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One Pot Lasagna Soup

Cozy, hearty, and packed with bold Italian flavors, this One Pot Lasagna Soup combines ground beef, sausage, tender noodles, and melty cheeses in a single pot. A family-friendly comfort food perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 594
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb lean ground beef
  • 1/2 lb Italian ground sausage
  • 1 tsp olive oil
  • 1/2 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 24 oz jar red pasta sauce or marinara
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt (plus more to taste)
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 7 cups beef or chicken broth
  • 9-10 pieces uncooked lasagna noodles, broken into 4ths
  • 3 cups fresh baby spinach
  • 1/2 cup shredded Parmesan
  • 1 cup fresh ricotta
  • 1 cup shredded mozzarella

Equipment

  • Dutch oven or soup pot for cooking the soup

Method
 

  1. Break the lasagna noodles into fourths and set aside. In a large Dutch oven, brown the ground beef and sausage over medium-high heat for 8–10 minutes. Drain excess grease.
  2. Add onions to the pot and sauté for 5 minutes. Stir in garlic and cook briefly, then add tomato paste and cook for 1 minute.
  3. Add pasta sauce, seasonings, broth, and the browned meat. Stir well and bring to a low simmer.
  4. Add broken lasagna noodles, cover, and simmer for about 20 minutes until noodles are tender.
  5. Stir in spinach and let it wilt. Add Parmesan to the soup and stir to combine.
  6. Mix ricotta and mozzarella in a bowl. Serve soup hot with a dollop of the ricotta-mozzarella mixture on top.

Notes

*Use ground chicken or turkey for a lighter version, or all beef if preferred.
*Freeze without the cheese topping for 2–3 months; thaw in the fridge overnight before reheating.
*Vegetarian version: replace meat with zucchini, mushrooms, and/or yellow squash.
*Great for meal prep: keeps in the fridge for up to 5 days or freeze for up to 3 months.
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