One Pot Lasagna Soup – 30-Minute Easy Dinner

If you’ve been searching for a hearty, comforting meal that delivers all the rich flavors of classic lasagna without the fuss of layering, baking, and a mountain of dishes, then look no further! This One Pot Lasagna Soup is precisely what you need. It’s a culinary marvel that transforms the beloved Italian casserole into a streamlined, spoonable sensation, perfect for a busy weeknight. This recipe is a vibrant, flavor-packed soup that captures the essence of traditional lasagna in one glorious pot. It’s an easy, customizable, and incredibly satisfying dish that will quickly become a family favorite. Get ready to ditch the multiple pans and embrace the brilliance of a truly easy, 30-minute masterpiece!

Key Ingredients for One Pot Lasagna Soup

Here’s everything you’ll need to create this comforting and flavor-packed One Pot Lasagna Soup:

• Olive Oil: 1 tablespoon, for sautéing.
• Ground Italian Sausage: 1 pound, mild or hot, crumbled. You can substitute with ground beef or turkey for a lighter option.
• Yellow Onion: 1 medium, finely chopped.
• Garlic: 4 cloves, minced.
• Canned Crushed Tomatoes: 28 ounces (1 large can), high quality for best flavor.
• Canned Diced Tomatoes: 14.5 ounces (1 can), undrained.
• Tomato Paste: 2 tablespoons, adds depth to the tomato base.
• Chicken or Beef Broth: 4 cups (32 ounces), low sodium preferred.
• Water: 2 cups.
• Dried Basil: 1 teaspoon.
• Dried Oregano: 1 teaspoon.
• Red Pepper Flakes: ½ teaspoon (or more, to taste, for a bit of heat).
• Bay Leaf: 1.
• Lasagna Noodles: 8 ounces, broken into 1-2 inch pieces. Use regular lasagna noodles, not no-boil.
• Heavy Cream: ½ cup, for richness and a creamy texture.
• Fresh Spinach: 5 ounces (1 bag), roughly chopped.
• Salt & Black Pepper: To taste.
• Ricotta Cheese: ½ cup, for topping.
• Mozzarella Cheese: 1 cup, shredded, for topping.
• Parmesan Cheese: ¼ cup, grated, for topping.
• Fresh Parsley or Basil: For garnish, chopped.

How to Make One Pot Lasagna Soup

This One Pot Lasagna Soup is an absolute game-changer for anyone seeking a delicious, satisfying, and incredibly simple meal. In just 30 minutes, you’ll create a hearty soup bursting with rich Italian flavors, tender noodles, and a creamy, cheesy finish, all simmered in a single pot. It’s the perfect blend of convenience and comfort, promising a warm embrace on any busy evening.

Step-by-Step Instructions:

1. Brown the Sausage: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until fully browned. Drain any excess grease and transfer the cooked sausage to a plate, leaving about a tablespoon of fat in the pot.
2. Sauté Aromatics: Add the chopped yellow onion to the pot and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Build the Base: Add the crushed tomatoes, diced tomatoes (with their juices), and tomato paste to the pot. Stir well to combine. Pour in the chicken or beef broth and water. Add the dried basil, dried oregano, red pepper flakes, and bay leaf. Season with a pinch of salt and black pepper.
4. Simmer and Cook Noodles: Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 10-15 minutes to allow the flavors to meld. Remove the bay leaf.
   • Crucial Step: Add the broken lasagna noodles to the simmering soup. Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot. Cook for 8-10 minutes, or until the noodles are al dente (tender but with a slight bite). The exact cooking time will depend on the thickness of your noodles.
5. Finish with Cream and Greens: Once the noodles are cooked, stir in the heavy cream and the cooked Italian sausage. Add the fresh spinach and cook for another 1-2 minutes, or until the spinach has wilted. Taste and adjust seasonings as needed, adding more salt, pepper, or red pepper flakes if desired.
6. Serve & Garnish: Ladle the hot soup into bowls. Top each serving with a spoonful of ricotta cheese, a generous sprinkle of shredded mozzarella, and grated Parmesan cheese. Garnish with fresh parsley or basil. Serve immediately.

Why You’ll Love This One Pot Lasagna Soup

You are absolutely going to adore this One Pot Lasagna Soup for so many reasons, but let’s start with the sheer genius of its primary highlight: it’s all the comforting, cheesy, tomato-rich goodness of lasagna, transformed into an incredibly easy, quick-to-make soup – all in just one pot! This means less time cooking, less time cleaning, and more time savoring a truly delicious meal.

Beyond its simplicity, this soup is a fantastic cost-saver; making it at home allows you to control ingredients and avoid pricy restaurant takeout, turning common pantry staples into a gourmet experience. The flavorful blend of Italian sausage, rich tomatoes, and tender noodles is elevated by the creamy ricotta, gooey mozzarella, and salty Parmesan dolloped on top, creating a symphony of textures and tastes that make each spoonful a delight.

If you’re a fan of our popular One-Pan Lemon Herb Chicken and Veggies, you’ll appreciate the same commitment to ease and incredible flavor here. Don’t just dream about a hearty, hassle-free meal – gather your ingredients and give this One Pot Lasagna Soup a try tonight! Your taste buds (and your sink full of dishes) will thank you.

What to Serve One Pot Lasagna Soup With

This hearty One Pot Lasagna Soup is a meal in itself, but a few complementary sides can elevate the dining experience:

• Crusty Garlic Bread or Focaccia: Perfect for dipping into the rich, tomatoey broth.
• Simple Green Salad: A light, refreshing salad with a vinaigrette dressing provides a nice counterpoint to the richness of the soup.
• Caesar Salad: The tangy dressing and crunchy croutons offer a delightful contrast.
• Roasted Vegetables: A side of roasted asparagus, broccoli, or zucchini can add extra nutrition and texture.
• White Wine: A light-bodied Italian white wine like Pinot Grigio or a crisp rosé would pair wonderfully.

