One-Pot Lasagna Soup
Servings: Approximately 5–6
Prep Time: 10–15 minutes
Cook Time: Approximately 30 minutes
Equipment: One large pot
Ingredients
- 1 lb (16 oz) ground beef
- 1 whole yellow onion, diced
- 2½ teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1 jar (24 oz) marinara sauce
- 4–5 cups beef broth
- 8 oz regular lasagna noodles (½ box)
- ¼ cup heavy whipping cream
- 2 cups fresh baby spinach
- 1–2 tablespoons ricotta cheese per serving
- Grated Parmesan cheese, for topping
- 1 tablespoon olive oil, if needed
- Approximately ½ teaspoon salt, or to taste
- Approximately ¼ teaspoon black pepper, or to taste
Optional Garnishes:
- Fresh basil leaves
- Crushed red pepper flakes
- grated Parmesan
Directions
Step 1: Brown the Ground Beef
In a large pot over medium heat, add 1 lb of ground beef and break it apart using a wooden spoon or spatula.
Season with approximately ½ teaspoon of salt and ¼ teaspoon of black pepper.
Cook for 6–8 minutes, stirring occasionally, until completely browned and cooked through (160°F internally). Carefully drain any excess grease.
Step 2: Add the Onion
Add 1 whole diced yellow onion directly to the browned beef.
Stir and cook for approximately 3–4 minutes, or until the onion begins to soften and become slightly translucent.
Step 3: Build the Flavor
Add the following ingredients directly into your pot:
- 2½ teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
Stir everything together over medium-low heat for approximately 1–2 minutes, allowing the ingredients to become fragrant.
Be careful not to burn the garlic!
Step 4: Make It Soup!
Pour in the entire 24 oz jar of marinara sauce, followed by 4 cups of beef broth.
Stir everything together and bring the mixture to a gentle boil over medium heat.
Keep the remaining broth nearby in case you'd prefer a thinner consistency.
Step 5: Add the Lasagna Noodles
Break 8 oz (half a standard box) of regular lasagna noodles into smaller, bite-sized pieces.
Add them directly into the boiling soup.
Reduce the heat to medium-low and allow everything to simmer for approximately 12–15 minutes, or until the noodles are tender. Cooking time may vary depending on the pasta.
Stir every couple of minutes to prevent the noodles from sticking together or settling at the bottom.
Add additional broth if the soup becomes too thick.
Step 6: Make It Creamy
Once your noodles are tender, reduce the heat to low.
Add:
- ¼ cup heavy whipping cream
- 2 cups fresh baby spinach
Stir gently and allow everything to cook for another 1–2 minutes, just until the spinach wilts.
Turn off the heat.
Carefully taste your soup and adjust the salt and pepper if needed.
Step 7: Serve & Enjoy!
Ladle your finished lasagna soup into your favorite bowl.
Top each serving with a generous dollop of ricotta cheese (approximately 1–2 tablespoons), followed by grated Parmesan.
For a little extra flavor and presentation, I love finishing mine with fresh basil leaves and a sprinkle of crushed red pepper flakes.
These garnishes are completely optional, but I personally believe in romanticizing my meals a little bit.
Enjoy!
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A Few Little Tips
Want to make it even easier? You can absolutely use pre-diced onions and jarred minced garlic to save yourself some prep time.
Prefer a soupier consistency? Start with 4 cups of broth and add more until you reach your desired consistency.
Saving leftovers? Lasagna noodles continue absorbing liquid as the soup sits, so your leftovers may become thicker overnight. Just add a splash of broth or water when reheating.
Refrigerate leftovers promptly in airtight containers and enjoy within 3–4 days.
And remember, the ricotta and Parmesan go directly into your individual serving bowl rather than the entire pot!
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I hope this recipe brings a little extra comfort to your home this season. Thank you for spending a little bit of your day in my kitchen!
Happy spooky season!
All my love,
Carmen