One Pot Lasagna Soup with Spinach Recipe

If you’re looking for a cozy, comforting meal that feels like a warm hug in a bowl, you’re going to love this One Pot Lasagna Soup with Spinach Recipe. Trust me, this soup packs all the flavors of classic lasagna but comes together in one pot, making it perfect for busy weeknights or when you want dinner without the fuss. When I first tried this recipe, I was blown away by how rich and hearty it was — plus, the spinach adds a fresh twist that’s just perfect. Stick with me, and I’ll walk you through every step to make sure your soup is absolutely delicious!

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Ingredients You’ll Need

The magic of this One Pot Lasagna Soup with Spinach Recipe is in how the ingredients harmonize — savory meats, tangy tomato, tender noodles, and fresh spinach come together beautifully. When shopping, go for good quality ground beef and sausage, and fresh leafy spinach to keep flavors vibrant.

• Lean ground beef: I prefer 90% lean to keep it hearty but not greasy.
• Italian ground sausage: Adds spice and depth; you can choose mild or spicy based on your preference.
• Olive oil: Just a splash for sautéing onions if you need it.
• Yellow onion: Chopped finely to melt into the soup and build flavor.
• Garlic cloves: Minced fresh garlic amps up the aroma — never skip it!
• Tomato paste: A little trick I learned is to cook it briefly in the pot for a richer base.
• Red pasta sauce or marinara: Choose your favorite for that saucy tomato goodness.
• Red pepper flakes: Just a pinch to add a gentle heat that wakes up the soup.
• Salt, black pepper, garlic powder: Essential for seasoning; add gradually and taste as you go.
• Dried oregano and thyme: Classic Italian herbs that seal the deal on authenticity.
• Beef or chicken broth: Use low sodium so you control the saltiness better.
• Uncooked lasagna noodles: Broken into pieces; they cook right in the soup, so no pre-boiling needed.
• Fresh baby spinach: Added at the end to keep it bright and fresh.
• Shredded parmesan, fresh ricotta, shredded mozzarella: Cheese trio that makes each bite creamy and irresistible.

Variations

I love how adaptable this soup is, so I usually tweak it depending on what’s in my fridge or what my family’s craving. Feel free to get creative or keep it classic — either way, it’ll be comforting and delicious.

• Vegetarian Version: Swap the beef and sausage for mushrooms or plant-based crumbles; just boost the seasoning to keep the depth.
• Spicy Kick: I’ve added extra red pepper flakes or a dash of hot sauce when I need a little heat — it wakes up the whole dish.
• Cheese Lovers: Add dollops of ricotta inside the pot at the end for an even creamier texture.
• Seasonal Spinach Swap: Try kale or swiss chard if you want a sturdier green or something different.

How to Make One Pot Lasagna Soup with Spinach Recipe

Step 1: Brown the Meats for Maximum Flavor

Start by breaking your lasagna noodles into fourths and setting them aside — this little prep makes the cooking easier later. Heat a large dutch oven or deep pot over medium-high heat, then add the ground beef and Italian sausage. Stir often and cook for about 8 to 10 minutes until nicely browned. This step is key because browning the meat builds the base flavor of your soup. Once done, drain the grease carefully — I usually soak it up with a paper towel right in the pot because it’s easier.

Step 2: Sauté Onion, Garlic & Tomato Paste

Next, toss your chopped onions straight into the pot. If you drained all the grease, add a teaspoon of olive oil to prevent sticking. Sauté the onions for about 5 minutes until they’re translucent and soft, then add the minced garlic. After stirring the garlic in until fragrant, drop in the tomato paste. Here’s a little trick I discovered — let the tomato paste cook undisturbed for a full minute before stirring. This caramelizes the paste a bit and deepens the flavor, avoiding any raw or bitter taste.

Step 3: Build the Soup Base with Seasonings and Broth

Time to add your magic seasonings — red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme. Pour in your jar of red pasta sauce or marinara, and then the broth (beef or chicken). Stir everything together, then add the browned meat back into the pot. Bring it all to a low simmer, letting the flavors meld for a few minutes. This part always smells so good, I can’t wait!

Step 4: Cook the Noodles and Finish with Spinach

Now, gently stir in the broken lasagna noodles. Cover the pot and lower the heat so the soup simmers gently. Let it cook for about 20 minutes, checking occasionally — the noodles should be tender but still hold their shape. Toward the end, add your fresh baby spinach and stir it in, allowing it to wilt quickly. If you want the soup a bit more brothy, add some extra broth here. I usually like mine thick and cozy, though.

Step 5: Add Cheese for Creamy Goodness

When your soup is almost ready, sprinkle in the shredded parmesan and stir to melt it through. In a small bowl, mix the ricotta with shredded mozzarella to get that classic creamy combo. Ladle the soup into bowls and add a generous dollop of the ricotta-mozzarella mixture on top — it melts beautifully and adds that perfect cheesy finish.

How to Serve One Pot Lasagna Soup with Spinach Recipe

Garnishes

I always top mine with a sprinkle of extra parmesan for a salty finish and fresh basil leaves when I have them on hand — they bring a lovely brightness. Sometimes, a drizzle of good olive oil or a few chili flakes gives just the right extra kick.

Side Dishes

This soup is pretty hearty on its own, but I like to serve it alongside a big green salad or some crusty garlic bread. Both soak up the soup beautifully and make the meal feel complete without extra fuss.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls filled with melted cheese — it’s a fun twist that wows guests. You can also serve the ricotta-mozzarella topping as a side dip for bread, letting everyone scoop as they please. It makes the meal interactive and extra cozy.

Make Ahead and Storage

Storing Leftovers

After dinner, I let the soup cool a bit before transferring leftovers to airtight containers. It keeps really well in the fridge for up to 3 days. Just a heads up — the noodles absorb more liquid over time, so the soup thickens. If that happens, stir in a splash of broth or water when reheating.

Freezing

I’ve frozen this soup a couple of times — just skip adding the fresh spinach and cheeses until after reheating for best texture. Freeze in portion-sized containers and thaw overnight in the fridge. It reheats beautifully for a quick weeknight meal.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Add your fresh spinach and cheeses once it’s warmed through so they stay fresh and creamy rather than overcooked. Avoid microwaving at high power to keep the texture intact.

FAQs

Final Thoughts

I absolutely love how this One Pot Lasagna Soup with Spinach Recipe turns out every single time — it’s warm, filling, and downright delicious. When my family sits down to this meal, the house fills with happy sighs and bellies are full of comfort. It’s one of those recipes that feels fancy but is totally easy, and honestly, it’s become a go-to in my kitchen for chilly evenings or whenever I crave something hearty with minimal cleanup. I hope you give it a try and enjoy it as much as we do. Seriously, once you make this, it might just become your family’s new favorite too!

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