Easy One Pot Lasagna Soup Recipe

One Pot Lasagna Soup is an easy, no-fuss recipe with a rich tomato broth and cheesy ricotta topping. It's ultimate comfort in every spoonful.

Course Main Course, Soup

Cuisine Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 381kcal

1 Tablespoon olive oil
11 ounces Italian chicken sausage (pre-cooked links) Cut into slices. One pound of ground beef or uncooked sausage can be used instead.
½ cup diced onion about ½ onion
2 garlic cloves minced
4 cups vegetable broth, low-sodium or chicken broth
15 ounces tomato sauce 1 can
14.5 ounce diced tomatoes (undrained) 1 can
1 teaspoon Italian seasoning or ½ teaspoon basil, ½ teaspoon oregano
4 ounces broken lasagna noodles or pasta of choice
2 cups fresh baby spinach leaves trimmed and cut into ribbons
1 cup shredded mozzarella cheese divided
¼ cup grated Parmesan cheese
1 cup ricotta cheese or cottage cheese;

Tip: Open all cans and have ingredients prepped before getting started.
In a large pot, heat olive oil over medium heat. Add diced onions to the pot and saute for 5 minutes to soften.
Note: If using ground beef, brown and crumble it along with the onion and drain off excess fat before proceeding.
Add minced garlic to the pot and cook for one minute more.
Add broth, diced tomatoes (including juices,) tomato sauce, Italian seasoning, and broken lasagna noodles to the pot. Bring soup to a boil, then reduce the heat to low.
Simmer until the pasta is tender, about 15 minutes. Add spinach and sliced sausage about halfway through.
Stir Parmesan cheese and half of the mozzarella cheese into the soup.
To serve, ladle lasagna soup into serving bowls. Sprinkle the remaining mozzarella cheese over the top and drop a dollop of ricotta cheese in the center. Enjoy!

See step-by-step pictures, variations, and serving tips above.

Storage:

Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: Store in a freezer-safe container, leaving a little space at the top for the soup to expand as it freezes. Store in the freezer for up to 2-3 months. To use, thaw in the refrigerator overnight and then reheat.
Reheating: When you're ready to enjoy the soup again, you can reheat it on the stovetop over medium heat, stirring occasionally. If the soup has thickened in the refrigerator, consider adding a splash of broth or water to adjust the consistency.
Note on Noodles: If you anticipate having a lot of leftover soup, consider cooking the noodles separately and adding them to individual servings. This way, when you store the soup, the noodles won't become overly soft from soaking for extended periods.