One Pot Lasagna Soup
A warm and hearty meal that combines the flavors of traditional lasagna into a comforting soup, perfect for busy nights.
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.
Notes
Serve with crusty bread or a light salad for a complete meal. For extra creaminess, add more ricotta or mozzarella.