The Best Easy Lasagna Soup: A One-Pot Wonder!
This Easy Lasagna Soup has all the cheesy, savory flavor of classic lasagna in a cozy, one-pot meal. Made with seasoned ground beef, Italian sausage, tender lasagna noodles, and a rich tomato broth, then topped with a creamy ricotta-mozzarella-Parmesan mixture, it’s the ultimate weeknight comfort food!
Equipment
- Large Dutch oven or stockpot For cooking soup base and noodles
- Mixing bowl To prepare cheese topping
- Ladle For serving soup
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb Italian sausage (mild or spicy)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 24 oz jar marinara sauce
- 2 tbsp tomato paste
- 7 cups low-sodium chicken or beef broth
- 9 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach (optional)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 10 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- to taste salt and black pepper
- fresh basil, for garnish
Instructions
- In a large pot, brown ground beef and sausage over medium-high heat until fully cooked. Drain excess grease.
- Add onion and cook 5 minutes until softened. Stir in garlic and cook 1 more minute.
- Stir in tomato paste and cook 1 minute. Add marinara sauce, broth, basil, oregano, red pepper flakes, salt, and pepper. Mix well.
- Bring soup to a boil. Add broken lasagna noodles and simmer 15–20 minutes, stirring occasionally, until noodles are tender.
- If using, stir in spinach during the last 2–3 minutes to wilt.
- In a bowl, mix ricotta, mozzarella, and Parmesan until smooth. Season with salt and pepper.
- Ladle hot soup into bowls. Top each with a dollop of cheese mixture and garnish with basil.
Notes
To avoid overly thick soup when storing, keep the noodles separate and cook them fresh when ready to serve. This soup also freezes beautifully without the pasta.