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Delicious One Pot Lasagna Soup in a bowl with cheese and herbs

One Pot Lasagna Soup

A comforting and easy-to-make soup that combines the flavors of traditional lasagna in a single pot. Perfect for busy weeknights, this dish features lean ground beef, Italian-style sausage, fresh spinach, and a blend of cheeses.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 lb lean ground beef (I prefer 90/10 for less splatter; see notes below)
  • 0.5 lb Italian ground sausage use chicken or turkey Italian sausage to keep this recipe pork-free
  • 1 tsp olive oil
  • 0.5 cup yellow onion, chopped (about 1 small onion)
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 jar red pasta sauce or marinara (24 oz)
  • 0.25 tsp red pepper flakes (optional — adds a gentle heat)
  • 0.25 tsp salt (start with less and add more to taste)
  • 0.25 tsp black ground pepper
  • 0.25 tsp garlic powder
  • 0.5 tsp crushed, dried oregano
  • 0.5 tsp dried thyme
  • 7 cups beef or chicken broth (use low-sodium if you plan to salt later)
  • 9-10 pieces uncooked lasagna noodles, broken into pieces (about 3–4 noodles per person, broken into 4ths)
  • 3 cups fresh baby spinach
  • 0.5 cup shredded Parmesan
  • 1 cup fresh ricotta
  • 1 cup shredded mozzarella
Optional Add-ons
  • 1 pinch red pepper flakes for extra heat
  • 1 handful fresh basil or chopped parsley for finishing
  • 1-2 tbsp heavy cream for extra silkiness
  • 1 cup grated pecorino romano instead of or in addition to Parmesan
  • 1 loaf crusty bread or garlic bread on the side for dipping

Method
 

Preparation
  1. Gather everything first: chop the onion, mince the garlic, and break the lasagna noodles into roughly 3–4 pieces each so they’re about bite-sized.
  2. Measure out the tomato paste, seasonings, and cheeses.
  3. Having the ricotta and mozzarella mixed in a small bowl ahead of time makes serving fast and pretty.
Cooking
  1. Heat a large Dutch oven or deep pot over medium-high heat. Add the olive oil and then the lean ground beef and Italian-style sausage. Stir often and break up the meat with a wooden spoon. Cook for about 8–10 minutes until nicely browned.
  2. Remove the meat to a bowl. Drain excess grease if necessary.
  3. Add the chopped onion to the empty pot and sauté for about 4–5 minutes until soft and translucent. Add the minced garlic and stir for 30–45 seconds until fragrant.
  4. Add the tomato paste directly to the pot and let it sizzle for about a minute before stirring it into the onions.
  5. Sprinkle in the seasonings, then pour in the jar of red pasta sauce and the broth. Stir to combine and scrape any browned bits from the bottom.
  6. Return the browned meat to the pot. Bring the pot up to a low simmer over medium heat.
  7. Add the broken lasagna noodles, cover the pot, and reduce the heat to maintain a gentle simmer. Cook for about 15–20 minutes, checking at 12–15 minutes for doneness.
  8. If necessary, add another ½–1 cup of broth to reach preferred consistency.
  9. Once the noodles are cooked, stir in the spinach and let it wilt for 1–2 minutes. Turn off the heat and stir in the Parmesan.
  10. Mix ricotta and mozzarella in a small bowl until smooth and dollop on each serving.
  11. Ladle the soup into bowls and top with the ricotta-mozzarella mixture. Serve with crusty bread.

Notes

This soup is forgiving; keep a watchful eye toward the noodles to avoid overcooking. For a vegetarian version, skip the meat and use vegetables and plant-based proteins.