Mouthwatering One Pot Lasagna Soup Recipe

Introduction

This mouthwatering One Pot Lasagna Soup captures all the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Perfect for busy weeknights, it combines tender noodles, rich tomato broth, and creamy cheese in every bowl.

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 (for serving)
• 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 off any excess grease. For deeper flavor, allow the beef to develop crispy browned bits before draining.
2. Step 2: Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the pot with the browned beef. Stir and cook over medium-low heat for about 5 minutes, until the onion softens and the aromatics become fragrant. Stir frequently to prevent burning.
3. Step 3: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Break the lasagna noodles into pieces about 2 inches long and add to the pot. Stir well to combine. Bring the soup to a boil over medium-high heat, then reduce 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 simmering gently for a few more minutes until the spinach is heated through and the soup is creamy and well blended.
5. Step 5: Serve hot topped with dollops of ricotta, slices of mozzarella, and a sprinkle of Parmesan if desired. Enjoy your cozy bowl of lasagna soup!

Tips & Variations

• For a vegetarian version, substitute ground beef with chopped mushrooms or lentils and use vegetable broth instead of chicken broth.
• Use fresh spinach instead of frozen for a brighter green color and fresher taste.
• Add red pepper flakes for a spicy kick.
• If you prefer a thicker soup, reduce the broth slightly before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute lasagna noodles with broken spaghetti, rigatoni, or other pasta shapes you have on hand. Just adjust cooking time as needed so the noodles are tender.

Is it necessary to add cream?

The heavy cream adds richness and a smooth texture, but you can omit it or use a lighter option like half-and-half if preferred. The soup will still be delicious.

Mouthwatering One Pot Lasagna Soup Recipe

Print Recipe

★★★★★

5 from 54 reviews

This Mouthwatering One Pot Lasagna Soup is a hearty, comforting dish combining the flavors of traditional lasagna with the ease of a warming soup. Ground beef, aromatic garlic and onions, crushed tomatoes, and broken lasagna noodles simmer together in a flavorful broth, enriched with cream and spinach for added nutrition and depth. Served with a medley of cheeses like ricotta, mozzarella, and parmesan, it delivers all the cozy satisfaction of lasagna without the fuss of layered baking.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 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 into about 2-inch pieces
• 1 cup frozen chopped spinach
• 1/4 cup heavy cream

For serving:

• Ricotta cheese
• 4 oz mozzarella cheese, cut in 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 it is well browned, breaking it up with a spoon as it cooks. Once fully browned, drain off any excess grease from the pot to prevent the soup from being too oily. For deeper flavor, allow the beef to develop some crispy browned bits before draining.
2. Sauté Aromatics and Season Beef: 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 in the pot. Stir everything together and cook over medium-low heat for about 5 minutes, allowing the onion to soften and the aromatics to become fragrant. Stir frequently to avoid burning the garlic.
3. Add Liquids, Tomato, and Noodles: Pour the crushed tomatoes, chicken broth, water, and tomato paste into the pot with the sautéed beef and aromatics. Break the lasagna noodles into approximately 2-inch pieces and add them to the pot. Stir well to combine all ingredients. Increase heat and bring the soup to a boil, then immediately reduce to low, cover the pot, and simmer for 10 minutes until the noodles begin to cook and soften.
4. Add Spinach and Cream, Finish Simmering: Stir in the frozen chopped spinach and heavy cream into the soup. Continue simmering until the noodles are fully cooked and the spinach is heated through, about 5 more minutes. Adjust seasoning with additional salt and pepper if needed.
5. Serve: Ladle the soup into bowls and top each serving with dollops of ricotta cheese, sliced mozzarella, and a sprinkle of parmesan cheese if desired for an extra cheesy finish.

Notes

• For a richer flavor, allow the ground beef to brown well and develop crispy bits before removing excess grease.
• If the soup becomes too thick as it simmers, add more chicken broth or water to reach your desired consistency.
• You can substitute ground turkey or plant-based ground meat for a different protein option.
• Ricotta, mozzarella, and parmesan cheese toppings can be adjusted or omitted according to preference or dietary restrictions.
• Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop or microwave, adding extra broth if needed.

Keywords: lasagna soup, one pot soup, Italian soup, comforting soup, easy dinner recipe, ground beef soup