Description
This comforting One Pot Lasagna Soup combines all the flavors of classic lasagna in a hearty and easy-to-make soup. Featuring browned ground beef or sausage, rich tomato broth, tender pasta, fresh spinach, and a trio of cheeses, this dish is perfect for cozy dinners with minimal cleanup.
Ingredients
Meat and Oil
- 1 pound ground beef and/or link sausages
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 28 ounces canned tomatoes (crushed or diced)
- 3 cups fresh spinach
Seasonings and Broth
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons dried basil
- 1 teaspoon red pepper flakes
- 6 cups chicken broth
Pasta and Cheese
- 8 lasagna noodles, broken into bite-sized pieces (or other pasta)
- 1/2 cup ricotta cheese
- 3/4 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
Garnish
- Parsley, for garnish
Instructions
- Brown the Meat: In a Dutch oven or large pan, heat olive oil over medium-high heat. Add the ground beef and/or sausages and cook until browned and fully cooked through, breaking it up as it cooks.
- Sauté Aromatics: Add the minced garlic and diced onions to the pan. Cook until the onions become translucent and fragrant, about 3-4 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for a few minutes until it darkens in color, which helps deepen the flavor.
- Combine Tomatoes and Seasonings: Pour in the crushed or diced canned tomatoes, then add sugar, kosher salt, black pepper, dried basil, red pepper flakes, and chicken broth. Stir to combine thoroughly.
- Simmer: Reduce the heat to low and let the soup simmer uncovered for about 45 minutes. This allows the flavors to meld together. Add additional water or broth if the soup gets too thick.
- Cook Pasta: Bring the soup to a boil. Add the broken lasagna noodles and cook, stirring frequently, until the pasta is al dente, about 8-10 minutes depending on pasta used.
- Add Spinach: Stir in the fresh spinach and cook for 1-2 minutes until wilted and incorporated into the soup.
- Serve and Garnish: Ladle the soup into bowls and top generously with ricotta, grated Parmesan, and shredded mozzarella cheeses. Garnish with fresh parsley before serving.
Notes
- You can substitute ground beef with Italian sausage for a spicier flavor.
- Use gluten-free pasta to make this recipe gluten-free.
- If you prefer a vegetarian version, omit meat and use vegetable broth instead.
- The soup thickens as it sits; add broth or water when reheating if needed.
- Fresh basil can be used instead of dried for a brighter herb flavor.
