Description
This One Pot Lasagna Soup combines all the bold, hearty flavors of classic lasagna in a comforting, easy-to-make soup. With Italian sausage, lean ground beef, fresh spinach, and three types of cheese, this soup delivers a rich and satisfying meal perfect for family dinners or cozy nights in. Using broken lasagna noodles cooked directly in the broth, it’s a one-pot wonder that saves time and cleanup while still offering all the deliciousness of traditional lasagna.
Ingredients
Scale
Meat and Oil
- ½ lb lean ground beef
- ½ lb Italian ground sausage
- 1 tsp olive oil
Vegetables and Aromatics
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
Sauces and Seasonings
- 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
Liquids and Pasta
- 7 cups beef or chicken broth
- 9-10 uncooked lasagna noodles, broken into pieces
Greens and Cheese
- 3 cups fresh baby spinach
- ½ cup shredded Parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Brown the Meat: Break the lasagna noodles into fourths and set aside. In a large Dutch oven or deep pot, heat over medium-high heat and brown the ground beef and Italian sausage together, stirring often for 8-10 minutes. Drain or blot excess grease from the pot once the meat is browned. Transfer the cooked meat to a bowl and set aside.
- Sauté Onions and Garlic: Add onions directly to the pot. Add olive oil if the pot is dry or use remaining grease from the meat browning. Sauté the onions for about 5 minutes until softened, then add the minced garlic and stir.
- Add Tomato Paste: Stir in the tomato paste and cook it on the heated pot for about one minute before mixing thoroughly. This step enhances the tomato flavor.
- Add Seasonings and Liquids: Add the red pepper flakes, salt, black pepper, garlic powder, dried oregano, and thyme. Pour in the jar of red pasta sauce or marinara and the broth. Return the browned meat to the pot and stir to combine.
- Simmer with Noodles: Add the broken lasagna noodles to the pot. Cover and reduce heat to maintain a low simmer. Cook for about 20 minutes, or until the noodles are tender according to your preference.
- Add Spinach: Add fresh baby spinach to the pot and stir just until it wilts, about 1-2 minutes. If you prefer a soupier consistency, add additional broth as needed.
- Finish with Cheese: Stir the shredded Parmesan cheese directly into the soup. In a small bowl, mix together the ricotta and shredded mozzarella cheese.
- Serve: Ladle the soup into bowls and dollop each serving with the ricotta and mozzarella mixture. Enjoy immediately while warm.
Notes
- This soup is perfect for cozy, chilly days when you want the flavors of lasagna without the fuss of multiple pans or long baking times.
- You can substitute Italian sausage with just ground beef or turkey for a lighter version.
- Add a pinch more red pepper flakes if you want a spicier kick.
- Leftovers store well in the fridge for up to 3 days and reheat beautifully.
- Feel free to swap fresh spinach for kale or other hearty greens if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 594 kcal
- Sugar: 6 g
- Sodium: 2390 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 93 mg
