Description
This One Pot Lasagna Soup is a comforting and hearty twist on traditional lasagna, combining the rich flavors of ground beef, Italian sausage, tomato sauce, and layers of cheese in a savory broth with broken lasagna noodles. It’s an easy-to-make, satisfying soup perfect for cozy meals that the whole family will love.
Ingredients
Scale
Meats
- ½ lb lean ground beef
- ½ lb Italian ground sausage
Produce
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 cup fresh baby spinach
Pantry
- 1 tsp olive oil
- 3 tbsp tomato paste
- 1 24 oz jar red pasta sauce or marinara
- ¼ tsp red pepper flakes
- ¼ tsp salt (more to taste as needed)
- ¼ tsp black ground pepper
- ¼ tsp garlic powder
- ½ tsp crushed, dried oregano
- ½ tsp dried thyme
- 7 cup beef or chicken broth
- 9-10 uncooked lasagna noodles, broken into pieces
Dairy
- ½ cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Brown the Meat: Break the lasagna noodles into fourths and set aside. In a large dutch oven or deep pot, brown the ground beef and Italian sausage together over medium-high heat, stirring often for about 8-10 minutes until fully cooked. Drain or blot excess grease from the pot and set the meat aside in a bowl.
- Sauté Onions and Garlic: Add the chopped onions directly to the pot. Use olive oil if needed or cook in the leftover grease. Sauté onions for about 5 minutes until translucent, then add minced garlic and stir to combine.
- Add Tomato Paste: Stir in the tomato paste and allow it to cook in the heated pot for about a minute before mixing it thoroughly with the onions and garlic to enhance its flavor.
- Combine Broth and Seasonings: Add in the red pepper flakes, salt, black pepper, garlic powder, oregano, thyme, the jar of red pasta sauce or marinara, the beef or chicken broth, and the browned meat. Stir to combine and bring the mixture to a low simmer.
- Cook Noodles: Add the broken lasagna noodles to the pot. Cover and maintain a low simmer for about 20 minutes or until the noodles are cooked through and tender to your liking.
- Add Spinach: Stir in the fresh baby spinach and allow it to wilt in the hot soup for a few minutes. If you prefer a soupier consistency, add additional broth as needed.
- Finish with Cheese: Stir the shredded parmesan into the soup. In a separate small bowl, mix together the ricotta and shredded mozzarella cheese.
- Serve: Ladle the hot lasagna soup into bowls and dollop each serving with a generous spoonful of the ricotta-mozzarella cheese mixture. Enjoy immediately.
Notes
- This soup features bold, full flavors and hearty textures perfect for cozy dinners during cooler seasons.
- The one-pot method makes cleanup easy and preserves robust lasagna taste without layering in a baking dish.
- Feel free to adjust seasonings and broth quantity to achieve your preferred flavor and soup consistency.
- Use lean meats to reduce fat content or swap for all ground beef or sausage based on preference.
Nutrition
- Serving Size: 1.5 cups
- 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
