One Pot Lasagna Soup
This hearty One Pot Lasagna Soup combines all the comforting flavors of traditional lasagna—savory beef, garlic, tomatoes, noodles, and creamy cheese—into a simple, cozy soup made in just one pot.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients
- 1 lb ground beef
- 3 cloves garlic finely minced
- ½ yellow onion diced
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried basil
- ½ tsp dried oregano
- 1 tsp kosher salt plus more to taste
- black pepper to taste
- 14 oz crushed tomatoes canned
- 32 oz chicken broth more if needed
- 1 cup water
- 2 tsp tomato paste
- 6 oz lasagna noodles broken into pieces
- 1 cup frozen spinach chopped
- ¼ cup heavy cream
- ricotta cheese for topping
- 4 oz mozzarella cheese sliced
- parmesan cheese optional, for serving
Instructions
- Heat a large pot over medium-high heat and brown the ground beef, breaking it into small pieces. Drain excess grease.
- Add garlic, onion, garlic powder, onion powder, basil, oregano, salt, and pepper. Sauté until fragrant and onion softens.
- Stir in crushed tomatoes, chicken broth, water, and tomato paste. Bring mixture to a boil.
- Add broken lasagna noodles. Reduce heat, cover, and simmer about 10 minutes until noodles are tender.
- Stir in spinach and heavy cream. Simmer uncovered for 5 more minutes. Adjust seasoning as needed.
- Place a slice of mozzarella in each serving bowl. Ladle hot soup over top to melt the cheese.
- Top each bowl with ricotta and Parmesan if desired. Serve warm.
Notes
For a vegetarian option, substitute beef with lentils or plant-based protein. Use gluten-free pasta for a gluten-free version. Soup can be refrigerated for up to 4 days or frozen for 3 months.