One-Pot Lasagna Soup

The Ultimate Cozy Comfort in a Bowl

Ever had a dish that wraps you in a warm hug on a chilly evening? One-Pot Lasagna Soup delivers that feeling with every spoonful! This creamy, hearty recipe combines all the goodness of lasagna into a delightful, slurp-worthy soup that you can whip up in just one pan. Talk about a weeknight hero!

Why Make This Recipe

Why should this recipe be on your dinner table? Let me count the ways!

• Easy Clean-Up: One pot means less time scrubbing and more time enjoying the meal (and maybe an extra episode of your favorite show).
• Family-Friendly: Even picky eaters will dive into this soup with its comforting flavors and cheesy goodness.
• Budget-Friendly: You don’t need to raid your pantry for fancy ingredients—just simple staples that won’t break the bank!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb ground beef or Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups marinara sauce
• 4 cups chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups uncooked pasta (like lasagna noodles, broken into pieces)
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 2 cups spinach or kale
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Parmesan cheese for serving

Directions

1. In a large pot, brown the ground beef or sausage over medium heat. Drain any excess fat.
2. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Stir in the marinara sauce, broth, diced tomatoes, and Italian seasoning.
4. Bring to a boil, then add the uncooked pasta. Reduce heat and simmer until the pasta is cooked, about 10-15 minutes.
5. Stir in the spinach or kale and cook until wilted.
6. Serve topped with spoonfuls of ricotta and shredded mozzarella, and sprinkle with Parmesan.

How to Make One-Pot Lasagna Soup (Overview)

Ready to get cooking? First, you’ll brown your meat (pro tip: draining that fat gives you a healthier soup). Then, toss in your onions and garlic until they smell heavenly! Next, add your tasty liquids and those broken-up pasta pieces, letting it bubble away. Stir in some greens for color and nutrition, finish with gooey cheeses on top, and voila! You’ve got a bowl of comfort perfect for any day of the week.

How to Serve One-Pot Lasagna Soup

Serving this dish is half the fun! Imagine a vibrant bowl filled with deep red marinara, dots of creamy ricotta, and melted mozzarella stretching out as you dive in. Pair it with crusty garlic bread for a satisfying crunch or a fresh side salad for a pop of color. The aroma wafting up will have everyone gathering around the table, ready to dive in.

How to Store One-Pot Lasagna Soup

Got leftovers? This soup keeps well in the fridge for up to 3-4 days. Just store it in an airtight container, and you’re good to go! For longer-term storage, you can freeze it for up to 3 months. When it’s time to enjoy again, just reheat it on the stove or in the microwave. Easy breezy!

Tips to Make One-Pot Lasagna Soup

Here are a few insider tricks for the best experience:

• Timing is key: Don’t overcook your pasta; you want it tender but not mushy.
• Ingredient swaps: Got turkey instead of beef? Perfectly fine! Or use zucchini noodles for a low-carb twist.
• Cheese, please: Don’t skimp on the cheese! More ricotta and mozzarella means extra creaminess. 😉

Variation

Want to change things up? Swap out the meat for lentils or beans to make it vegan. You can also play with the spices—a pinch of red pepper flakes adds some heat, or throw in some bell peppers for crunch!

FAQs

Can I use gluten-free pasta?
Absolutely! Just adjust the cooking time according to the package instructions.

How can I make this ahead of time?
You can prepare the soup up to the point of adding the pasta, then refrigerate or freeze. Just cook the pasta fresh when you’re ready to eat!

What can I substitute for ricotta?
Cream cheese or a vegan alternative works well if you’re looking for dairy-free options.

📌 Pin this recipe for your next cozy dinner night!

One-Pot Lasagna Soup

This creamy, hearty One-Pot Lasagna Soup combines all the goodness of traditional lasagna into a delightful soup, perfect for chilly evenings and easy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef or Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups marinara sauce
• 4 cups chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups uncooked pasta (like lasagna noodles, broken into pieces)
• 1 tablespoon Italian seasoning
• to taste Salt and pepper
• 2 cups spinach or kale
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Parmesan cheese for serving

Method

 

Cooking

1. In a large pot, brown the ground beef or sausage over medium heat. Drain any excess fat.
2. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Stir in the marinara sauce, broth, diced tomatoes, and Italian seasoning.
4. Bring to a boil, then add the uncooked pasta. Reduce heat and simmer until the pasta is cooked, about 10-15 minutes.
5. Stir in the spinach or kale and cook until wilted.
6. Serve topped with spoonfuls of ricotta and shredded mozzarella, and sprinkle with Parmesan.

Notes

For the best experience, don’t overcook your pasta; you want it tender but not mushy. You can swap out the meat for lentils or beans to make it vegan. Timing and ingredient swaps can enhance the dish's flavor and comfort level.