One Pot Lasagna Soup Recipe

If you’re in the mood for a comforting dinner that feels like a big warm hug, you’ve got to try this One Pot Lasagna Soup Recipe. It’s one of those dishes I absolutely love because it combines all the rich flavors of classic lasagna but in a cozy, soul-warming soup form — and the best part? It all comes together in just one pot. Seriously, it’s perfect for busy weeknights or when you just want something hearty without a million dishes to clean up. Stick with me here; this recipe is fan-freaking-tastic and your new favorite lasagna twist.

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Ingredients You’ll Need

These ingredients really come together to create that rich and hearty lasagna flavor we all love, but with the convenience of a warming soup. I’ll share a few tips on picking the best items so your soup turns out just right.

• Lean ground beef: I recommend lean beef to keep the soup from getting too greasy, but still packed with flavor.
• Italian ground sausage: Adds a nice depth and a bit of spice, enhancing that authentic Italian vibe.
• Olive oil: Perfect for sautéing your onions and garlic, bringing out the best aromas.
• Yellow onion: A sweet and savory base—chopped finely so it melts into the soup.
• Garlic cloves: Fresh minced garlic always wins for that punch of flavor.
• Tomato paste: This is the magic ingredient for a deep, rich tomato flavor; don’t skip letting it cook before adding liquids!
• Red pasta sauce or marinara: Go for your favorite store-bought or homemade sauce; this is where the soup gets saucy and delicious.
• Red pepper flakes: Adds a subtle heat—adjust to your spice preference.
• Salt and black ground pepper: Fundamentals for seasoning; start low and taste as you go.
• Garlic powder, dried oregano, dried thyme: These herbs bring that classic Italian seasoning you expect in lasagna.
• Beef or chicken broth: The soup’s base—go for low sodium so you can control the saltiness.
• Uncooked lasagna noodles: Broken into smaller pieces; they cook directly in the soup, soaking up all those flavors.
• Fresh baby spinach: Added at the end to wilt gently, giving a fresh, healthy touch.
• Shredded parmesan: Melted into the soup for that creamy, salty finish.
• Fresh ricotta and shredded mozzarella: Mixed together and dolloped right on top, making each spoonful dreamy and cheesy.

Variations

I love experimenting with this One Pot Lasagna Soup Recipe, and honestly, you can customize it endlessly. Whether you want to keep it vegetarian or swap out cheeses, there’s a way to make it your own and still nail that comforting flavor.

• Vegetarian Version: I swapped the meats for hearty mushrooms and added extra Italian seasoning once — it still satisfied that savory craving perfectly.
• Spice it up: Adding a pinch more red pepper flakes or a dash of hot sauce can turn this into a spicy delight for those who like it hot.
• Cheese Swap: Mixing in some shredded provolone or gouda can change the flavor profile beautifully.
• Gluten-Free: Use gluten-free lasagna noodles or break gluten-free pasta into pieces, and the soup turns out just as delicious.

How to Make One Pot Lasagna Soup Recipe

Step 1: Brown the Meat Perfectly

Start by breaking the lasagna noodles into fourths and set them aside. In a large Dutch oven or deep pot, brown your lean ground beef and Italian ground sausage over medium-high heat. I always make sure to stir frequently so it browns evenly and breaks into small crumbles — about 8-10 minutes. Once the meat is browned, scoop it out and set aside in a bowl. Don’t rush to toss that fat; sometimes I soak it up with a paper towel or carefully drain it to keep the soup from getting greasy but still flavorful.

Step 2: Build the Flavor Base

Right in the same pot, add your chopped yellow onion. Use a splash of olive oil if the pot seems dry; alternatively, you can sauté the onions in the leftover fat from the meat for extra flavor. Cook the onions for about 5 minutes until they soften and become fragrant. Then toss in your minced garlic and give it a good stir for about a minute. Now comes a game-changing step: add your tomato paste and let it cook directly on the bottom of the heated pot for a full minute before mixing it in. This little trick caramelizes the paste and really deepens that tomato flavor — it’s what makes all the difference between an okay tomato soup and one that sings.

Step 3: Combine Everything and Simmer

Add all the seasonings—red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme—into the pot. Stir in your red pasta sauce or marinara, broth, and browned meat. Bring it all to a low simmer. This is where everything starts to meld into that classic lasagna taste. Now, toss in the broken lasagna noodles, cover the pot, and let it simmer gently for about 20 minutes. I usually keep a close eye after 15 minutes to check the noodles—they should be tender but not mushy. Feel free to add a bit more broth if you want it soupier.

Step 4: Finish with Greens and Cheese

Once the noodles are cooked, stir in your fresh baby spinach and let it wilt for a minute or two. This adds a fresh, vibrant contrast to all those rich flavors. Next, mix your shredded parmesan right into the soup for that creamy undertone. Separately, combine your fresh ricotta and shredded mozzarella in a small bowl. When serving, ladle the soup into bowls and dollop generous spoonfuls of the ricotta-mozzarella mix on top—it melts slowly and creates that incredible creamy cheesy bite that makes this dish feel indulgent yet homey.

How to Serve One Pot Lasagna Soup Recipe

Garnishes

I like to keep it simple but utterly delicious—fresh basil leaves or chopped parsley on top add a fresh, herby brightness. Sometimes I sprinkle a little extra parmesan or cracked black pepper just before serving to punch up the flavors. And of course, don’t forget the cheesy ricotta-mozzarella dollops on every bowl; they’re what people always ask about!

Side Dishes

Since this soup is all about convenience and comfort, I usually pair it with a warm, crusty garlic bread or a simple Caesar salad to balance the richness. If I’m feeling fancy, a crisp roasted vegetable or steamed green beans round out the meal nicely.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini cast iron skillets with a sprinkle of fresh herbs and a drizzle of good olive oil. It looks rustic and welcoming. Another fun idea I discovered is layering the soup with the cheese mixture in glass soup bowls, so the colorful layers peek through—great for impressing guests without extra work.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually wait to add the ricotta-mozzarella topping until serving again, since it’s freshest that way. The flavors actually meld even better the next day.

Freezing

This soup freezes well if you want to prep ahead. Just freeze the soup base (no cheese topping) in freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stove. I recommend adding fresh cheese when serving to keep that creamy texture.

Reheating

I reheat leftovers slowly on the stovetop over low heat, stirring occasionally to keep it from sticking or drying out. If it gets too thick, a splash of broth or water brings the perfect consistency back. And don’t forget to re-dollop your cheese mix right before serving—the creamy finish brings it all together.

FAQs

Final Thoughts

This One Pot Lasagna Soup Recipe has quickly become one of my go-to meals when I want classic lasagna flavor without the fuss or time commitment. It’s cozy, comforting, and perfect for feeding a crowd or just treating yourself after a long day. I love how it balances richness with fresh greens and that cheesy finish—it’s everything you want for a soul-warming dinner. Give it a try; I promise you’ll keep coming back for more, just like my family does!

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