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One-Pot Lasagna Soup

A cozy, cheesy one-pot soup that delivers all the flavors of lasagna without the hassle of baking. Quick, hearty, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage Use pork sausage for more flavor
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes Optional, for spice
  • 6 cups chicken or vegetable broth Low-sodium recommended
  • 1 28-ounce can crushed tomatoes
  • 2 cups uncooked pasta Fusilli, elbow, or small shells work best
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • to taste Salt and pepper
  • Fresh basil For garnish
  • Shredded mozzarella cheese For serving

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent.
  2. Add minced garlic and cook for 1–2 minutes until fragrant.
  3. Increase heat to medium-high. Add ground beef or Italian sausage and break it up with a spoon. Cook for 5–7 minutes until browned. Drain excess fat if needed.
  4. Stir in Italian seasoning and red pepper flakes (if using). Cook for 1 minute to bloom the spices.
  5. Pour in the broth and add the crushed tomatoes. Stir to combine and bring to a boil.
  6. Add the uncooked pasta. Reduce heat to a simmer and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
  7. Stir in fresh spinach and cook for 1–2 minutes until wilted.
  8. In a small bowl, mix ricotta and Parmesan. Stir the cheese mixture into the pot until evenly distributed. Taste and season with salt and pepper.
  9. Serve hot topped with shredded mozzarella and fresh basil.

Notes

To store, cool to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days. For freezing, do so without spinach and fresh mozzarella on top for the best texture.