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Quick & Cheesy One Pot Lasagna Soup

Close-up of a white bowl filled with rich, red one pot lasagna soup, topped with melted cheese, a dollop of ricotta, and parsley.
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Make this hearty, cheesy lasagna soup in a single pot for fast weeknight dinners and minimal cleanup. You get all the classic lasagna flavor ready in under 40 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium 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 beef broth
  • 1/2 cup water
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1/2 cup heavy cream (optional, for richness)
  • 1 cup fresh spinach, roughly chopped
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup ricotta cheese, for topping
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or sausage and cook 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, beef broth, and water. Bring the mixture to a simmer.
  5. Add the broken lasagna noodles to the pot. Stir well to prevent sticking.
  6. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
  7. Stir in the heavy cream, if using, and the fresh spinach. Cook until the spinach wilts, about 2 minutes.
  8. Remove the pot from the heat. Stir in 1/2 cup of the mozzarella cheese until melted and creamy.
  9. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, the remaining 1/2 cup of mozzarella cheese, and a sprinkle of fresh parsley. Serve immediately.

Notes

  • For a vegetarian option, substitute the meat with 1 (15 ounce) can of drained and rinsed lentils or plant-based ground substitute.
  • If you prefer a thicker soup, cook the noodles uncovered for the last 5 minutes to allow some liquid to evaporate.
  • This recipe is great for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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