Hearty One Pot Lasagna Soup: Weeknight Comfort (Print Version)

Whip up a comforting One Pot Lasagna Soup for dinner! This easy recipe brings all the classic flavors without the fuss. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Can be made gluten-free

# Ingredients:

→ Hearty Base

01 - 1 lb ground beef (80/20 recommended)
02 - 1 large onion, chopped
03 - 4 cloves garlic, minced

→ Flavor Builders

04 - 1 (28 oz) can crushed tomatoes
05 - 1 (6 oz) can tomato paste
06 - 4 cups chicken broth (low sodium)
07 - 2 tsp Italian seasoning
08 - 1/2 tsp red pepper flakes (or more, to taste)
09 - Salt and black pepper, to taste

→ Lasagna Layers

10 - 8-10 lasagna noodles, broken into 1-2 inch pieces
11 - 5 oz fresh spinach

→ Finishing Touches

12 - 1 cup ricotta cheese (whole milk preferred)
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup grated Parmesan cheese, plus more for serving
15 - Fresh basil or parsley, for garnish (optional)

# Instructions:

01 - First things first, grab your biggest Dutch oven or a heavy-bottomed pot and get it hot over medium-high heat. Toss in your ground beef, breaking it up with a spoon as it cooks. You're looking for it to be nicely browned all over, no pink bits left. Honestly, this is where a lot of the flavor starts! Once it's done, if there's a ton of grease, drain off most of it, but leave a little for flavor. Then, add your chopped onion and let it soften, about 5-7 minutes, until it's translucent and smelling sweet. Stir in that minced garlic for just a minute until fragrant; watch it closely, burnt garlic is a sad, bitter thing.
02 - Now for the sauce! Stir in the tomato paste with your beef and onions, letting it cook for a minute or two. This helps deepen its flavor, a trick I learned from my Nonna! Next, pour in your crushed tomatoes and chicken broth. This is where the magic starts to happen, you'll see it transform into a beautiful, rustic base. Stir in your Italian seasoning, a good pinch of salt, and some black pepper. If you like a little heat, go ahead and add those red pepper flakes now. Bring it all to a gentle simmer, letting those flavors meld together for about 10 minutes. This step is where the soup gets its soul.
03 - Okay, here’s the crucial part for your One Pot Lasagna Soup: it's time for the pasta! Break those lasagna noodles into roughly 1-2 inch pieces – seriously, don't skip this, unless you enjoy wrestling with long, slippery pasta. Add them directly to the simmering soup. Give it a good stir to make sure all the noodles are submerged and not sticking together. Reduce the heat to medium-low, cover the pot, and let it simmer for about 12-15 minutes, or until the pasta is tender. Stir occasionally to prevent sticking, this is where I always forget to stir enough, oops!
04 - Once the noodles are al dente (meaning they still have a slight bite), it's time for the fresh spinach. Stir it into the hot soup; it'll wilt down in just a minute or two. This adds a lovely freshness and a bit of color. Then, remove the pot from the heat. This is important before adding the ricotta! Spoon dollops of ricotta cheese directly into the soup. Don't stir it in completely if you want those beautiful pockets of creamy cheese. Just gently swirl it around a bit, letting it melt partially. It creates such a lovely texture contrast, honestly.
05 - Sprinkle in most of your shredded mozzarella and half of your grated Parmesan right into the pot. Give it another gentle stir until the cheeses are mostly melted and gooey. This is where your One Pot Lasagna Soup truly starts to look and smell like the lasagna you know and love. Cover the pot again and let it sit for about 5 minutes off the heat. This resting period allows the flavors to deepen even further and the cheese to get perfectly melty and incorporated. It's tough to wait, but it's worth it!
06 - Ladle your glorious One Pot Lasagna Soup into bowls. Garnish each serving with a little extra mozzarella, Parmesan, and a sprinkle of fresh basil or parsley if you have it. A drizzle of good olive oil never hurts either! The soup should be thick, hearty, and unbelievably cheesy. It looks rustic, smells divine, and tastes like all the best parts of lasagna without all the fuss. Serve it hot, and get ready for some serious comfort. This dish always gets rave reviews at my table!

# Notes:

01 - Don't overcrowd your pot, hon; it makes everything cook unevenly.
02 - Leftovers are fantastic, but add a splash of broth when reheating to keep it luscious.
03 - Try adding a spoonful of pesto at the end for an unexpected flavor kick, I do it all the time!
04 - Serve with crusty bread and a simple green salad – it's just the best combo.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot

# Nutrition (Per Serving):

Calories: N/A
Total Fat: N/A
Total Carbohydrate: N/A
Protein: N/A

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