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Cozy season is here! Try this one pot lasagna soup, bold, full flavors. Hearty texture you will crave. The whole family will be impressed with this one pot dish.
Table of Contents
Why Make This One Pot Lasagna Soup
This recipe involves less dishes! This One Pot Lasagna Soup is all made in one pot, so you have less cleaning to do and more time to eat. It’s creamy and delicious.
You can make it vegetarian or with ground chicken or turkey for a healthier alternative. The beef/pork mixture gives it so much flavor. This soup is a big HUG in bowl. It’s much easier than making a traditional lasagna too. The noodles cook right in the broth, so they are full of great flavor you will crave. Add this one to your weekly rotation for sure.
Ingredients Needed
Ground Meat. I did a 50/50 blend of sausage and beef for the ULTIMATE flavor, plus my husband loves this combo. You can use ground turkey or chicken to make it healthier.
Chopped Onions. I like to do yellow or white.
Tomato Paste. To give more depth to the flavor and thicken the broth.
Seasoning. Red pepper flakes, salt, pepper, garlic powder, oregano, thyme.
Tomato Sauce. Any sauce of choice will work! Just choose your favorite jar.
Ricotta. Optional for a creamy texture and add into the soup.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Ground Meat. Use venison, ground turkey or just all ground beef if needed.
Tomato Sauce. Use marinara sauce if you’d like. Just choose a sauce you enjoy.
Dairy Free. You can make this dairy free by skipping the mozzarella, parmesan and ricotta, or use dairy free alternatives.
Steps To Make This Recipe
Step One. Break the lasagna noodles into 4ths and set aside. In a large dutch oven or deep pot, brown the meat together on medium high, stirring often (about 8-10 minutes). Soak up the grease with a paper towel in the pot, or drain the grease in the trash. Once browned, set aside in a bowl. Add the onions directly to the pot, use olive oil if needed, or you can brown it in the grease remnants.
Step Two. Sauté onions for about 5 minutes, add in minced garlic, stir. Next add in tomato paste. Let it cook directly on the heated pot for a minute before mixing it in, this gives it a much better flavor.
Step Three. Add in seasonings, red tomato sauce/marinara, broth, meat and bring it all to a low simmer. Next, mix in the broken lasagna noodles, cover and bring down to a rough simmer for about 20 minutes or until lasagna noodles are cooked to your liking. Lastly, toss the spinach in and let it wilt. If you want the mixture more soupy, add some more broth otherwise leave it as is.
Step Four. Add in Parmesan to the soup. Mix ricotta with shredded mozzarella in a small bowl. Serve the soup and dollop each bowl with ricotta mozzarella mixture. Enjoy!
*This is great for meal prep and will last in the fridge for up to 5 days. You can also freeze this soup, once cooled. Add it to a freezer friendly container and freeze for up to 3 months.
Recipe FAQs
This is great for meal prep and will last in the fridge for up to 5 days. You can also freeze this soup, once cooled. Add it to a freezer friendly container and freeze for up to 3 months.
Yes, skip the meat it is still wonderful. You can add mushrooms in place of the meat for more heartiness.
Crusty garlic bread is wonderful with this soup. A green salad would also work.
Recipe Tips
Control The Thickness of The Soup. You can make it thick or thin it out with broth. I like to keep a little broth to the side incase I need it but I prefer this soup on the thicker side.
Make It Healthier. Cut back on calories by using lean ground turkey instead of beef/sausage mixture. You can also skip the ricotta and cheeses to cut back on calories.
Recipe Pairings
This recipe pairs great with Air Fryer Garlic Bread or Lemon Kale Caesar Salad.
Other Cozy Recipes To Enjoy
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One Pot Lasagna Soup
Equipment
- dutch oven or soup pot
Ingredients
- ½ lb lean ground beef, *see notes
- ½ lb italian ground sausage
- 1 tsp olive oil
- ½ cup yellow onion, chopped
- 3 garlic cloves minced
- 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
- 3 cup fresh baby spinach
- ½ cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Break the lasagna noodles into 4ths and set aside. In a large dutch oven or deep pot, brown the meat together on medium high, stirring often (about 8-10 minutes). Soak up the grease with a paper towel in the pot, or drain the grease in the trash. Once browned, set aside in a bowl. Add the onions directly to the pot, use olive oil if needed, or you can brown it in the grease remnants .
- Sauté onions for about 5 minutes, add in minced garlic, stir. Next add in tomato paste. Let it cook directly on the heated pot for a minute before mixing it in, this gives it a much better flavor.
- Add in seasonings, red tomato sauce/marinara, broth, meat and bring it all to a low simmer. Add in the broken lasagna noodles, cover and bring down to a rough simmer for about 20 minutes or until lasagna noodles are cooked to your liking. Add the spinach last and let it wilt. If you want the mixture more soupy, add some more broth otherwise leave it as is.
- Add in Parmesan to the soup. Mix ricotta with shredded mozzarella in a small bowl. Serve the soup and dollop each bowl with ricotta mozzarella mixture. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it supposed to say 1 cup of broth as opposed to 7 cups?
it should be 7 cups of broth! Since this is a soup, we need lots of broth and the noodles soak up a lot of it. You can also do 5 cups both and 2 cups water if needed, but you may need a little more seasoning if you use water. Enjoy!
Can’t do cheese so this recipe is a lifesaver!
Retired high school English/Spanish teacher and avid home cook here. Making this recipe right now. Looks great. Please correct your instructions-the word “ruminants” does not exist in the English language, unless you are referring to people who are ruminating, which means pondering. I believe you mean “remnants” which means burs left over. Please and thank you.
Thank you! It’s been wrong for a few years now with out notice lol appreciate you catching that typo 🙂 enjoy!
*bits not burs.
I made this tonight and it was delicious!
Even without the ricotta and mozzarella.
So happy to hear this!
I made this 2 days ago. It is absolutely fabulous! I added 6 broken lasagna noodles first and let them cook. I did not want a soup that was overwhelming in pasta. Then I added 2 more. I used 8 all together. I liked the consistency with this amount of pasta. Also, I did not like the idea of adding cold ricotta cheese on top. On my second helping ( yes, this soup is that delicious!) I put the ricotta and mozzerella in the bottom of the bowl and put the soup over it. Better but still cold. I will in the future microwave the ricotta and then plop it on top. I’ll definitely be making this soup often from now on!!
In the recipe it says 8 servings but in the additional info it says 4 servings?? Just want to make sure I’m making the appropriate amount for my family
Yum! Want a secret tip from an Italian?
Here it is:
Before you brown the ground beef, put it in a bowl and add to it an egg, Parmesan cheese, oregano, salt and pepper and a piece of soggy bread, parsley, garlic.
Make it into meatball mixture but brown it like ground beef instead of forming it into balls.
You’ll never go back!
What a great idea! I would love to try it this way, thank you greatly for the tip.
The one pot lasagna is one of my favorite recipes to make AND eat! Rich in flavor and super simple to assemble! Easy in the budget, too! Great for anytime of the year, but especially as fall begins. This would be a great meal to bring to friends who might be shut in for whatever reason. My wife loves it, too!