Introduction

This One Pot Lasagna Soup combines all the comforting flavors of traditional lasagna in a warm, hearty soup. It’s an easy weeknight meal that’s full of cheesy goodness and perfectly cooked noodles, all in one pot for minimal cleanup.

The image shows a bowl of lasagna soup served in a white bowl placed on a white marbled surface. The soup has three visible layers: at the bottom, there are wide, wavy-edged pasta pieces with a pale yellow color; above that is a thick layer of rich brown meat sauce with small chunks of ground meat and bits of spinach leaves with dark green color; on top, scattered patches of melted white cheese add a creamy texture. To the side, there is a small bowl with grated white cheese and a few fresh spinach leaves placed on the surface. A woman's hand is seen holding a gold fork and a gold spoon near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lb lean ground beef
½ lb Italian ground 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 (more to taste as needed)
¼ tsp black ground pepper
¼ tsp garlic powder
½ tsp crushed, dried oregano
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

Step 1: Break the lasagna noodles into fourths and set aside. In a large Dutch oven or deep pot, brown the ground beef and Italian sausage together over medium-high heat, stirring often for about 8–10 minutes. Drain the grease or soak it up with a paper towel in the pot. Once browned, transfer the meat to a bowl and set aside.
Step 2: Add the chopped onions directly to the pot. Use olive oil if needed, or brown them in the remaining grease from the meat. Sauté the onions for about 5 minutes, then add the minced garlic and stir briefly. Next, add the tomato paste and cook it on the hot pot surface for one minute before stirring it in to develop better flavor.
Step 3: Add the red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme. Stir in the jar of red pasta sauce and the broth, then return the browned meat to the pot. Bring everything to a low simmer.
Step 4: Add the broken lasagna noodles, cover the pot, and reduce to a gentle simmer. Cook for about 20 minutes or until the noodles are tender to your liking. Add the fresh baby spinach last, stirring it in until it wilts. If you prefer a soupier texture, add more broth at this stage.
Step 5: Stir the shredded Parmesan cheese into the soup. In a small bowl, mix the ricotta and shredded mozzarella together. Serve the soup in bowls and dollop each serving with the ricotta-mozzarella mixture. Enjoy immediately.

Tips & Variations

Use turkey or chicken sausage for a lighter version without sacrificing flavor.
For a vegetarian option, replace meat with sautéed mushrooms and use vegetable broth.
Add fresh basil or parsley on top for an added burst of freshness.
If you like extra cheesy, stir some mozzarella directly into the soup before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened too much. The cheese dollop is best added fresh when serving.

How to Serve

A large white bowl filled with a thick, rich red tomato sauce containing chunks of ground meat and square pieces of curly-edged lasagna pasta floating on top, placed on a woven natural fiber mat over a white marbled surface. Below it, a smaller white bowl holds the same pasta and meat sauce, topped with a dollop of creamy white cheese and sprinkled with green herbs and grated cheese. A gold spoon lies on a light gray cloth next to the smaller bowl, with a few sprigs of fresh herbs nearby. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of broken pieces?

It’s best to break the noodles into smaller pieces for easier eating in soup form. Whole noodles may be too large and less practical for a soup texture.

Can I prepare this soup ahead of time?

Yes, you can make the soup a day ahead and refrigerate it. Reheat gently and add the ricotta and mozzarella mixture fresh before serving for the best texture and flavor.