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Ultimate 30-Minute One-Pot Lasagna Soup

A close-up of a bowl of rich, tomato-based one pot lasagna soup topped with spinach, meat, melted cheese, and a dollop of ricotta.
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You can make all the comforting flavors of classic lasagna in one pot in just 30 minutes. This easy weeknight dinner recipe requires minimal cleanup and delivers a hearty, cheesy meal your family will love.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (or ground beef)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1/2 cup heavy cream (optional, for richness)
  • 1 cup fresh spinach, roughly chopped
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup ricotta cheese, for topping

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, chicken broth, and water. Bring the mixture to a boil.
  5. Once boiling, add the broken lasagna noodles. Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally to prevent the noodles from sticking to the bottom, until the pasta is tender.
  6. Stir in the heavy cream (if using) and the fresh spinach. Cook until the spinach wilts, about 2 minutes.
  7. Remove the pot from the heat. Stir in 1/2 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese until melted and combined into the soup base.
  8. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of the remaining mozzarella, and a sprinkle of the remaining Parmesan cheese. Serve immediately.

Notes

  • For a vegetarian option, substitute the ground sausage with 1 pound of browned mushrooms or plant-based ground substitute.
  • If you prefer a thicker soup, reduce the amount of broth or water by 1/2 cup.
  • You can skip the heavy cream if you want a lighter soup base.

Nutrition

Find it online: https://devourdish.com/one-pot-lasagna-soup-recipe/