why make this recipe
Mouthwatering One Pot Lasagna Soup is a fantastic dish for busy weeknights. It gives you all the delicious flavors of classic lasagna in a comforting soup form, all in just one pot. This recipe is quick, easy to make, and perfect for feeding a family. Plus, it has the added bonus of minimal cleanup!
how to make Mouthwatering One Pot Lasagna Soup
Ingredients:
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes
- 4 cups beef or vegetable broth
- 2 cups uncooked pasta (lasagna noodles broken into pieces)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Directions:
Creating Mouthwatering One Pot Lasagna Soup is simple and straightforward. Follow these easy steps to bring this delicious dish to life:
Brown Meat: In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain excess fat if necessary.
Sauté Vegetables: Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, approximately 2-3 minutes.
Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and the broth. Bring the mixture to a boil.
Add Pasta and Seasoning: Once boiling, add the broken lasagna noodles, Italian seasoning, salt, and pepper. Reduce heat to a simmer and cook until the pasta is tender, about 10 minutes.
Incorporate Cheeses: Stir in the ricotta cheese, mixing until well combined. Add half of the mozzarella and Parmesan cheese, stirring until melted and creamy.
Taste and Adjust: Taste the soup and adjust seasoning if needed. If you prefer a creamier soup, add more ricotta or cheese at this stage.
Serve: Ladle the soup into bowls and top with the remaining mozzarella and Parmesan cheese. Garnish with fresh basil or parsley if desired.
These steps will guide you through making this incredible one-pot dish, ensuring that you’ll enjoy a hearty meal with minimal effort!
how to serve Mouthwatering One Pot Lasagna Soup
Serve this soup hot in bowls. You can sprinkle extra cheese on top and garnish with fresh basil or parsley for added flavor. Pair it with crusty garlic bread or a fresh salad for a complete meal.
how to store Mouthwatering One Pot Lasagna Soup
To store leftover soup, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Mouthwatering One Pot Lasagna Soup
- For added flavor, use homemade stock instead of store-bought broth.
- Feel free to add more vegetables, like bell peppers or spinach, for extra nutrition.
- If you want a spicier soup, add red pepper flakes or diced jalapeños.
variation
You can make a vegetarian version of this soup by replacing the ground beef or sausage with a mix of chopped mushrooms and bell peppers. Use vegetable broth instead of beef broth, and ensure the cheese is from a vegetarian source.
FAQs
1. Can I use other types of pasta?
Yes, you can use other pasta shapes if you don’t have lasagna noodles! Just adjust the cooking time based on the pasta used.
2. How do I make this soup dairy-free?
You can substitute dairy ingredients with plant-based alternatives like cashew cheese or tofu ricotta and non-dairy cheese options.
3. Can I prepare this soup in advance?
Yes! You can make the soup ahead of time. Just be aware that the pasta may absorb some broth as it sits, so you might need to add some more broth when reheating.
One Pot Lasagna Soup
Ingredients
Method
- In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, approximately 2-3 minutes.
- Stir in the diced tomatoes (with their juice) and the broth. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles, Italian seasoning, salt, and pepper. Reduce heat to a simmer and cook until the pasta is tender, about 10 minutes.
- Stir in the ricotta cheese, mixing until well combined. Add half of the mozzarella and Parmesan cheese, stirring until melted and creamy.
- Taste the soup and adjust seasoning if needed. If you prefer a creamier soup, add more ricotta or cheese at this stage.
- Ladle the soup into bowls and top with the remaining mozzarella and Parmesan cheese. Garnish with fresh basil or parsley if desired.