One Pot Lasagna Soup Delight

This One Pot Lasagna Soup is perfect for busy cooks who want all the cozy flavors of lasagna without the fuss of layering and baking. It brings together rich meat sauce, tender noodles, and creamy cheese in one hearty bowl that feels like a warm hug on a chilly evening.

I threw this recipe together on a whim one evening when I craved lasagna but wanted it faster. It quickly became a household favorite, especially for busy weeknights when cooking feels like a chore.

Ingredients

• Olive oil: to brown the meat and bring out its flavor, choose extra virgin for a subtle richness
• Lean ground beef and Italian sausage: provide a balanced savory base, swap for turkey sausage or plant-based crumbles if preferred
• Yellow onion: adds sweetness and depth, pick firm onions without soft spots
• Garlic cloves: for aromatic warmth, fresh and firm works best to avoid bitterness
• Tomato paste: concentrates the tomato flavor, look for tins without additives
• Red pasta sauce or marinara: as the sauce backbone, pick a vibrant one with good herbs — homemade works great too
• Red pepper flakes: for a gentle kick, adjust to spice preference
• Dried oregano and thyme: contribute classic Italian herb notes, use fresh herbs for a brighter taste if you have them
• Beef or chicken broth: is essential for that rich soup base, homemade broth elevates the dish
• Lasagna noodles: broken into pieces make the soup feel hearty, use no-boil noodles for convenience or fresh pasta if you can find it
• Baby spinach: adds freshness and a pop of color, choose tender leaves without wilting
• Parmesan, ricotta, and mozzarella cheeses: create creamy layers and sharp salty notes, always grate fresh parmesan if possible for best flavor

Instructions

Build The Meat Base:

Heat olive oil in your pressure cooker over medium heat. Add both ground beef and Italian sausage and cook, breaking up the meat, until evenly browned. Drain any excess fat to avoid greasy soup. Browning the meat well builds a rich savory foundation.

Softening The Aromatics:

Add chopped yellow onion to the pot and cook until soft and translucent. Stir in minced garlic and cook for just thirty seconds until fragrant. This gentle cooking releases sweetness from the onion and avoids burning the garlic.

Deepen The Sauce Flavor:

Stir in tomato paste and cook for two minutes, stirring frequently. This concentrates the tomato flavor and adds depth, preventing any raw tomato taste.

Combine The Seasonings And Liquids:

Pour in red pasta sauce along with red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme. Stir everything to blend flavors evenly. Add four cups of broth and bring to a boil.

Add The Noodles Carefully:

Break the uncooked lasagna noodles into bite-sized pieces and gradually add them to the boiling soup, stirring gently to avoid clumping.

Pressure Cook:

Seal the pressure cooker lid and cook on high pressure for six minutes. Once finished, let it naturally release pressure over ten minutes for best texture and flavor.

Finish With Cheese And Greens:

Open the lid and stir in ricotta and mozzarella cheeses until melted and creamy. Add fresh baby spinach and shredded parmesan, stirring until the spinach wilts and cheese is well incorporated.

Serve:

Spoon the soup hot into bowls and add extra cheese if desired for a comforting, cheesy finish.

I always look forward to the blend of ricotta melting into the soup. It gives that authentic lasagna richness without the oven time. For family dinners, it’s become a real crowd-pleaser and an easy way to get everyone around the table on busy nights.

Storage Tips

This soup keeps well in the fridge for up to three days in an airtight container. Reheat gently on the stove or in the microwave stirring occasionally to maintain a creamy texture. To prevent the noodles from getting mushy, consider cooking them slightly less before storing if you plan to keep leftovers.

Ingredient Swaps

Ground turkey or chicken sausage work well for a lighter option. Feel free to swap spinach for kale or Swiss chard depending on what you have on hand. Using no-boil lasagna noodles helps speed things up but regular dry noodles work if you break them smaller.

Serving Ideas

Serve with a crisp green salad dressed with lemon and olive oil to balance the richness. Garlic bread or toasted focaccia are perfect on the side for soaking up every last drop of the soup. A glass of red wine pairs beautifully with the hearty flavors.

This soup feels like a comforting hug and always reminds me of cozy family nights at the table.

Frequently Asked Recipe Questions

→ Can I substitute the ground beef and sausage?

Yes, you can swap with ground turkey or plant-based alternatives for a different flavor and texture.

→ What type of noodles work best for this dish?

Broken lasagna noodles hold up well and absorb the broth nicely, but any short pasta can work in a pinch.

→ How do I prevent the noodles from sticking together?

Break the noodles into smaller pieces and add them slowly while stirring to keep them separated.

→ Can I use fresh spinach instead of baby spinach?

Fresh spinach is fine but may require a slightly longer wilting time to soften completely.

→ Is it possible to adjust the spice level in this dish?

Absolutely, adjust the red pepper flakes to suit your preferred heat level or omit them for a milder taste.

→ How should I store leftovers?

Cool the soup completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.