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Ah, the comfort of lasagna! It’s a classic dish known for its layers of cheesy goodness and hearty sauce. But what if I told you that you could enjoy all those wonderful flavors in a cozy bowl of soup, without the fuss of layering pasta sheets? This delightful One-Pot Lasagna Soup is just what you need for a busy weeknight dinner or a chilly weekend lunch. It brings all the traditional lasagna flavors together in a warm, inviting broth that makes comfort food so satisfying. Plus, it’s a favorite amongst the kiddos, making it a hit for family meals!
Why You’ll Love This Recipe
This easy lasagna soup recipe is everything you need on a busy night. It’s quick to whip up, using just one pot, which means less cleanup for you! The rich, tomato-based broth is both comforting and fulfilling, making it perfect for those cozy evenings when you’re craving something warm and hearty. It’s budget-friendly, requiring minimal ingredients, yet delivers maximum flavor. And let’s not forget—it’s kid-approved, which is always a win in my book!
“I made this for my family last night, and they couldn’t get enough! It tasted just like lasagna, but without the hassle.”
How to Make BEST EVER One-Pot Lasagna Soup Recipe!
Making this lasagna soup is as simple as it gets! You’ll combine all your favorite lasagna flavors into a single pot, allowing them to meld beautifully. Begin with browning the meat (if using), then add your veggies and broth, followed by the pasta. Finish it off with heaps of gooey cheese for that iconic lasagna experience. Gather your ingredients before you start for a smooth cooking process!
Ingredients
Here’s what you’ll need to create this deliciousness:
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken or vegetable broth
- 6 oz of lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Substitution Tips: If you want to make it vegetarian, simply replace the meat with mushrooms or a veggie sausage. You can also use gluten-free noodles if needed!
Directions
- In a large pot over medium heat, brown the ground beef (or sausage) until cooked through. Drain excess fat if necessary.
- Add the chopped onion and minced garlic. Sauté until softened, about 3 minutes.
- Pour in the crushed tomatoes and chicken broth, then stir in the broken lasagna noodles and Italian seasoning.
- Bring to a boil, then reduce the heat and let simmer until the noodles are tender, usually around 10-12 minutes.
- Stir in the fresh spinach and cook until wilted.
- Serve with a dollop of ricotta cheese and a sprinkle of mozzarella on top.
Serving Suggestions
This One-Pot Lasagna Soup is rich and flavorful on its own, but you can easily elevate it with additional toppings. Consider serving a fresh green salad on the side, drizzled with a light vinaigrette, to balance the meal. Crusty garlic bread or a side of cheesy bread sticks can also complement the soup beautifully, providing a delightful crunch that plays off the creamy texture of the soup.
Storage & Reheating
If you find yourself with leftovers (which is rare, but it can happen!), store them in an airtight container in the refrigerator. The soup will keep well for up to 3 days. For longer storage, feel free to freeze it in individual portions; it should last around 2-3 months in the freezer. When you’re ready to enjoy it again, simply reheat on the stove over medium heat until warmed through.
Pro Tips
- Keep it Cozy: For an extra creamy texture, stir in a splash of heavy cream or a bit more ricotta just before serving.
- Prep Ahead: You can chop your veggies and even cook the meat a day early to save time on the cooking day.
- Flavor Boost: Add in a pinch of red pepper flakes or a splash of balsamic vinegar during cooking to enhance the flavors.
Variations
Feel like mixing things up? Give it a twist by adding different kinds of vegetables, like bell peppers or zucchini. You can also adjust the spices—try some crushed red pepper for heat or fresh basil for a herby finish. For a vegan version, swap in lentils for the meat, use vegetable broth, and replace the cheeses with vegan alternatives.
FAQs
Can I use store-bought pasta sauce instead of crushed tomatoes?
Definitely! Store-bought sauces can save you time and still yield delicious results.
Is this soup suitable for freezing?
Yes! Just remember to store it in airtight containers. It freezes well for future meals.
How can I make this soup spicier?
Add red pepper flakes to the sauté stage or a dash of hot sauce to the completed dish for an extra kick!
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One-Pot Lasagna Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Kid-friendly, Budget-friendly
Description
A cozy and easy one-pot lasagna soup that brings all the traditional flavors of lasagna into a warm, inviting broth.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken or vegetable broth
- 6 oz of lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, brown the ground beef (or sausage) until cooked through. Drain excess fat if necessary.
- Add the chopped onion and minced garlic. Sauté until softened, about 3 minutes.
- Pour in the crushed tomatoes and chicken broth, then stir in the broken lasagna noodles and Italian seasoning.
- Bring to a boil, then reduce the heat and let simmer until the noodles are tender, usually around 10-12 minutes.
- Stir in the fresh spinach and cook until wilted.
- Serve with a dollop of ricotta cheese and a sprinkle of mozzarella on top.
Notes
For a vegetarian version, replace the meat with mushrooms or veggie sausage. Can also use gluten-free noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg