This One-Pot Lasagna Soup Recipe comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Seriously, you’ll want to keep this in your recipe rotation!
The Comfort of One-Pot Cooking
Imagine a chilly evening at home, the smell of herbs and cheese wafting through your kitchen, and the warmth of a big bowl of stew bringing the family together. Picture those smiles as you place a steaming bowl of lasagna soup on the table. This is what comfort food is all about!
One-pot meals are truly a lifesaver, especially for busy families like mine. You can accomplish a large batch of food without a massive mess, making clean-up a breeze. Plus, as a bonus, this soup is so versatile. Don’t have certain ingredients? Feel free to switch them out! Let’s dive into what you need to create this homey, cozy, delicious dish with tons of flavor!
Dive into the Ingredients
- 80/20 ground beef
- Onion
- 4 cloves Garlic
- Crushed Tomatoes
- Marinara Sauce
- Broth
- Lasagna Noodles
- Ricotta Cheese
- Parmesan Cheese
- Spinach
- Italian Seasoning
- Red Pepper Flakes
- Salt & Pepper
Let’s Get Cooking!
Step-by-Step Instructions
Cook the Beef: In a large pot or dutch oven, over medium heat, brown 1 pound of ground beef, about 5-7 minutes, breaking it apart as it cooks. Make sure it’s fully cooked and no longer pink!
Sauté the Aromatics: Add a chopped onion and cook until translucent (about 3-4 minutes), stirring frequently to avoid burning! Then add the minced garlic and sauté for another 30 seconds until fragrant.
Deglaze the Pot: Pour in a good splash of your broth (about 1/4 cup) to scrape up all the yummy bits stuck to the bottom. This is where all those flavors hide!
Add the Tomatoes and Sauces: Stir in 1 can (28 oz) of crushed tomatoes and 2 cups of marinara sauce. This is where the magic begins, and oh boy does it smell incredible already!
Pour in the Broth: Add 3 cups of your broth (chicken or vegetable, you choose) and bring it all to a simmer. It’s going to look so beautiful, your taste buds are already doing a happy dance!
Add the Noodles: Break your lasagna noodles into pieces and stir those into the bubbling soup. Let this cook for about 10-12 minutes, or until the noodles are al dente. Don’t forget to stir occasionally!
Finish it Up: Stir in 2 cups of fresh spinach until wilted, then add 1 cup of ricotta cheese, stirring to combine. Top with grated Parmesan cheese and bring it to a simmer for another 2-3 minutes.
Season to Taste: Now is the time to add in a couple pinches of salt and pepper, and a sprinkle of red pepper flakes if you want that little kick! Taste and adjust until it’s just right!
Serve it Up: Ladle into bowls and sprinkle some more cheese and fresh parsley on top if you’re feeling fancy. This is where you dig in and enjoy!
Why I Love This Recipe
This is my go-to recipe when I want something that’s satisfying, hearty, and leaves everyone at the table saying, “More, please!” I’m a real sucker for comfort food, anything that reminds me of family gatherings and cozy evenings spent around the dinner table. This lasagna soup kinda feels like a big warm hug in a bowl, doesn’t it? And the best part is that you can use whatever you’ve got on hand! Cleaning out the fridge has never been so delicious!
If you loved this lasagna soup, be sure to check out my Lemon Chicken Orzo Soup, my Million Dollar Soup, or my Mexican Street Corn Soup!
Tips for Success
Quick & Easy
This recipe comes together all in one pot, making it perfect for busy weeknights when you want something hearty, delicious, and done fast!
Crowd-Pleaser
Everyone in the family will love it; the kids can help with breaking the noodles, and honestly, my picky eater even devours it! You might just create a new family favorite.
Customizable
Feel free to add whatever veggies or proteins you have on hand! Some cooked Italian sausage, bell peppers, or even some mushrooms would work beautifully too. Just think of this as a template for all the incredible flavors you can pack into one pot.
Serving and Storage Tips
Serving Suggestions
I love serving this soup with some crispy garlic bread or a fresh side salad for a complete meal. It’s also delicious topped with extra cheese and fresh herbs!
Storage
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. This soup reheats beautifully, just give it a gentle stir while warming it up on the stovetop or in the microwave.
Freezer Friendly
Yes, you can freeze it too! Just let it cool completely, then store in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove, adding a splash of broth if necessary.
FAQ
Can I make this vegetarian?
Absolutely! Just replace the ground beef with lentils or your favorite plant-based protein and use vegetable broth.
How can I thicken the soup?
If you like a thicker soup, you can let it simmer uncovered for a bit longer or stir in a slurry made from cornstarch and water.
Can I use fresh lasagna noodles?
Yes, you can! Just layer them in whole (you may need to add a little extra broth) and bake this in the oven for a lasagna-style dinner!
What if I don’t have ricotta cheese?
Cream cheese, cottage cheese, or even a splash of heavy cream would work really well in its place!
This BEST EVER One-Pot Lasagna Soup is not just a meal; it’s an experience. It’s all about gathering around the table with loved ones over hearty, home-cooked goodness that comes together effortlessly. So go ahead, give it a try, and let me know how it turns out! Happy cooking! Follow us on Pinterest for daily inspiration that brings warmth to your table!
One-Pot Lasagna Soup
Ingredients
Method
- In a large pot or dutch oven, brown the ground beef over medium heat for 5-7 minutes.
- Add the chopped onion and cook until translucent, about 3-4 minutes. Stir frequently.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Pour in about 1/4 cup of broth to deglaze the pot and scrape up bits from the bottom.
- Stir in the crushed tomatoes and marinara sauce.
- Add the remaining broth and bring to a simmer.
- Break lasagna noodles into pieces and add to the pot; cook for 10-12 minutes until noodles are al dente.
- Stir in the spinach until wilted, then mix in the ricotta cheese.
- Top with grated Parmesan cheese and simmer for an additional 2-3 minutes.
- Season with salt, pepper, and red pepper flakes to taste.
- Ladle into bowls and enjoy!