Comforting One-Pot Lasagna Soup

This one-pot lasagna soup hits all the comforting notes of classic lasagna but comes together faster and with less fuss. It’s a perfect weeknight supper when you want those rich Italian flavors without the time commitment or mess of layering a whole lasagna.

I threw this together on a busy weeknight after a long day and it instantly became a family favorite. The depth of flavor from trusty Italian herbs and that touch of balsamic vinegar makes it feel special without extra effort.

Ingredients

• Olive oil: gives a smooth base and helps build flavor from the aromatics. Use extra virgin for best taste.
• Onion and garlic: create a classic flavor foundation, pick firm onions without soft spots.
• Tomato paste: concentrates that umami and natural sweetness, look for a good quality brand for richness.
• Vegetable bouillon cubes: bring savory depth easily – pick low sodium if you want more control over salt.
• Italian seasoning and dried oregano: make it smell like an Italian kitchen, fresh dried herbs work best for flavor.
• Dried thyme: adds subtle earthiness balancing out the tomatoes.
• Ground black pepper: spices just right, fresh cracked is ideal.
• Veggie ground or plant based protein: offers texture and heartiness just like ground meat.
• Button mushrooms: bring moisture and umami punch, choose firm and white caps.
• Canned diced tomatoes: are perfect for quick tomato flavor, pick ones low in added salt and BPA-free can lining for health.
• Water: dilutes the sauce just enough so it’s soup-like but still rich.
• Balsamic vinegar: adds brightness and subtle sweetness rounding the soup’s acidity.
• Lasagna sheets: are broken down to noodle-size pieces, use fresh or dried but adjust cook time as needed.
• Fresh spinach: adds color and nutrition, toss in at the end so it just wilts beautiful and bright.

Instructions

Build The Flavor Base:

Heat oil in a large pot over medium-high heat until shimmering but not smoking. Add chopped onion and sauté gently for about five minutes until it becomes translucent and lightly golden. This step develops sweetness and creates a savory base for the soup.

Add Aromatics And Seasonings:

Stir in finely minced garlic and tomato paste, letting them cook for one to two minutes. This toasts the paste and garlic just enough to deepen their flavors without burning. Crumble in the vegetable bouillon cubes and sprinkle the Italian seasoning, oregano, onion powder, thyme, and black pepper. Stir well to combine all the spice and herb notes fully into the base.

Cook The Veggie Ground And Mushrooms:

Add your plant based ground meat substitute and sliced button mushrooms to the pot. Cook them down for about five minutes, stirring regularly until much of the mushrooms’ moisture evaporates. This concentrates flavor and avoids a watery soup.

Add Tomatoes, Liquids, And Vinegar:

Pour in the canned diced tomatoes along with their juice plus three cups of water. Splash in balsamic vinegar to taste for that lovely tangy sweetness. Increase heat and bring the mixture to a gentle boil so all the ingredients meld together.

Cook The Pasta Directly In Soup:

Break the lasagna sheets into bite-sized pieces and add them to the pot. Let them simmer uncovered for eight to ten minutes until tender but still holding some bite. Stir occasionally to prevent sticking and keep the noodles distributed evenly through the soup.

Add Fresh Spinach And Finish:

Right before turning off the heat stir in fresh spinach leaves. Their vibrant green color and delicate texture brighten the dish and add a fresh finish. Once wilted remove the pot from the heat and serve immediately.

I love how the balsamic vinegar lifts the rich tomato base making every spoonful taste a little brighter. This soup reminds me of cozy family dinners where everyone slows down and digs into something warm and wholesome together.

Storage Tips

Cool the soup completely before transferring to airtight containers. Store in the refrigerator for up to four days. Reheat gently on the stove adding a splash of water if it thickens too much.

Ingredient Swaps

Try ground turkey or beef instead of veggie ground for a meatier twist. Use kale or Swiss chard instead of spinach if you prefer sturdier greens. Substitute penne or broken spaghetti for lasagna noodles depending on your pantry stash.

Serving Ideas

Serve with crusty bread for dipping to soak up every last drop of the flavorful broth. A sprinkle of grated Parmesan or fresh basil leaves on top adds a lovely finishing touch if not keeping it vegan. A crisp green salad alongside balances the rich soup nicely.

This comforting soup is fast to prepare and versatile. Perfect for busy nights when you want hearty Italian flavors without the hassle.

Frequently Asked Recipe Questions

→ What type of noodles can I use instead of lasagna sheets?

You can substitute lasagna sheets with broken lasagna noodles, wide egg noodles, or even broken spaghetti. Just adjust cooking time accordingly to reach al dente texture.

→ Can I use different vegetables in this dish?

Yes, mushrooms can be replaced or combined with zucchini, bell peppers, or carrots to add variety and boost the vegetable content.

→ How can I make this dish more protein-rich?

Adding beans, lentils, or a plant-based protein like tofu can increase protein levels while keeping the dish hearty and satisfying.

→ What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through.

→ Can I prepare this in advance?

Yes, you can pre-chop vegetables and measure spices in advance. Cooking the soup fresh ensures best texture for noodles and spinach.