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One Pot Lasagna Soup

A comforting and hearty soup that captures all the flavors of traditional lasagna while being easy to prepare in one pot, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Dairy
  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 1/4 cup heavy cream
  • 4 oz mozzarella cheese, cut in slices For serving.
  • 1 cup ricotta cheese For serving.
  • Parmesan cheese Parmesan cheese, optional For serving.
Vegetables and Spices
  • 3 cloves garlic, 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.
  • to taste Freshly ground black pepper
  • 1 cup frozen chopped spinach
Liquids and Pasta
  • 14 oz crushed tomatoes
  • 32 oz chicken broth Add more if needed.
  • 1 cup water
  • 2 tsp tomato paste
  • 6 oz lasagna noodles, broken up Break into pieces about 2 inches each.

Method
 

Preparation
  1. 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.
  2. 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.
Cooking
  1. Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add the broken lasagna noodles and stir well.
  2. Raise the heat to bring the soup to a boil, then reduce to low, cover the pot, and simmer for 10 minutes.
  3. Stir in the frozen chopped spinach and heavy cream. Continue cooking on low heat for an additional 5 minutes uncovered.
Serving
  1. 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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding broth or water if necessary. For a vegetarian version, replace ground beef with vegetables such as zucchini, bell peppers, or mushrooms, and use vegetable broth.