One Pot Lasagna Soup Recipe

If you’re craving all the cozy comfort of a classic lasagna but don’t want to fuss with layers and multiple pots, this One Pot Lasagna Soup Recipe is exactly what you need. It’s hearty, packed with bold flavors, and comes together in a single pot — which means less cleanup and more time to enjoy that delicious, cheesy goodness. I absolutely love how this turns out every time, and once you try it, I’m pretty sure you’ll keep it in your weeknight rotation too!

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Ingredients You’ll Need

All the ingredients for this One Pot Lasagna Soup Recipe work together beautifully to deliver the classic lasagna flavors you love, just in soup form. I tend to pick Italian sausage with a bit of spice to add depth, but mild works great too. And don’t skip the fresh spinach at the end – it adds just the right amount of freshness.

• Lean ground beef: I like using 90% lean to keep it flavorful but not greasy.
• Italian ground sausage: Adds a ton of flavor and richness; make sure it’s high quality.
• Olive oil: Just a splash to sauté your onions and garlic nicely.
• Yellow onion: Gives a mellow sweetness that balances the tomato sauce.
• Garlic cloves: Fresh and minced for a punch of aroma and flavor.
• Tomato paste: Cooking this for a minute perks up your sauce with a deeper, richer tomato taste.
• Red pasta sauce or marinara: Your favorite jarred sauce works fine here — no need to fuss with homemade if you’re short on time.
• Red pepper flakes: Just a pinch to add a little heat without overwhelming the dish.
• Salt & black pepper: Essential for seasoning — adjust to taste as you go.
• Garlic powder: Enhances the garlic notes evenly within the soup.
• Dried oregano & thyme: Classic Italian herbs that round out the flavor profile perfectly.
• Beef or chicken broth: Use whichever you have on hand; it forms the soup base and cooks your noodles.
• Lasagna noodles: Broken into pieces so they cook quickly and easily in the soup.
• Fresh baby spinach: Added at the end for freshness and color.
• Shredded Parmesan: Stirred in to add that salty, nutty punch everyone loves.
• Ricotta cheese: Mixed with mozzarella for creamy dollops on top.
• Shredded mozzarella: Melts beautifully, making every bite extra cheesy and comforting.

Variations

One of the great things about this One Pot Lasagna Soup Recipe is how easy it is to make your own tweaks. I’ve tried it with different meats and even no meat at all, swapping spinach for kale or mushrooms. Don’t hesitate to make it your own!

• Vegetarian Version: I replaced the meat with mushrooms and added lentils once – it was surprisingly hearty and delicious.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce if you like it fiery; I sometimes add Italian sausage with red chili flakes for a nice punch.
• Different Greens: Sometimes I swap baby spinach for kale or swiss chard – just add them at the end to wilt down.
• Gluten-Free: Use gluten-free noodles and check your broth and sauce labels for gluten content to keep it safe.

How to Make One Pot Lasagna Soup Recipe

Step 1: Brown the Meat with Love

Start by breaking your lasagna noodles into quarters and setting them aside. In your large dutch oven or heavy pot, brown the ground beef and Italian sausage over medium-high heat, stirring often so it cooks evenly without clumping. This takes about 8-10 minutes. When everything is nicely browned, I like to soak up the grease with a paper towel right in the pot — it cuts down on extra fat but leaves that little bit of flavor behind. Then, transfer the meat to a bowl and set aside for now.

Step 2: Sauté Onions and Garlic

Next, add your chopped onions to the pot. If you need extra fat, add a teaspoon of olive oil; otherwise, the leftover grease from the meat works just fine. Cook the onions over medium heat for about 5 minutes until they’re softened and just starting to turn golden. Then stir in the minced garlic and sauté for another minute until fragrant. This simple step builds the foundation for the entire soup’s flavor.

Step 3: Boost Flavor with Tomato Paste

Now add your tomato paste straight into the pot and let it cook undisturbed for about a minute before stirring it in. This quick “toasting” of the paste unlocks a deeper, richer tomato flavor that makes a noticeable difference. After that, stir well to combine it with the onions and garlic.

Step 4: Add Seasonings, Sauce, Broth, and Meat

Time to build your soup: add the red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme. Pour in the jar of tomato sauce or marinara, followed by the broth. Return the browned meat to the pot and stir everything together. Bring your pot up to a low simmer — you’ll hear that gentle bubbling sound — and that’s when the magic starts.

Step 5: Cook the Noodles

Add your broken lasagna noodles into the simmering soup, stir to submerge them, then cover your pot and let it simmer on low for about 20 minutes. This is the key moment: check the noodles for doneness at around 15 minutes to avoid overcooking and becoming mushy. I usually keep an eye on the texture and give the pot a gentle stir halfway through to keep noodles from sticking.

Step 6: Wilt the Spinach and Finish Cheesy Goodness

Once the noodles are perfectly tender, toss in your fresh baby spinach and stir until it wilts down — which only takes a minute or two. Stir in the shredded Parmesan cheese for a savory boost, then mix your ricotta and mozzarella together in a separate bowl. When serving, dollop this creamy cheese mixture right on top of each bowl of soup for that indulgent lasagna feel.

How to Serve One Pot Lasagna Soup Recipe

Garnishes

I love topping my bowls with extra shredded Parmesan and a little sprinkle of fresh basil or parsley when I have it on hand — it adds a fresh burst and a pop of color. A drizzle of good olive oil or a few cracks of black pepper on top also never hurts.

Side Dishes

Since this dish is so hearty on its own, I usually keep sides simple — crusty garlic bread or a fresh green salad pairs perfectly. Sometimes, I serve it alongside roasted vegetables or a light Caprese salad for a well-rounded meal.

Creative Ways to Present

For special occasions, try serving this soup in mini mason jars or cups as a fun appetizer. You could also offer a “build your own bowl” setup with extra cheese, fresh herbs, or crushed red pepper flakes, which always impresses guests and lets everyone customize their serving.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge — it keeps well for up to 3 days. The noodles soak up the broth a bit overnight, so the next day I add a splash of broth or water when reheating to bring it back to that perfect soup consistency.

Freezing

Freezing works well too! I portion out the soup (without the ricotta-mozzarella topping) into freezer-safe containers. When you reheat it, add fresh cheese dollops. Just know the noodles may soften a bit more after thawing, but the flavor remains fantastic.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often and adding broth if it gets too thick. You can also microwave it in short bursts, stirring in between, though stovetop heating keeps the texture better.

FAQs

Final Thoughts

When I first tried this One Pot Lasagna Soup Recipe, I was blown away by how it captured all the flavors of traditional lasagna with way less fuss. Now it’s a go-to on busy weeknights when I want something hearty and comforting, but don’t want to spend forever in the kitchen. I hope you enjoy making (and eating!) it just as much as I do — go ahead, give it a try and cozy up with this bowl of cheesy, saucy goodness.

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