Description

This One Pot Lasagna Soup delivers all the cozy, comforting flavors of traditional lasagna in a hearty, easy-to-make soup. Combining lean ground beef, Italian sausage, tomato sauce, broken lasagna noodles, and fresh spinach, this dish is perfect for a warming weeknight meal that the whole family will love. Topped with a creamy mixture of ricotta and mozzarella and a sprinkle of Parmesan, it offers a rich and satisfying experience without the fuss of layered baking.

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

Tomato Base

3 tbsp tomato paste
1 (24 oz) jar red pasta sauce or marinara

Seasonings

¼ tsp red pepper flakes
¼ tsp salt (more to taste)
¼ tsp black ground pepper
¼ tsp garlic powder
½ tsp crushed, dried oregano
½ tsp dried thyme

Liquids and Pasta

7 cup beef or chicken broth
9-10 uncooked lasagna noodles, broken into pieces

Greens and Cheeses

3 cup fresh baby spinach
½ cup shredded Parmesan
1 cup fresh ricotta
1 cup shredded mozzarella

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Instructions

Prepare the noodles: Break the lasagna noodles into quarters and set aside for later use.
Brown the meat: In a large Dutch oven or deep pot over medium-high heat, brown the ground beef and Italian sausage together, stirring often for about 8-10 minutes. Drain or blot excess grease from the pot to avoid a greasy soup. Remove the browned meat and set aside in a bowl.
Sauté aromatics: In the same pot, add the chopped onions. Use olive oil if the pot is dry, or brown onions in the remaining meat drippings. Sauté onions for about 5 minutes until translucent. Add the minced garlic and stir briefly.
Add tomato paste: Stir in the tomato paste and let it cook on the heated pot for about one minute without stirring. This develops deeper flavor before mixing it in fully.
Combine liquids and seasonings: Add red pepper flakes, salt, black pepper, garlic powder, oregano, thyme, the jar of red pasta sauce or marinara, and broth to the pot. Stir to combine.
Return meat and simmer: Add the browned meat back into the pot, bring the soup to a low simmer.
Cook noodles: Add the broken lasagna noodles, cover the pot, and cook at a rough simmer for about 20 minutes or until noodles are tender to your liking.
Add greens: Stir in the fresh baby spinach and let it wilt completely in the hot soup.
Finish with cheeses: Stir in the shredded Parmesan. In a small bowl, mix the ricotta and shredded mozzarella together.
Serve: Ladle the soup into bowls and dollop each serving with the ricotta-mozzarella cheese mixture. Enjoy the comforting flavors of lasagna in a warm, hearty soup.

Notes

This one pot lasagna soup is perfect for cozy season, offering bold, full flavors and a hearty texture that everyone will crave.
To reduce fat, you can use leaner ground meats or drain excess grease thoroughly after browning.
If you prefer a thinner soup, add more broth to reach your desired consistency.
Feel free to substitute fresh spinach with other greens like kale or Swiss chard if preferred.
Using high-quality marinara or pasta sauce will greatly enhance the soup’s flavor.

Nutrition

Serving Size: 1.5 cup
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