This Lasagna Soup delivers all the comforting flavors of lasagna in an easy one-pot soup. With tender noodles, Italian sausage, spinach, and a creamy ricotta topping, it's a cozy weeknight meal perfect for a cold winter night.
Ingredients & Substitutions
- Italian Sausage - Both spicy and sweet sausages work well. You can also use 1 pound of ground beef, though the soup will be slightly less savory.
- Marinara Sauce - Rao's Basil Marinara is my go-to, but use Arrabiata for a spicier version.
- Lasagna Noodles - You can also use farfalle, mafaldine, or penne in place of lasagna noodles. No-boil noodles work as well, cook them for 10-15 minutes until tender.
- Ricotta - Full-fat or reduced-fat ricotta both work.
- Parmesan - Any hard Italian cheese can be substituted if needed.
- Spinach - Use fresh baby spinach or swap with kale or Swiss chard if preferred.
- Garlic - Fresh garlic gives the best flavor, but 1-2 teaspoon garlic powder can be used instead of 6 cloves.
- Tomato Paste - Adds a richer, more savory tomato flavor, but optional.
- Beef Broth - Creates a rich base for the soup. Chicken or vegetable broth can be substituted for a lighter flavor.
Full ingredient list with quantities in the recipe card below
How to Make One-Pot Lasagna Soup
Cook the Garlic and Onion
Cook the garlic and onion in a large Dutch oven until translucent.
Brown the Meat
Cook the sausage with spices. Stir in tomato paste and cook 1 minute.
Add Liquids & Noodles
Pour in beef broth and marinara. Bring to a boil. Stir in broken lasagna noodles, cook until tender.
Make the Ricotta Topping
Mix ricotta, Parmesan, ¼ teaspoon salt, and a few grinds of black pepper in a bowl.
Finish Soup
Once noodles are tender, stir in spinach until wilted. Ladle soup into bowls and top with a generous dollop of ricotta mixture.
Tips
Noodle Sizes - Break the noodles into smaller, bite-sized pieces. They'll expand slightly as they cook, and smaller pieces make the soup easier to eat.
Other Noodles - You can swap in farfalle, mafaldine, or penne. No-boil noodles work too-just reduce the cook time to 10-15 minutes.
Spice Level - Use Arrabiata sauce or extra crushed red pepper for a spicy kick, or stick with mild marinara for a kid-friendly version.
Freeze for Later
- Prepare the soup up to step 3 ( to the point without the noodles) and let it cool completely.
- Transfer to a freezer-safe container and store for up to 3 months.
- When ready to eat, thaw in the refrigerator overnight, then bring to a boil and stir in fresh or no-boil noodles.
- While noodles cook, mix ricotta, Parmesan, salt, and pepper.
- Once the noodles are tender, stir in the spinach until it is wilted.
- Ladle soup into bowls and top with a generous dollop of ricotta mixture.
Sides
- Texas Toast - A classic choice to soak up all that savory soup.
- Salad - A simple Italian salad or a Caesar salad kit pairs perfectly with this soup.
- Roasted Vegetables - Roasted broccoli, zucchini, or carrots add a healthy, flavorful side that balances the richness of the soup.
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Lasagna Soup with Italian Sausage
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 tablespoon minced garlic from about 6 cloves
- 12 oz sweet Italian sausage casings removed
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper plus more to taste
- 3 tablespoons tomato paste
- 8 cups low-sodium beef broth
- 1 24-oz jar marinara sauce Rao's basil is my go to for this recipe, go with Arrabiata if you like it spicy
- 8 ounces dried lasagna noodles* ( about 8 noodles) broken into small 1-inch bite sized pieces
- 1½ cups whole-milk ricotta
- ⅓ cup grated Parmesan
- 4 cups fresh baby spinach
Instructions
- In a large Dutch oven, heat olive oil over medium. Add onion and cook, stirring occasionally, until translucent (about 5 minutes). Add garlic and cook 30 seconds-1 minute, until fragrant.
- Add sausage, oregano, crushed red pepper, ½ teaspoon salt, and ½ teaspoon pepper. Cook, breaking up meat with a spoon, until browned (about 5 minutes). Drain excess oil. Stir in tomato paste and cook 1 minute.
- Pour in beef broth and marinara. Bring to a boil.
- Stir in broken lasagna noodles, and cook 15-20 minutes, stirring occasionally to prevent sticking.
- While noodles cook, mix ricotta, Parmesan, salt, and pepper in a bowl. Set aside.
- Once noodles are tender, stir in spinach until wilted. Taste and adjust seasoning with salt or crushed red pepper.
- Ladle soup into bowls and top with a generous dollop of ricotta mixture. Garnish with torn basil and serve with garlic bread.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!