Go Back
–+ servings
image of a realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

One-Pot Lasagna Soup

A hearty, comforting soup that captures all the rich flavors of traditional lasagna in a single pot. This easy weeknight dinner features Italian sausage, ground beef, broken lasagna noodles, melted cheese, and fresh spinach — all cooked in one Dutch oven for minimal cleanup and maximum flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: dinner, Soup
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat Mixture
  • 1 lb mild Italian sausage casings removed
  • 1 lb lean ground beef
Aromatics & Base
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste canned
Liquids & Tomatoes
  • 6 cups low sodium broth chicken, beef, or vegetable
  • 1 28 oz crushed tomatoes or diced tomatoes
  • 1 tsp sugar optional, to balance acidity
Pasta & Seasonings
  • 12 oz lasagna noodles broken into 1-2 inch pieces
  • 2 tsp Italian seasoning
  • 1/2 tsp red pepper flakes adjust to taste
  • to taste salt and black pepper
Finishing Touches
  • 1/2 cup heavy cream optional, for creaminess
  • 4 cups fresh spinach or other greens
  • 1 cup ricotta cheese cold dollops, for serving
  • 1 cup mozzarella cheese shredded, for topping
  • 1/2 cup parmesan cheese freshly grated, for topping
  • fresh basil chopped, for garnish

Equipment

  • Dutch Oven
  • Wooden spoon
  • Chef's Knife
  • cutting board,

Method
 

  1. Heat a large Dutch oven over medium-high heat. Add olive oil if the meat is lean. Add ground beef and Italian sausage, breaking it apart with a wooden spoon. Brown for 5–7 minutes until deeply caramelized.
  2. Add diced onion to the pot. Cook for 4 minutes until softened and translucent. Stir in minced garlic and cook for 30–60 seconds until fragrant.
  3. Push meat to the sides of the pot. Add tomato paste to the center and fry in the rendered fat for 1 minute, until it darkens to a brick-red color. Stir into the meat mixture.
  4. Season with Italian seasoning, red pepper flakes, salt, and black pepper. Stir to combine.
  5. Pour in the broth, scraping up browned bits from the bottom of the pot. Add crushed tomatoes and sugar if using. Bring to a rolling boil, then reduce to a gentle simmer.
  6. Break lasagna noodles by hand into 1–2 inch pieces directly over the pot. Stir to prevent clumping. Simmer for 12–15 minutes until pasta is al dente.
  7. Turn off the heat. Stir in heavy cream (if using) and fresh spinach until wilted.
  8. Ladle soup into bowls. Top each serving with dollops of ricotta, a sprinkle of mozzarella and parmesan, and fresh basil if desired.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 24gFat: 28gSaturated Fat: 12gCholesterol: 95mgSodium: 980mgPotassium: 820mgFiber: 4gSugar: 6gVitamin A: 75IUVitamin C: 18mgCalcium: 290mgIron: 3.2mg

Notes

This soup thickens as it cools due to pasta absorbing liquid. Add extra broth or water when reheating leftovers. For meal prep, freeze the base without noodles and dairy, then cook fresh pasta when serving. Easily adaptable for vegetarian, gluten-free, or dairy-free diets.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe