Sometimes you just need something warm and cheesy. This one-pot lasagna soup gives you all those classic Italian flavors without the tedious layering. It is the perfect cozy meal for a chilly evening. You can have a hearty dinner on the table in under an hour.
This recipe is a lifesaver when you crave comfort but lack time. Using just one pot means cleanup is a breeze for your busy family. Your kitchen will smell like a rustic Italian bistro as it simmers. Let’s get cooking and bring some warmth to your table tonight.
Why This Recipe Is a Winner
This recipe is a winner because it simplifies a complex classic. You get the rich flavor of lasagna without the messy baking dishes. It is perfect for busy fall weeknights when you want comfort food fast. Everyone loves the creamy cheese dollop that melts into the broth.
The broken noodles add a fun, rustic texture that kids adore. It is a nutritious and filling meal that satisfies even the hungriest eaters. You will love how the spinach adds a fresh pop of color. This dish truly brings the family together over a steaming bowl of goodness.
Simple Cooking Steps
Making this soup is incredibly simple and straightforward. You just brown the meat and simmer everything in one large pot. Even if you are a beginner, you can master this one-pot lasagna soup easily. Using pre-made marinara sauce is a smart shortcut that builds deep flavor fast. You will feel like a pro as the soup thickens and smells amazing.
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 1 lb Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 24 oz marinara sauce
- 6 cups chicken broth
- 8 oz lasagna noodles, broken into 2-inch pieces
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
Step-by-Step
- In a large Dutch oven over medium-high heat, brown the Italian sausage, breaking it into crumbles until cooked through.
- Add diced onion and cook for 4 minutes until softened; stir in minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, oregano, basil, and red pepper flakes; cook for 2 minutes to caramelize the paste.
- Add marinara sauce and chicken broth, then bring the mixture to a boil.
- Add broken lasagna noodles and simmer for 12 minutes until noodles are al dente, stirring occasionally.
- Stir in fresh spinach and heavy cream, cooking until the spinach is wilted.
- In a separate small bowl, mix the ricotta, mozzarella, and parmesan cheese together.
- Ladle soup into bowls and top each serving with a large dollop of the cheese mixture.
Best Ways to Enjoy It
Serve this soup warm with a side of crusty garlic bread. A simple green salad with balsamic dressing balances the richness perfectly. It is a wonderful choice for a cozy night in with your family. Set the table, light a candle, and enjoy the comfort of home. This meal is sure to become a cold-weather favorite.
Storage & Reheating
Store leftovers in an airtight container in the fridge for three days. The noodles will soak up some broth as they sit. Reheat gently on the stove over medium-low heat until steaming. Add a splash of extra broth if the soup gets too thick. This soup tastes even better the next day as flavors meld together. It is a fantastic option for easy weekday lunches.
Tips for Best Results
- Don’t skip browning the sausage well for the deepest savory flavor.
- Avoid overcooking the noodles so they stay tender but firm.
- Swap the sausage for ground turkey to make it a bit lighter.
- Break the noodles before you start cooking to save time later.
- For a winter holiday feast, double the batch to feed a crowd.
- Stir in a spoonful of pesto for an elevated herb hit.
- Use a high-quality marinara sauce for the best overall taste.
- Make sure the broth is boiling before adding the pasta pieces.
Ways to Switch It Up
- Use gluten-free lasagna noodles to make this dish gluten-friendly.
- Add sliced mushrooms for an extra earthy, vegetarian-style boost.
- Try spicy Italian sausage if your family likes a little heat.
- Swap heavy cream for coconut milk for a subtle dairy-free twist.
Common Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup base early. However, wait to add the noodles until you are ready to serve. This prevents the pasta from getting too soft or soggy.
What can I use instead of lasagna noodles?
If you don’t have lasagna sheets, any short pasta works. Bowtie or rotini are great options for catching the sauce. The flavor will still be just as delicious.
Will my kids actually eat the spinach?
Most kids find that the spinach wilts down and disappears into the sauce. The cheesy topping usually distracts them from the greens. It is a sneaky way to add vegetables.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 1 lb Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 24 oz marinara sauce
- 6 cups chicken broth
- 8 oz lasagna noodles, broken into 2-inch pieces
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- In a large Dutch oven over medium-high heat, brown the Italian sausage, breaking it into crumbles until cooked through.
- Add diced onion and cook for 4 minutes until softened; stir in minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, oregano, basil, and red pepper flakes; cook for 2 minutes to caramelize the paste.
- Add marinara sauce and chicken broth, then bring the mixture to a boil.
- Add broken lasagna noodles and simmer for 12 minutes until noodles are al dente, stirring occasionally.
- Stir in fresh spinach and heavy cream, cooking until the spinach is wilted.
- In a separate small bowl, mix the ricotta, mozzarella, and parmesan cheese together.
- Ladle soup into bowls and top each serving with a large dollop of the cheese mixture.
