Description
This One Pot Lasagna Soup is a comforting, hearty dish combining all the flavors of traditional lasagna in a warm, easy-to-make soup. Ground beef and Italian sausage are browned and simmered with tomatoes, herbs, and broken lasagna noodles, then finished with spinach and a rich blend of ricotta, mozzarella, and Parmesan cheeses. Perfect for a cozy meal that’s simple to prepare and clean up.
Ingredients
Scale
Meat and Oil
- 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
Pasta and Cheese
- 9-10 uncooked lasagna noodles, broken into pieces
- ½ cup shredded Parmesan cheese
- 1 cup fresh ricotta cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prepare pasta: Break the lasagna noodles into fourths and set aside for later use.
- Brown meat: In a large dutch oven or deep pot over medium-high heat, brown the ground beef and Italian sausage together, stirring often, for about 8-10 minutes. Drain or soak up excess grease, then remove the meat and set aside in a bowl.
- Sauté aromatics: Add chopped onions to the pot, using olive oil if needed or browning them in the leftover grease. Cook onions for about 5 minutes, then add minced garlic and stir until fragrant.
- Add tomato paste: Stir in tomato paste and let it cook on the heated pot for about a minute before mixing it thoroughly. This step enhances the flavor of the soup base.
- Add liquids and seasonings: Pour in the red pasta sauce (or marinara), broth, and return the browned meat to the pot. Stir in red pepper flakes, salt, black pepper, garlic powder, crushed oregano, and dried thyme. Bring everything to a low simmer.
- Cook noodles: Add broken lasagna noodles into the pot. Cover and reduce the heat to maintain a gentle simmer. Cook for about 20 minutes or until noodles are tender to your liking.
- Add spinach: Stir in fresh baby spinach and let it wilt into the soup. If you prefer a thinner consistency, add more broth accordingly.
- Add Parmesan cheese: Stir half a cup of shredded Parmesan into the hot soup to add depth and richness.
- Prepare cheese topping: In a small bowl, mix together fresh ricotta and shredded mozzarella cheese.
- Serve: Ladle soup into bowls and top each serving with a generous dollop of the ricotta-mozzarella mixture. Enjoy warm.
Notes
- Use ground chicken or turkey as a healthier alternative to beef and sausage, or use all ground beef if preferred.
- Freeze the soup without cheese in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop for best flavor.
- For a vegetarian version, skip the sausage and ground beef and add more vegetables such as zucchini, mushrooms, and yellow squash when cooking the onions and garlic.
- This soup is great for meal prep and will stay fresh in the refrigerator for up to 5 days. Freeze cooled soup in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg
