Description
This One Pot Lasagna Soup is a comforting and hearty meal that combines all the flavors of classic lasagna in a convenient soup form. Featuring ground beef and Italian sausage, aromatic herbs, tangy tomato sauce, tender broken lasagna noodles, and fresh spinach, it’s finished with creamy ricotta, shredded mozzarella, and Parmesan cheese dolloped on top for an irresistible Italian-inspired dish.
Ingredients
Units
Scale
Meat and Oils
- 1/2 lb lean ground beef
- 1/2 lb Italian ground sausage
- 1 tsp olive oil
Vegetables and Aromatics
- 1/2 cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 3 cup fresh baby spinach
Liquids and Sauces
- 1 24 oz jar red pasta sauce or marinara
- 7 cup beef or chicken broth
Seasonings
- 1/4 tsp red pepper flakes
- 1/4 tsp salt, more to taste as needed
- 1/4 tsp black ground pepper
- 1/4 tsp garlic powder
- 1/2 tsp crushed, dried oregano
- 1/2 tsp dried thyme
Pasta and Cheese
- 9–10 uncooked lasagna noodles, broken into pieces
- 1/2 cup shredded Parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Prepare the noodles: Break the lasagna noodles into quarters and set aside for cooking later.
- Brown the meat: In a large Dutch oven or deep pot, brown the ground beef and Italian sausage together over medium-high heat, stirring frequently for about 8-10 minutes. Drain or soak up excess grease with a paper towel, then transfer the cooked meat to a bowl and set aside.
- Sauté onions and garlic: Add the chopped onions to the same pot, adding olive oil if there isn’t enough grease left. Sauté the onions for about 5 minutes until softened, then add the minced garlic and stir to combine.
- Add tomato paste: Stir in the tomato paste and cook directly on the heated pot for about one minute, allowing it to develop deeper flavor before mixing it thoroughly with the onions and garlic.
- Add seasonings and liquids: Pour in the red pepper flakes, salt, black pepper, garlic powder, dried oregano, dried thyme, the jar of red pasta sauce, and broth. Stir to combine everything well.
- Simmer with noodles: Return the browned meat to the pot. Add the broken lasagna noodles and bring the soup to a low simmer. Cover and continue to simmer gently for about 20 minutes, or until the noodles are cooked to your preference.
- Add spinach and cheese: Stir in the fresh baby spinach and cook until wilted. Mix the shredded Parmesan cheese into the soup. In a small bowl, combine the ricotta and shredded mozzarella cheese.
- Serve: Ladle the soup into bowls and top each serving with a dollop of the ricotta and mozzarella mixture. Enjoy warm for a delicious and comforting meal.
Notes
- Use ground chicken or turkey instead of beef and sausage for a leaner alternative.
- Freezing instructions: Freeze the soup without cheese in a freezer-safe container for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop for best results.
- Vegetarian option: Skip the meats and add extra chopped vegetables such as zucchini, mushrooms, or yellow squash cooked with onions and garlic.
- This soup is great for meal prep and can be kept refrigerated for up to 5 days or frozen for up to 3 months once cooled.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
