One Pot Lasagna Soup
A warm, cheesy, and protein-rich soup that captures all the flavors of traditional lasagna in a single pot. Perfect for quick weeknight dinners, family meals, or meal prep, this soup is hearty, satisfying, and easy to make with minimal cleanup.
Equipment
- 1 large Dutch oven or deep soup pot
Ingredients
- ½ lb lean ground beef
- ½ lb Italian sausage
- 1 tsp olive oil
- ½ cup yellow onion chopped
- 3 garlic cloves minced
- 3 tbsp tomato paste
- 1 24 oz jar red pasta sauce or marinara
- ¼ tsp red pepper flakes
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ½ tsp dried oregano crushed
- ½ tsp dried thyme
- 7 cups beef or chicken broth
- 9 –10 uncooked lasagna noodles broken into pieces
- 3 cups fresh baby spinach
- ½ cup shredded Parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Prepare the Lasagna Noodles: Start by breaking your uncooked lasagna noodles into smaller, manageable pieces—about 4ths each. This will allow the noodles to cook evenly in the soup and mimic the layered texture of traditional lasagna without needing an oven. Set the pieces aside in a bowl while you move on to the next steps.
- Brown the Meats: In a large Dutch oven or deep soup pot, place the ground beef and Italian sausage together. Turn the stove to medium-high heat and begin browning the meat. Stir frequently, breaking up the meat as it cooks. This process should take approximately 8–10 minutes. Once the meat is fully browned, carefully remove excess grease by either using a paper towel in the pot or draining it into a safe container. Set the browned meat aside in a separate bowl.
- Sauté the Onions: Using the same pot, add the chopped yellow onions. If the pot is dry, drizzle in 1 teaspoon of olive oil. Sauté the onions for about 5 minutes, stirring occasionally, until they become soft, translucent, and fragrant. The onions form the flavor base for your soup, so take your time to allow them to lightly caramelize.
- Add the Garlic: Once the onions are soft, add the minced garlic. Stir for about 1 minute to release its aroma, taking care not to let it burn. Garlic adds a subtle depth of flavor that complements the tomato and herbs in the soup.
- Incorporate the Tomato Paste: Next, add 3 tablespoons of tomato paste directly to the pot.Allow the paste to cook for 1–2 minutes on the heat before stirring it in. This step intensifies the tomato flavor and reduces any raw, acidic taste.
- Season the Soup: Add all dry seasonings: red pepper flakes, salt, black pepper, garlic powder, crushed oregano, and dried thyme. Stir them into the onion-garlic-tomato mixture, allowing the herbs to bloom and release their flavors. This step ensures every spoonful is well-seasoned.
- Add Liquids and Meat: Pour in the jar of red pasta sauce or marinara, followed by 7 cups of beef or chicken broth. Stir to combine thoroughly. Then, return the browned meat to the pot, folding it into the liquid so that the flavors meld together. Bring the soup to a gentle simmer over medium heat.
- Cook the Lasagna Noodles: Add the broken lasagna noodle pieces to the simmering soup. Stir occasionally to prevent sticking, and let them cook uncovered for about 20 minutes, or until the noodles reach your desired tenderness. Keep the heat at a low simmer to avoid overcooking or making the noodles mushy.
- Incorporate the Spinach: Once the noodles are tender, stir in the fresh baby spinach. Allow the spinach to wilt naturally from the heat of the soup, which should take about 2–3 minutes. This adds a fresh, vibrant touch and boosts the fiber and nutrient content of the dish.
- Add the Parmesan Cheese: Sprinkle in the shredded Parmesan cheese while the soup is still hot, stirring gently to create a creamy consistency. The cheese will melt into the soup, enhancing the savory, rich flavor.
- Prepare the Ricotta-Mozzarella Topping: In a small bowl, combine 1 cup of fresh ricotta with 1 cup of shredded mozzarella. Stir until smooth. This mixture will serve as a luscious, cheesy topping for each serving, mimicking the classic lasagna layers.
- Serve the Soup: Ladle the hot soup into individual bowls, making sure each portion has a balanced mix of noodles, meat, and broth. Dollop a generous spoonful of the ricotta-mozzarella mixture on top of each serving. The warmth of the soup will slightly melt the topping, creating a creamy, cheesy finish.
- Optional Adjustments and Serving Tips: If you prefer a more soupy consistency, add extra broth to the pot before serving. Taste the soup and adjust salt, pepper, or red pepper flakes as needed. Serve immediately for the best texture, or allow it to cool slightly and store in the fridge for up to 5 days. For freezing, omit the cheese topping and add it fresh when reheating.
Notes
- Protein Options: Swap ground beef or sausage with ground chicken or turkey for a lighter, leaner alternative.
- Vegetarian Version: Omit all meat and add more vegetables such as zucchini, mushrooms, or yellow squash for a hearty, plant-forward version.
- Cheese Tips: For a creamier topping, mix ricotta and mozzarella just before serving to keep textures fresh.
- Broth Adjustment: If you prefer a thinner soup, add extra broth while simmering.
- Meal Prep Friendly: This soup stores well in the fridge for up to 5 days and can be frozen for 2–3 months without cheese.
