Print

One-Pot Creamy Lasagna Soup for Weeknight Comfort

Overhead view of a rich, red lasagna soup bowl topped with a dollop of ricotta cheese and wilted spinach.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get all the rich flavor of baked lasagna in a comforting, ready-to-eat soup form. This easy one-pot lasagna soup is perfect for busy weeknights when you crave hearty Italian comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1 cup heavy cream
  • 1 cup fresh spinach, roughly chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese, for topping
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, chicken broth, oregano, basil, salt, and pepper. Stir to combine. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the simmering broth. Cook according to the noodle package directions, usually about 8 to 10 minutes, stirring occasionally to prevent sticking.
  5. Stir in the heavy cream and chopped spinach. Cook until the spinach wilts, about 2 minutes.
  6. Remove the pot from the heat. Stir in the shredded mozzarella cheese until it melts into the soup, creating a creamy texture.
  7. Ladle the creamy lasagna soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of Parmesan cheese before serving.

Notes

  • For a lighter version, substitute the heavy cream with half-and-half or whole milk, though the texture will be less rich.
  • If you prefer ground beef over Italian sausage, use 1 pound of lean ground beef and season it well with Italian seasoning.
  • This recipe is excellent for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://alchemychef.com/one-pot-creamy-lasagna-soup-recipe/