One Pot Lasagna Soup

A serving bowl of lasagna soup topped with fresh basil leaves.

A weeknight-friendly one pot lasagna soup that tastes like the real deal! A cheesy saucy lasagna broth with tender noodles and ground meat.

Course Meal, Main

Cuisine Italian American

Keyword one pot lasagna soup, easy lasagna soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 452kcal

Author Jamie

Ingredients

2 tablespoons olive oil
½ large yellow onion , roughly chopped
1 ½ pounds lean ground beef or Italian Sausage or a combination
3 cloves garlic , minced
2 tablespoons tomato paste
1 tablespoon Italian Seasoning
¾ teaspoon salt plus more to taste
¼ teaspoon ground black pepper
1 28-ounce tomato puree
2 cups water (used to rinse tomato puree can or jar)
4 cups vegetable broth
8-10 ounces farfalle (bowtie) pasta , uncooked (use gluten-free if needed*)
3 handfuls spinach
1 cup shredded dairy-free mozzarella-style cheese , plus more for serving
⅓ cup coconut cream (solid part after refrigerated)

Instructions

Onion: Add the olive oil to a large pot or dutch oven over medium heat. Once heated, add the onion and cook for 3-4 minutes, stirring on occasion, until softened.
Meat: Add the ground meat. Cook, breaking apart with a wooden spoon or two forks, until mostly cooked through.
Flavor: Stir in the garlic, tomato paste, Italian seasoning, salt, and pepper. Cook for 2-3 minutes or until the garlic becomes fragrant.
Broth + Noodles: Add the crushed tomatoes and rinse the jar or can with 2 cups of water and add to the soup. Then add the vegetable broth and noodles. Stir together and push the noodles down so they are submerged. Cook at a simmer or low boil for another 10-15 minutes, or until the pasta is al dente.
Finish: Stir in the spinach, shredded cheese, and cream. Serve hot when the spinach has wilted and the cream and cheese have melted into a saucy broth.

Notes

Storage: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. I like to use Souper cubes for individual portions without taking up a lot of space in the freezer.

*Pasta shapes: I like farfalle (bowtie) pasta for this recipe because they cook and distribute evenly while keeping the classic scalloped edges of lasagna noodles. Penne and Fusilli also work well in this recipe, as well as lasagna noodles.

Dairy: This recipe is written to be dairy-free using dairy-free cheese and coconut cream. If you're not dairy-free, substitute regular shredded mozzarella and heavy cream with no other changes.

Vegan: Use one package of vegan ground meat substitute. Double check for vegan-friendly versions of other ingredients.

Gluten-Free: Use gluten-free pasta and double check for gluten-free versions of the other ingredients, which are naturally gluten-free without unusual additives.

Nutrition