why make this recipe
One Pot Lasagna Soup is a warm and hearty meal that combines all the delicious flavors of traditional lasagna into a comforting soup. It’s perfect for busy nights when you want something easy yet satisfying. The best part? You make it all in one pot, saving you time on cooking and cleaning. Plus, this recipe is flexible; you can adjust ingredients based on what you have at home.
how to make One Pot Lasagna Soup
Ingredients:
- 1/2 lb lean ground beef
- 1/2 lb Italian ground sausage
- 1 tsp olive oil
- 1/2 cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 1 (24 oz) jar red pasta sauce or marinara
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black ground pepper
- 1/4 tsp garlic powder
- 1/2 tsp crushed dried oregano
- 1/2 tsp dried thyme
- 7 cups beef or chicken broth
- 9-10 uncooked lasagna noodles, broken into pieces
- 3 cups fresh baby spinach
- 1/2 cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Directions:
- Break the lasagna noodles into fourths and set them aside.
- In a large Dutch oven or deep pot, brown the ground beef and Italian sausage over medium-high heat for about 8-10 minutes, stirring often.
- Soak up the grease with a paper towel in the pot, or drain the grease carefully.
- Once the meat is browned, set it aside in a bowl.
- Add the chopped onions to the pot (you can use olive oil if needed) and sauté for about 5 minutes.
- Add the minced garlic to the onions and stir.
- Mix in the tomato paste and cook for one minute.
- Add the red pasta sauce or marinara, broth, and seasonings to the pot, and bring everything to a low simmer.
- Stir in the broken lasagna noodles, cover, and let it simmer for about 20 minutes or until the noodles are tender.
- Add the fresh spinach and let it wilt in the soup.
- If you prefer a soupier texture, add more broth; otherwise, leave it as is.
- Stir in the shredded parmesan.
- In a small bowl, mix the ricotta cheese with the shredded mozzarella.
- Serve the soup hot, topped with a dollop of the ricotta mozzarella mixture. Enjoy!
how to serve One Pot Lasagna Soup
Serve One Pot Lasagna Soup hot in bowls. You can add extra cheese on top if you like, along with some fresh herbs for an added touch. Pair it with crusty bread or a light salad for a complete meal.
how to store One Pot Lasagna Soup
If you have leftovers, let the soup cool completely and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage. Just make sure to thaw it in the fridge before reheating.
tips to make One Pot Lasagna Soup
- Use a mix of meats for extra flavor, or go for all beef or all sausage.
- Customize the soup with your favorite vegetables.
- Don’t skip the seasoning; they are key to a tasty soup.
- If you want a creamier soup, add more ricotta or mozzarella.
- Keep an eye on the noodles as they cook; you want them tender but not mushy.
variation
You can make this soup vegetarian by using plant-based sausage and omitting the meats. You can also replace the beef broth with vegetable broth for a lighter option.
FAQs
Can I use leftovers or different types of pasta?
Yes! You can use leftover meats or different types of pasta, but make sure to adjust the cooking time based on the pasta you use.
How can I make it spicier?
If you like more heat, you can increase the amount of red pepper flakes or add some hot sauce to the soup.
Can I prepare this soup in advance?
Yes, you can make it a day ahead. Just store it in the fridge and reheat before serving. The flavors will even get better overnight!
One Pot Lasagna Soup
Ingredients
Meat Ingredients
- 1/2 lb lean ground beef You can use all beef or sausage for extra flavor.
- 1/2 lb Italian ground sausage Feel free to replace with plant-based sausage for a vegetarian option.
Vegetable Ingredients
- 1 tsp olive oil Use if needed for sautéing.
- 1/2 cup yellow onion, chopped Large onion works best.
- 3 cloves garlic, minced Fresh garlic adds more flavor.
- 3 cups fresh baby spinach Spinach can be replaced with kale or other greens.
Soup Base Ingredients
- 3 tbsp tomato paste Add depth of flavor.
- 1 jar red pasta sauce or marinara (24 oz) Choose your favorite brand.
- 7 cups beef or chicken broth Vegetable broth can be used for vegetarian option.
Seasoning Ingredients
- 1/4 tsp red pepper flakes Adjust to taste for more heat.
- 1/4 tsp salt Can adjust based on personal preference.
- 1/4 tsp black ground pepper
- 1/4 tsp garlic powder
- 1/2 tsp crushed dried oregano
- 1/2 tsp dried thyme
Pasta and Cheese
- 9-10 pieces uncooked lasagna noodles, broken Break noodles into fourths before use.
- 1/2 cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
Preparation
- Break the lasagna noodles into fourths and set them aside.
- In a large Dutch oven or deep pot, brown the ground beef and Italian sausage over medium-high heat for about 8-10 minutes, stirring often.
- Soak up the grease with a paper towel in the pot, or drain the grease carefully.
- Set the browned meat aside in a bowl.
- Add the chopped onions to the pot and sauté for about 5 minutes.
- Add the minced garlic to the onions and stir.
- Mix in the tomato paste and cook for one minute.
Cooking
- Add the red pasta sauce or marinara, broth, and seasonings to the pot, and bring everything to a low simmer.
- Stir in the broken lasagna noodles, cover, and let it simmer for about 20 minutes or until the noodles are tender.
- Add the fresh spinach and let it wilt in the soup.
- Stir in the shredded parmesan.
- In a small bowl, mix the ricotta cheese with the shredded mozzarella.
- Serve the soup hot, topped with a dollop of the ricotta mozzarella mixture.