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–+ servings
One Pot Lasagna Soup

Cozy One Pot Lasagna Soup – A Creamy Weeknight Delight

This One Pot Lasagna Soup is a creamy and hearty dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Use 80/20 to 85/15 for optimal flavor.
  • 3 cloves Garlic Minced for aromatic depth.
  • 1/2 cup Yellow Onion Diced; can substitute with shallots.
  • 1/4 tsp Dried Basil Adjust amount to taste.
  • 1/2 tsp Dried Oregano Adjust amount to taste.
  • 1 tsp Kosher Salt Plus more as needed.
  • Freshly Ground Black Pepper Adjust according to preference.
  • 14 oz Crushed Tomatoes Use fire-roasted for added depth.
  • 32 oz Chicken Broth More if needed; vegetable broth works for vegetarian.
  • 1 cup Water Thin the soup as needed.
  • 2 tsp Tomato Paste Increase for richer taste.
For the Noodle Portion
  • 6 oz Lasagna Noodles Broken; substitute with gluten-free if desired.
For Nutritional Boost
  • 1 cup Frozen Chopped Spinach Fresh can be used; adjust amount as needed.
For Creaminess
  • 1/4 cup Heavy Cream Substitute with half-and-half for a lighter option.
For Topping
  • Ricotta Cheese For serving.
  • 4 oz Mozzarella Cheese Cut into slices.
  • Parmesan Cheese Optional for added flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for One Pot Lasagna Soup
  1. In a large pot over medium-high heat, add the ground beef. Break it into small pieces using a wooden spoon, cooking until browned, about 6-8 minutes. Drain excess grease.
  2. Add minced garlic and diced onion to the pot, stirring well. Sprinkle in the dried herbs, kosher salt, and black pepper. Cook for about 5 minutes until onions soften.
  3. Pour in crushed tomatoes, chicken broth, water, and tomato paste. Stir to combine and bring to a gentle simmer.
  4. Add the broken lasagna noodles, stirring to ensure they’re evenly distributed. Cover and let simmer for 10 minutes, stirring occasionally.
  5. Stir in frozen chopped spinach and heavy cream. Cook uncovered for an additional 5 minutes, allowing the soup to thicken.
  6. Serve by placing slices of mozzarella cheese in bowls and ladling the hot soup over it. Top with ricotta cheese and parmesan if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 50IUVitamin C: 15mgCalcium: 30mgIron: 20mg

Notes

For best results, follow all steps closely to maintain the flavor and texture of the soup.

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