noodles and brown the meat: Break the lasagna noodles into fourths and set aside. In a large Dutch oven or deep pot, brown the lean ground beef and Italian sausage together over medium-high heat, stirring often, for about 8-10 minutes until fully cooked. Drain or soak up the excess grease with a paper towel. Set the browned meat aside in a bowl.
- Sauté onions and garlic: Add the chopped onions directly to the pot. Use the olive oil if necessary, or brown the onions in the remaining grease. Cook the onions for about 5 minutes until softened. Then add the minced garlic and stir to combine.
- Add tomato paste and develop flavor: Stir in the tomato paste and let it cook directly on the heated pot surface for about one minute before mixing thoroughly. This enhances its flavor.
- Add seasonings, sauce, broth, and meat; simmer: Pour in the red pasta sauce or marinara along with the beef or chicken broth. Add red pepper flakes, salt, black pepper, garlic powder, oregano, thyme, and the browned meat back into the pot. Stir to combine and bring everything to a low simmer.
- Cook noodles and add spinach: Add the broken lasagna noodles to the simmering soup. Cover the pot and let it cook at a rough simmer for about 20 minutes or until the noodles are tender to your liking. Add the fresh baby spinach last, stirring it in to let it wilt.
- Finish with cheese and serve: Stir the shredded parmesan cheese into the soup. In a small bowl, mix together the fresh ricotta and shredded mozzarella. Serve the soup hot, adding dollops of the ricotta-mozzarella mixture to each bowl. Enjoy your comforting One Pot Lasagna Soup!
Notes
- You can substitute turkey or chicken sausage for a leaner option.
- If you prefer a spicier soup, increase the red pepper flakes to taste.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Adjust salt as needed, especially if your broth or pasta sauce is already salted.
- For a creamier soup, stir some of the ricotta and mozzarella directly into the soup before serving.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: One Pot Lasagna Soup, lasagna soup, easy lasagna recipe, Italian soup, comfort food, one pot meal
