The Ultimate One-Pot Lasagna Soup

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🍲 The Ultimate One-Pot Lasagna Soup

This recipe features a rich tomato broth, savory Italian sausage, and a signature “three-cheese dollop” that melts into the soup to create that iconic creamy texture.

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Total time: 45 minutes

  • Servings: 6 servings

🛒 Ingredients

Category Ingredients
Proteins 1 lb Italian Sausage (Sweet or Spicy), 1/2 lb Ground Beef
Vegetables 1 Yellow Onion (diced), 3 cloves Garlic (minced), 2 cups Spinach
Base 24 oz Marinara Sauce, 6 cups Chicken or Beef Broth, 1 can (14 oz) Crushed Tomatoes
Pasta 8-10 Lasagna Noodles (broken into bite-sized pieces)
Cheese Topping 8 oz Ricotta, 1/2 cup shredded Mozzarella, 1/4 cup Parmesan, fresh Basil
Pantry/Spices 1 tbsp Olive Oil, 2 tsp Italian Seasoning, Salt & Pepper to taste

👩‍🍳 Instructions

  1. Brown the Meat: In a large Dutch oven or pot, heat olive oil over medium-high heat. Add the sausage and ground beef. Cook until browned, breaking it into small crumbles. Drain excess fat.

  2. Sauté Aromatics: Add the diced onion to the pot. Cook for 3–4 minutes until translucent. Stir in the minced garlic and Italian seasoning; cook for 1 minute until fragrant.

  3. Simmer the Base: Pour in the marinara sauce, crushed tomatoes, and broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to develop flavors.

  4. Cook the Pasta: Add the broken lasagna noodles directly into the soup. Cook according to package directions (usually 10–12 minutes) until al dente. Note: If the soup gets too thick, add an extra splash of broth.

  5. The Cheesy Finish: While the pasta cooks, mix the ricotta, mozzarella, and parmesan in a small bowl.

  6. Final Touch: Stir the spinach into the soup during the last 2 minutes of cooking until wilted. Season with salt and pepper.

  7. Serve: Ladle the soup into bowls. Top each with a generous dollop of the ricotta mixture and fresh basil.

💡 Pro Tips & Notes

  • Don’t Overcook: The noodles will continue to absorb liquid as the soup sits. If you plan on having leftovers, cook the noodles separately and add them to individual bowls so they don’t get mushy.

  • The Cheese Dollop: Don’t skip the ricotta mixture! It’s what transforms a “tomato meat soup” into a true “lasagna” experience.

  • Spice it up: If you like heat, use “Hot” Italian sausage and add 1/2 tsp of red pepper flakes.

🥗 Nutritional Info (Per Serving)

  • Calories: 480 kcal

  • Protein: 32g

  • Carbohydrates: 38g

  • Fat: 24g

  • Fiber: 4g

Health Benefit: This soup is a powerhouse of Lycopene (from the cooked tomatoes), which is a potent antioxidant. By adding fresh spinach at the end, you’re also getting a healthy dose of Vitamins A and K without compromising the flavor.

❓ Frequently Asked Questions

Q: Can I make this in a Slow Cooker?

A: Yes! Brown the meat and onions first, then toss everything except the noodles and cheese into the crockpot. Cook on low for 6–8 hours. Add the noodles during the last 30 minutes.

Q: Can I freeze Lasagna Soup?

A: You can freeze the broth/meat base, but I recommend not freezing it with the noodles in it. They will disintegrate upon thawing. Freeze the soup base, then add fresh noodles when reheating.

Q: What should I serve with this?

A: You can’t go wrong with crusty garlic bread or a crisp Caesar salad to balance out the richness of the cheese.

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