Top Tips for Perfecting One Pot Lasagna Soup

• Don’t Overcook the Noodles: This is crucial! Lasagna noodles can quickly become mushy in soup. Stir frequently when they are cooking and aim for al dente, as they will continue to soften slightly in the hot soup once removed from the heat.
• Balance the Broth: If you find the soup too thick after the noodles have cooked, you can always add a splash more broth or water until it reaches your desired consistency.
• Customizing Heat: Adjust the amount of red pepper flakes to your preference. For more heat, add an extra pinch. For a milder soup, omit them entirely.
• Ingredient Substitutions:
  • Meat: Ground beef, ground turkey, or even a vegetarian ground “meat” substitute can be used instead of Italian sausage. Adjust seasonings as needed.
  • Greens: Kale or Swiss chard can be used in place of spinach. Add them a few minutes earlier as they take longer to wilt.
  • Cheese: Feel free to experiment with other melting cheeses like provolone. If you don’t have ricotta, a dollop of cream cheese or even plain Greek yogurt can offer a similar creamy tang, though the texture won’t be identical.
• Fresh Herbs for Flavor: While dried herbs work well, a handful of fresh basil or oregano stirred in at the end can brighten the flavors significantly.
• Building Flavor: Don’t skip browning the sausage and sautéing the aromatics properly; this builds the foundational flavors of your entire soup. Deglazing the pot with a splash of broth after cooking the aromatics can also help capture any browned bits of flavor.

Storing and Reheating Tips

One Pot Lasagna Soup can be a great make-ahead meal or enjoyed as leftovers. Proper storage ensures it stays delicious and safe to eat.

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Be aware that the lasagna noodles will continue to absorb liquid and may become softer and expand further.
• Freezing: For longer storage, freeze the soup before adding the lasagna noodles and spinach. The noodles can become very mushy when defrosted and reheated, and spinach can change texture.
  • To freeze: Cook the soup up to the point before adding the noodles and spinach. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 2-3 months.
  • To reheat frozen soup: Thaw overnight in the refrigerator. Reheat in a pot over medium heat, adding more broth or water as needed to reach the desired consistency. Once simmering, add fresh broken lasagna noodles and spinach, and cook until noodles are tender and spinach has wilted. Finish with cream as per the original recipe.
• Reheating Leftovers:
  • Stovetop: The best way to reheat is on the stovetop over medium-low heat. You will likely need to add a splash of chicken broth or water, as the noodles will have absorbed a lot of the liquid. Stir gently until heated through.
  • Microwave: For individual portions, microwave in a microwave-safe bowl, stirring every minute or so until heated through. Again, you might need to add a little liquid.
• Cheese Toppings: Always add fresh ricotta, mozzarella, and Parmesan cheese to individual servings just before eating, rather than storing them with the soup.

Final Thoughts

This One Pot Lasagna Soup isn’t just a recipe; it’s a revelation. It takes everything you love about classic lasagna – the rich, savory meat sauce, the tender pasta, the creamy, cheesy elements – and transforms it into a quick, comforting, and remarkably easy weeknight meal. In just one pot and about 30 minutes, you get to enjoy a truly satisfying dinner that minimizes cleanup without compromising on flavor.

Whether you’re a busy parent, a student, or simply looking for a delicious and efficient way to get a hearty meal on the table, this soup delivers. It’s a warm hug in a bowl, perfect for any season, and a testament to the fact that incredibly flavorful food doesn’t have to be complicated.

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One Pot Lasagna Soup FAQs

Q1: Can I make this soup vegetarian?
A1: Absolutely! Replace the Italian sausage with a vegetarian ground “meat” substitute or an equal amount of sautéed mushrooms and zucchini for a plant-based option. Ensure your broth is also vegetable broth.

Q2: My noodles absorbed all the liquid! What can I do?
A2: This is common, especially with leftovers. Simmering noodles in soup means they will continue to soak up liquid. Simply add more chicken or vegetable broth (or water) to the pot until the soup reaches your desired consistency. Do this when reheating as well.

Q3: Can I use “no-boil” lasagna noodles?
A3: It’s generally not recommended. “No-boil” noodles are designed for baking with less moisture. Regular lasagna noodles, broken into pieces, work best in this soup as they cook beautifully in the simmering broth and provide the right texture.

Q4: How can I make this soup spicier?
A4: Increase the amount of red pepper flakes to your liking. You can also use hot Italian sausage instead of mild, or add a pinch of cayenne pepper with the dried herbs.

Q5: What if I don’t have heavy cream?
A5: You can use half-and-half or even whole milk for a slightly lighter, though less rich, creamy texture. For a dairy-free option, coconut milk (full-fat) could work, but be aware it will impart a subtle coconut flavor.

Q6: Can I prepare any parts of the soup in advance?
A6: Yes! You can brown the sausage and chop the aromatics (onion, garlic) ahead of time. You can also make the tomato base (steps 1-3) and store it in the fridge. When ready to serve, bring the base to a simmer, add fresh noodles and spinach, and finish the soup.

Q7: Is this soup freezer-friendly?
A7: Yes, but with a caveat. It’s best to freeze the soup before adding the lasagna noodles and spinach. These ingredients don’t hold up as well after thawing and reheating. When you’re ready to eat, thaw the soup base, bring it to a simmer, then cook fresh noodles and spinach directly in the reheated base.