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Best Ever One Pot Lasagna Soup (30-Minute Comfort)

Close-up of a white bowl filled with rich, red one pot lasagna soup topped with melted mozzarella, spinach, and ricotta.
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Get all the rich, cheesy flavor of classic lasagna in a hearty soup, cooked entirely in one pot for minimal cleanup. This easy lasagna soup is ready in 30 minutes, making it the perfect weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed (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 broth
  • 1 cup water
  • 1/2 cup heavy cream or half-and-half
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 8 ounces ricotta cheese, divided
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup shredded mozzarella cheese, for topping

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian 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. Add the broken lasagna noodles to the boiling soup. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
  6. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until combined.
  7. Gently stir in half of the ricotta cheese until it melts slightly, creating creamy ribbons throughout the soup. Stir in the fresh spinach until it wilts.
  8. Ladle the one pot lasagna soup into bowls. Top each serving with a dollop of the remaining ricotta cheese and a sprinkle of mozzarella and extra Parmesan cheese.

Notes

  • For a vegetarian one pot lasagna soup, substitute the meat with 1 pound of mushrooms or plant-based ground substitute, cooking them until browned before adding the onions.
  • You can break up the lasagna noodles ahead of time to save a minute during prep.
  • If you want a thicker soup, simmer uncovered for the last 5 minutes of cooking time.

Nutrition

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