One Pot Lasagna Soup Recipe

If you’re anything like me, you know the magic of comfort food that feels indulgent but is actually pretty simple to make. That’s exactly why I adore this One Pot Lasagna Soup Recipe. It’s like lasagna and soup had a delicious baby that warms your soul and fills your belly without all the fuss of layering and baking. Trust me, once you try this, it’s going to become your go-to for weeknight dinners or anytime you crave cozy Italian flavors with minimal cleanup.

this Recipe

Ingredients You’ll Need

The magic of the One Pot Lasagna Soup Recipe starts with simple, familiar ingredients that blend beautifully to create a savory and satisfying meal. When you pick your ingredients thoughtfully, it makes a big difference—seasoned sausage, fresh spinach, and hearty broth come together perfectly.

• Ground beef: I prefer lean for less grease, but you can switch it up with turkey or chicken for a lighter version.
• Italian ground sausage: Adds a wonderful layer of spice and richness.
• Olive oil: Just a splash to sauté the onions smoothly.
• Yellow onion: Gives a subtle sweetness that balances the sauce’s acidity.
• Garlic cloves: Minced fresh for the best aroma and flavor punch.
• Tomato paste: A small step that amplifies the depth of tomato flavor—don’t skip!
• Red pasta sauce or marinara: Choose a quality jar for convenience and taste.
• Red pepper flakes: Just a pinch to give a slight kick without overpowering.
• Salt and black pepper: Basics for seasoning, adjusted to your preference.
• Garlic powder, oregano, thyme: These herbs and spices create that trademark Italian flavor we crave.
• Beef or chicken broth: Use low-sodium if possible to better control the saltiness.
• Uncooked lasagna noodles: Broken into pieces—this makes it easier to eat and absorb the flavors.
• Fresh baby spinach: Added at the end so it wilts gently without losing its bright color or nutrients.
• Shredded parmesan: For that sharp, salty finish in the soup.
• Fresh ricotta and shredded mozzarella: Combined and dolloped on top for creamy, melty richness that’s every bit as satisfying as the real thing.

Variations

I love how versatile this One Pot Lasagna Soup Recipe is. You can easily tweak it to suit your mood, dietary needs, or whatever you have lurking in the fridge. Feel free to get creative here—I promise it’ll still be delicious.

• Vegetarian Version: I switch out meat for extra veggies like zucchini and mushrooms; it’s so hearty and satisfying without the sausage and beef.
• Spicy Kick: When I’m craving a little heat, I add more red pepper flakes or even a dash of hot sauce—adds fantastic depth!
• Meat Swap: Ground turkey or chicken works great if you want a lighter protein; I’ve had success with all ground beef too for a bold flavor.
• Cheese Twist: Try swapping ricotta with goat cheese for a tangy, creamy spin my friends have enjoyed.

How to Make One Pot Lasagna Soup Recipe

Step 1: Brown the Meat to Build Flavor

Start by breaking the lasagna noodles into quarters so they cook quickly and are easy to spoon. In a large, deep pot or dutch oven, heat over medium-high and brown the ground beef and Italian sausage together, stirring frequently for about 8 to 10 minutes. This step is crucial—you’ll get that perfect caramelized flavor. Don’t forget to drain or soak up the grease with a paper towel; too much fat can make the soup greasy instead of comforting.

Step 2: Sauté Onions and Garlic

In the same pot, add the chopped onion. Use a little olive oil if the pan looks dry, or simply let the onions brown in the remaining fat from the meat. Cook for about 5 minutes until soft and translucent, then add the minced garlic and stir for just a minute—you want that garlic fragrance to take over but not burn.

Step 3: Add Tomato Paste and Seasonings

Next, stir in the tomato paste directly into the hot pot and let it cook for a full minute before mixing; this little trick really blossoms the tomato flavor. Then, pour in your jar of marinara or pasta sauce, followed by your dried herbs, red pepper flakes, salt, pepper, and broth. Return the browned meat to the pot, stir everything together, and bring it all to a gentle simmer.

Step 4: Simmer Noodles and Wilt Spinach

Add the broken noodles, cover the pot, and reduce the heat to maintain a low simmer. It usually takes about 20 minutes for the noodles to be tender, but keep an eye on them—you want that perfect al dente texture without mushy noods! Just before serving, stir in fresh baby spinach and let it wilt for a couple of minutes. If you like your soup more brothy, this is when you can add a bit more broth.

Step 5: Finish with Cheese and Serve

Stir shredded parmesan directly into the soup—it melts in beautifully. Meanwhile, mix ricotta and shredded mozzarella in a small bowl. When you ladle the soup into bowls, dollop that creamy cheese mixture on top and let it slowly melt. Nothing beats the contrast of hot, savory soup with that soft, cheesy goodness. Enjoy every bite!

How to Serve One Pot Lasagna Soup Recipe

Garnishes

I usually serve this soup with an extra sprinkle of freshly grated parmesan and a few torn fresh basil leaves—it adds a bright, fresh finish that balances the rich, gooey cheese. If I have them, a drizzle of good-quality olive oil right before serving takes things up another notch.

Side Dishes

A classic Caesar salad or a crisp green salad pairs perfectly, cutting through the richness. And if you want to double down on carbs, some garlic bread or toasted ciabatta alongside is always devoured quickly in my house.

Creative Ways to Present

For dinner parties, I love serving the soup in cute mini crocks or ramekins, topped with the ricotta-mozzarella dollop and a sprig of thyme. It looks festive but stays casual, which lets everyone relax and enjoy.

Make Ahead and Storage

Storing Leftovers

I store leftover One Pot Lasagna Soup in airtight containers in the fridge, and it holds up well for about 4-5 days. If you find the noodles soak up too much liquid, just stir in a splash of broth or water when reheating to loosen it back up.

Freezing

I’ve frozen this soup successfully—just make sure to freeze it without the ricotta-mozzarella dollops. Place the cooled soup in freezer-safe containers or bags, and it freezes beautifully for up to 3 months. Thaw it overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I warm the soup slowly over low heat on the stovetop, stirring occasionally until heated through. Add fresh cheese dollops after reheating, so it stays creamy and melty rather than clumpy.

FAQs

Final Thoughts

This One Pot Lasagna Soup Recipe holds such a warm spot in my heart because it brings all the flavor and comfort of a classic lasagna dinner without the fuss and the pile of dishes. It’s perfect for busy weeknights or when you want to cozy up with something filling and familiar. I can’t recommend it enough—give it a shot and I promise it’ll quickly become a favorite in your kitchen, just like it did in mine.

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