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ONE POT LASAGNA SOUP centered hero view, clean and uncluttered
Thomas Baker

One Pot Lasagna Soup: Easy Comforting Family Dinner

Cozy season is here! This One Pot Lasagna Soup is a hearty and flavorful meal that combines the comforting taste of classic lasagna in a quick and easy soup form. Perfect for a family friendly soup night, this Easy Lasagna Soup and Quick Lasagna Soup is loaded with ground beef, Italian sausage, fresh spinach, and a blend of cheeses that everyone will love. Enjoy a warm bowl of this Cheesy Lasagna Soup, a perfect Italian Lasagna Soup and Comfort Food Soup for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 594
Ingredients Method Notes

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
  • ¼ tsp black ground pepper
  • ¼ tsp garlic powder
  • ½ tsp crushed, dried oregano
  • ½ tsp dried thyme
  • 7 cup beef or chicken broth
  • 9-10 uncooked lasagna noodles, broken into pieces
  • 3 cup fresh baby spinach
  • ½ cup shredded parmesan
  • 1 cup fresh ricotta
  • 1 cup shredded mozzarella

Method
 

  1. Break the lasagna noodles into 4ths and set aside.
  2. In a large dutch oven or soup pot, brown the ground beef and Italian sausage together on medium-high heat, stirring often, for 8-10 minutes.
  3. Drain excess grease from the pot or absorb with a paper towel.
  4. Remove the browned meat to a bowl and set aside.
  5. Add onions to the pot, adding olive oil if needed, and sauté for about 5 minutes until softened.
  6. Add minced garlic and stir for 1 minute.
  7. Add tomato paste and cook for 1 minute before mixing it in to deepen the flavor.
  8. Stir in red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme.
  9. Add the jar of pasta sauce or marinara, broth, and the browned meat back into the pot.
  10. Bring to a low simmer.
  11. Add broken lasagna noodles, cover, and reduce heat to a gentle simmer.
  12. Cook for about 20 minutes or until noodles are tender.
  13. Add fresh baby spinach and stir until wilted.
  14. If desired, add more broth for a soupier consistency.
  15. Stir in shredded parmesan cheese.
  16. In a small bowl, mix ricotta and shredded mozzarella.
  17. Serve the soup hot with a dollop of the ricotta-mozzarella mixture on top.
  18. Enjoy!

Notes

  • *Use ground chicken or turkey for a healthier alternative or use all ground beef.
  • *Vegetarian option: skip meats and add extra chopped vegetables such as zucchini, mushrooms, or yellow squash.
  • *Freeze soup without cheese in a freezer-safe container for up to 2-3 months. Thaw overnight and reheat slowly.
  • *This soup keeps in the refrigerator for up to 5 days and is great for meal prep.