One Pot Lasagna Soup Recipe

If you love comfort food but want something quick, cozy, and bursting with Italian flavors, this One Pot Lasagna Soup Recipe is an absolute game-changer. I remember the first time I tried this—my whole kitchen smelled like Sunday dinner, but without any of the stress of layering noodles or making multiple pots dirty. This soup brings together all the goodness of classic lasagna in one warm, slurpable bowl. I’m excited to share how you can make it right in your own kitchen, with simple steps and ingredients you probably already have on hand.

this Recipe

Ingredients You’ll Need

To nail down this One Pot Lasagna Soup Recipe, you’ll want a mix of savory meats, fresh herbs, and cheeses that melt prettily into the broth. I always recommend using quality pasta sauce and fresh spinach for that vibrant burst of flavor and color.

• Ground beef: I prefer lean to keep the soup from getting greasy, but regular is fine if you drain well.
• Italian sausage: Adds that classic herby spice; spicy or mild works based on your heat tolerance.
• Olive oil: Just a bit for sautéing the onions to build flavor.
• Yellow onion: Brings sweetness and depth; chopping finely helps it melt into the soup.
• Garlic cloves: Minced fresh garlic is key for that iconic Italian smell and taste.
• Tomato paste: This is my secret weapon – it deepens the tomato flavor tremendously.
• Red pasta sauce or marinara: Pick a good quality jar for the best results.
• Red pepper flakes: For a little kick; you can adjust or skip depending on your preference.
• Salt and black pepper: Essential for seasoning, adjust to taste.
• Garlic powder, oregano, thyme: Dried herbs round out the flavor profile beautifully.
• Beef or chicken broth: The base liquid – broth makes it hearty and flavorful.
• Uncooked lasagna noodles: Broken into smaller pieces so they cook evenly in the soup.
• Fresh baby spinach: Adds color, freshness, and nutrition, wilted right into the soup.
• Parmesan cheese: Stirred in for extra richness and salty tang.
• Ricotta cheese: Mixed with mozzarella to dollop on top for creamy, melty bites.
• Mozzarella cheese: Complements ricotta with that gooey cheesy texture everyone loves.

Variations

One of my favorite things about this One Pot Lasagna Soup Recipe is how easy it is to adapt. Whether you want to lighten it up or pack it with veggies, feel free to get creative and make it yours!

• Vegetarian version: I’ve swapped out the meats for extra zucchini, mushrooms, and yellow squash – it’s surprisingly hearty and tasty.
• Lean protein swap: Using ground turkey or chicken works great if you’re looking for a lighter meal without sacrificing flavor.
• Mozzarella mix-ins: Sometimes I add a bit of fontina or provolone with the mozzarella for an extra cheesy, dreamy texture.
• Make it spicy: Adding a pinch more red pepper flakes or even some chopped hot soppressata can add a delicious spicy twist.

How to Make One Pot Lasagna Soup Recipe

Step 1: Brown the Meats to Build Flavor

Start by breaking your lasagna noodles into smaller pieces and setting them aside. In a large, heavy-bottomed pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat. I like to stir often so the meat gets nice and crumbly without burning. Once browned, drain the grease carefully—either tip it into a separate container or soak it up with paper towels right in the pot. Taking this step helps keep the soup from being greasy later. Set the cooked meat aside for now.

Step 2: Sauté Onions, Garlic & Tomato Paste

In the same pot, toss in your chopped onions and add a drizzle of olive oil if needed. Sauté for about 5 minutes until they soften and start to turn golden. Then stir in the minced garlic and cook just until fragrant—this only takes a minute. Next, add the tomato paste right into the pot and let it cook on the heat for about a minute before stirring. This little trick makes a big difference, intensifying that rich tomato flavor instead of tasting raw.

Step 3: Add Seasonings, Sauce, Broth & Meat

Now pour in your marinara or red pasta sauce, then the beef or chicken broth. Sprinkle in the red pepper flakes, salt, pepper, garlic powder, oregano, and thyme. Give this a good stir, then add back the browned meat. Bring everything to a gentle simmer over medium heat.

Step 4: Cook Noodles Until Tender

Drop in the broken lasagna noodles, stirring to keep them from sticking. Cover the pot partially and let it simmer gently for about 20 minutes, or until the noodles are tender but not mushy. I like to check a noodle or two around the 18-minute mark to avoid overcooking. If you want your soup a bit more brothy, this is a great time to add in a splash more broth or water.

Step 5: Add Spinach & Cheese Finish

Stir in the fresh spinach and let it wilt—this adds a beautiful pop of green and a nice fresh contrast. Then mix in the Parmesan cheese directly into the soup; it melts right in and boosts the savory flavor. In a separate small bowl, combine ricotta and shredded mozzarella until smooth and creamy. When you serve, ladle soup into bowls and dollop the cheese mixture on top—watch it slowly melt for that dreamy cheesy finish.

How to Serve One Pot Lasagna Soup Recipe

Garnishes

I usually finish with a sprinkling of fresh basil or parsley if I have it on hand, along with a little extra freshly grated Parmesan. A drizzle of good olive oil or a pinch of crushed red pepper on top adds that restaurant-style touch. The ricotta-mozzarella dollop is my favorite — it makes every bite creamy and decadent without overpowering the broth.

Side Dishes

This soup is indulgent enough to be a meal on its own, but I love pairing it with a simple green salad to lighten things up, or some crusty garlic bread for dunking. Sometimes I serve it alongside roasted vegetables when I want a full, cozy spread that’s still balanced.

Creative Ways to Present

For special occasions, I’ve served this in mini bread bowls which always impress guests and keep the soup warm longer. You can also ladle it into wide-rimmed bowls and swirl the cheese mixture on top before broiling briefly to get a bubbly, golden crust. It’s like lasagna soup meets gratin—fancy, but so simple to pull off!

Make Ahead and Storage

Storing Leftovers

I store leftovers in a sealed container in the fridge, and it keeps beautifully for up to 5 days. If you plan ahead, you can scoop out individual portions for easy lunches or quick dinners. Just give it a good stir before reheating, as the noodles tend to soak up the broth as it sits.

Freezing

I learned the hard way that freezing with cheese mixed in can get a bit funky in texture, so I freeze the soup without the ricotta-mozzarella topping. Place cooled soup in a freezer-safe container and freeze for up to 3 months. Thaw slowly overnight in the fridge for best results. When ready, reheat gently and add fresh cheese dollops to serve.

Reheating

I prefer reheating on the stovetop over medium-low heat, stirring occasionally to prevent noodles from sticking to the bottom. If it feels too thick, just add a splash of broth or water to loosen. Microwaving works too, but doing it slowly preserves the noodle texture better.

FAQs

Final Thoughts

I absolutely love how this One Pot Lasagna Soup Recipe simplifies a traditional favorite without any sacrifice in flavor or comfort. It’s been a lifesaver on busy nights when I want something homemade and satisfying but don’t want to spend hours in the kitchen. The combo of savory meat, bright tomato, tender noodles, and creamy cheese is just unbeatable in a bowl. I can’t wait for you to try it and hear how your family reacts—I’m betting it’ll become a go-to favorite for you, just like it did for me. Happy cooking!

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