Why Make This Recipe
One Pot Lasagna Soup is the ultimate comfort food. It’s warm, hearty, and full of flavors that remind you of traditional lasagna but in a cozy soup form. This dish combines all the flavors of lasagna with the ease of cooking it in one pot. It’s perfect for busy weeknights or a chilly evening when you crave something delicious yet simple to prepare.
How to Make Mouthwatering One Pot Lasagna Soup
Ingredients:
- 1 lb ground beef
- 3 garlic cloves, finely minced
- 1/2 yellow onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp kosher salt, plus more as needed
- Freshly ground black pepper, to taste
- 14 oz can crushed tomatoes
- 32 oz chicken broth, more if needed
- 1 cup water
- 2 tsp tomato paste
- 6 oz lasagna noodles, broken up
- 1 cup frozen chopped spinach
- 1/4 cup heavy cream
- Ricotta cheese
- 4 oz mozzarella cheese, cut in slices
- Parmesan cheese, optional
Directions:
In a large pot over medium-high heat, add the ground beef. Cook until well-browned, breaking it up as it cooks. Drain any excess grease to keep the soup from getting oily. Let the beef develop some crispy bits for more flavor before draining.
Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper to the beef. Stir everything together and cook over medium-low heat for about 5 minutes until the onion is soft and the aroma is wonderful. Stir frequently to prevent burning the garlic.
Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Break the lasagna noodles into pieces (about 2 inches each) and add them to the pot. Stir well to mix everything. Raise the heat to bring the soup to a boil, then reduce to low, cover the pot, and let it simmer for 10 minutes until the noodles start to cook.
Stir in the frozen chopped spinach and heavy cream. Continue to cook on low heat for an additional 5 minutes uncovered until the spinach is heated and the soup is creamy. This is a good time to taste and adjust the salt and pepper.
For serving, place a slice of mozzarella cheese in the bottom of each bowl. Ladle the hot soup over the cheese so it can melt. Top each serving with a dollop of ricotta and a sprinkle of parmesan cheese if desired. This gives each bite that classic lasagna flavor.
How to Serve Mouthwatering One Pot Lasagna Soup
Serve the soup hot in bowls. Pair it with some crusty bread or a side salad for a complete meal. You can also let everyone customize their bowl with extra cheese or fresh herbs.
How to Store Mouthwatering One Pot Lasagna Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until hot. You might want to add a little extra broth or water as it can thicken when stored.
Tips to Make Mouthwatering One Pot Lasagna Soup
- You can swap the ground beef for ground turkey or chicken for a lighter option.
- Feel free to add other vegetables like bell peppers or mushrooms for extra nutrition.
- Use different types of cheese if you prefer, like gouda or provolone.
Variation
For a vegetarian version, you can replace the ground beef with a mix of vegetables such as zucchini, bell peppers, or mushrooms. You can also use vegetable broth instead of chicken broth.
FAQs
1. Can I make this soup ahead of time?
Yes! You can prepare it ahead and store it in the fridge for up to 3 days.
2. Can I freeze One Pot Lasagna Soup?
Yes, it freezes well. Just let it cool completely before transferring it to a freezer-safe container. It will last for about 2-3 months in the freezer.
3. What can I serve with this soup?
This soup goes great with garlic bread, a simple garden salad, or even some cheesy breadsticks!
One Pot Lasagna Soup
Ingredients
Method
- In a large pot over medium-high heat, add the ground beef. Cook until well-browned, breaking it up as it cooks. Drain any excess grease.
- Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper to the beef. Stir and cook over medium-low heat for about 5 minutes until the onion is soft.
- Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add the broken lasagna noodles and stir well.
- Raise the heat to bring the soup to a boil, then reduce to low, cover the pot, and simmer for 10 minutes.
- Stir in the frozen chopped spinach and heavy cream. Continue cooking on low heat for an additional 5 minutes uncovered.
- Place a slice of mozzarella cheese in the bottom of each bowl. Ladle the hot soup over the cheese so it can melt. Top with a dollop of ricotta and a sprinkle of parmesan cheese if desired.