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–+ servings

Get all the cozy comfort of lasagna—without the layering or oven. This one-pot lasagna soup simmers savory mushrooms, zucchini, and wavy pasta in a tomato-basil broth, finished with spinach and a cloud of ricotta and parmesan. It’s quick, flexible, and totally satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 bowls
Course: Main Course, Soup
Cuisine: Comfort Food, Italian-inspired
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp chili flakes (optional)
  • 10 oz mushrooms, sliced
  • 1 small zucchini, diced
  • 2 tbsp tomato paste
  • 1 tsp balsamic vinegar
  • 28 oz crushed tomatoes (or whole, hand-crushed)
  • 4 cups low-sodium vegetable broth
  • 9–10 oz lasagna noodles, broken into pieces
  • 2 cups baby spinach
  • 1/2 cup milk or half-and-half (optional)
  • Kosher salt & black pepper, to taste
  • 1 cup ricotta (for topping)
  • 1/2 cup grated parmesan (for topping)
  • fresh basil leaves (for garnish)

Equipment

  • Dutch oven or soup pot
  • cutting board
  • knife
  • wooden spoon or long-handled spoon
  • measuring cups and spoons
  • ladle
  • Microplane (for Parmesan)

Method
 

  1. Warm olive oil in a Dutch oven over medium heat. Add onion and a pinch of salt. Cook until glossy, then stir in garlic, Italian seasoning, and chili flakes. Cook for 30 seconds until fragrant.
  2. Add mushrooms and zucchini. Cook until mushrooms brown and their liquid evaporates.
  3. Stir in tomato paste and cook until it darkens. Add balsamic vinegar to deglaze the pot and lift the caramelized bits.
  4. Pour in crushed tomatoes and vegetable broth. Bring to a simmer and season with salt and pepper to taste.
  5. Add broken lasagna noodles. Stir frequently and simmer until pasta is al dente, about 8–12 minutes.
  6. Stir in baby spinach until wilted. Add milk or half-and-half if using, and heat through gently.
  7. Ladle into bowls and top with ricotta, parmesan, basil, and black pepper. Serve hot.

Nutrition

Calories: 390kcalCarbohydrates: 48gProtein: 17gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 840mgPotassium: 980mgFiber: 5gSugar: 9gVitamin A: 3100IUVitamin C: 18mgCalcium: 320mgIron: 4.2mg

Notes

Make it lighter by skipping the dairy in the pot and just topping with a spoon of ricotta. For a creamy version, stir in milk or blend a bit of the soup base. Add a can of white beans for protein, or swap spinach for kale. Great for meal prep—just add broth when reheating.

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