Mouthwatering One Pot Lasagna Soup Recipe

Introduction

This mouthwatering One Pot Lasagna Soup is a comforting twist on the classic Italian dish, combining all the flavors of lasagna in a hearty, easy-to-make soup. Perfect for chilly evenings, it’s a satisfying meal that comes together quickly with minimal cleanup.

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, for serving
• 4 oz mozzarella cheese, cut in slices
• Parmesan cheese, optional, for serving

Instructions

1. Step 1: In a large pot over medium-high heat, add the ground beef and cook until well-browned, breaking it up with a spoon as it cooks. Drain any excess grease to keep the soup from becoming too oily. For deeper flavor, allow some crispy browned bits to form before draining.
2. Step 2: Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper to the browned beef. Stir and cook over medium-low heat for about 5 minutes, until the onion softens and the aromatics are fragrant. Stir frequently to avoid burning the garlic.
3. Step 3: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Break the lasagna noodles into roughly 2-inch pieces and add to the pot. Stir everything together, bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 10 minutes until the noodles begin to soften.
4. Step 4: Stir in the frozen chopped spinach and heavy cream. Continue cooking uncovered over low heat for 5 more minutes until the spinach is heated through and the soup is creamy. Taste and adjust seasoning with salt and pepper as needed.
5. Step 5: To serve, place a slice of mozzarella cheese in the bottom of each bowl. Ladle the hot soup over the cheese, allowing it to melt. Top with a dollop of ricotta cheese and a sprinkle of parmesan if desired for that classic lasagna flavor.

Tips & Variations

• Use ground turkey or Italian sausage instead of beef for a different meat flavor.
• For a vegetarian version, omit the meat and use vegetable broth plus hearty vegetables like mushrooms and zucchini.
• Break lasagna noodles into small pieces so they cook quickly and fit well in a spoon.
• Add red pepper flakes for a spicy kick.
• Replace heavy cream with half-and-half for a lighter soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, add a splash of broth or water to restore a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well and can be made a day in advance. Flavors often improve after resting overnight. Just reheat gently before serving.

Can I use gluten-free noodles?

Absolutely. Just be sure to add them later and keep an eye on cooking times, as gluten-free noodles may cook faster or require a specific method.

Mouthwatering One Pot Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 92 reviews

This Mouthwatering One Pot Lasagna Soup combines all the classic flavors of traditional lasagna in a comforting, easy-to-make soup. Made with browned ground beef, crushed tomatoes, broken lasagna noodles, and a medley of Italian spices, it is finished with creamy spinach and dairy cheeses to create a rich, hearty meal perfect for a cozy night in.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Soup:

• 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 (about 2 inch pieces)
• 1 cup frozen chopped spinach
• 1/4 cup heavy cream

For Serving:

• Ricotta cheese
• 4 oz mozzarella cheese, cut into slices
• Parmesan cheese, optional

Instructions

1. Brown the Ground Beef: In a large pot over medium-high heat, add the ground beef and cook until well-browned, breaking it up with a spoon. Let the beef develop crispy browned bits if desired. Drain off any excess grease from the pot.
2. Sauté Aromatics and Spices: Add the finely minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef. Stir and cook over medium-low heat for about 5 minutes until the onion softens and the mixture becomes fragrant. Stir frequently to avoid burning the garlic.
3. Add Tomatoes, Broth, and Noodles: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Stir to combine. Add the broken lasagna noodles and mix well. Increase heat to bring the soup to a boil, then reduce heat to low, cover, and simmer for 10 minutes until noodles begin to soften.
4. Finish with Spinach and Cream: Stir in the frozen chopped spinach and heavy cream. Cook uncovered on low heat for another 5 minutes until the spinach is heated through and the soup is creamy. Taste and adjust salt or pepper as needed.
5. Serve with Cheese: Place a slice of mozzarella cheese at the bottom of each serving bowl. Ladle the hot soup over the cheese, allowing it to melt. Top each bowl with a dollop of ricotta cheese and a sprinkle of parmesan cheese if desired.

Notes

• For a deeper flavor in the beef, let it brown until crispy bits form before draining grease.
• You can substitute ground turkey or chicken for a lighter version.
• Use gluten-free lasagna noodles to make this dish gluten-free.
• Adjust the amount of heavy cream to suit your desired creaminess.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
• If the soup becomes too thick upon standing, stir in a little extra broth or water when reheating.

Keywords: One Pot Lasagna Soup, Italian Soup, Ground Beef Soup, Comfort Food, Easy Dinner Recipe, Creamy Lasagna Soup