Easy Lasagna Soup One Pot Family Favorite

Overhead view of a bowl of Easy Lasagna Soup, shown here made with bowtie pasta as a variation, garnished with grated Parmesan cheese and fresh chopped parsley

Easy Lasagna Soup One Pot Family Favorite

This Easy Lasagna Soup is a cozy one-pot dinner that tastes just like classic lasagna but comes together in only 30 minutes. Made with broken lasagna noodles, a rich beefy marinara broth, and a creamy three-cheese topping, it’s a weeknight-friendly comfort food my family asks for again and again.

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Course: Dinner, Soup

Cuisine: American, Italian-American

Keyword: comfort food soup, Easy Lasagna Soup, family dinner soup, lasagna soup recipe, one pot lasagna soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 520kcal

Cost: $18

Equipment

1 Large Dutch oven or heavy bottomed pot Large enough to hold pasta and broth without bubbling over.
1 Wooden spoon Ideal for breaking up meat and stirring safely with kids nearby.
1 Ladle Helps scoop plenty of noodles into each bowl.
1 Medium mixing bowl Used to combine the three cheese topping.

Ingredients

For the Soup Base

1 tablespoon olive oil
1 pound ground beef 80/20
0.5 pound Italian sausage
1 medium onion diced
4 cloves garlic minced
28 ounces crushed tomatoes
6 ounces tomato paste
6 cups low sodium chicken broth
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes
to taste salt
to taste black pepper

For the Noodles and Greens

8 ounces lasagna noodles broken into pieces
3 cups fresh spinach
0.5 cup heavy cream optional

For the Three Cheese Topping

1 cup whole milk ricotta cheese
1.5 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
2 tablespoons fresh parsley chopped
1 tablespoon fresh basil chopped

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking up the meat, until browned, about 8 minutes.
Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
Stir in the crushed tomatoes, tomato paste, and chicken broth. Add Italian seasoning, basil, oregano, and red pepper flakes. Bring to a boil, reduce heat, and simmer for 15 minutes.
Add the broken lasagna noodles and cook for 10–12 minutes, or until tender.
Stir in the spinach until wilted, about 2 minutes. If using, stir in heavy cream. Season with salt and pepper to taste.
In a mixing bowl, combine ricotta, half of the mozzarella, half of the Parmesan, parsley, and basil.
Ladle soup into bowls. Top each with a scoop of the cheese mixture and sprinkle with remaining mozzarella and Parmesan. Serve warm.

Notes

If making ahead, cook the noodles separately and add them to each bowl when reheating to keep the soup from thickening too much.
This soup freezes best without the noodles or cheese topping added.
For a vegetarian option, skip the meat and add mushrooms or plant based crumbles.
Garlic bread on the side is highly encouraged and approved by my daughter.

Nutrition