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One Pot Lasagna Soup

A comforting and hearty soup that captures all the flavors of traditional lasagna in a simple, one-pot meal perfect for busy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 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 Adjust according to taste.
  • 1 to taste freshly ground black pepper
Broth and Tomatoes
  • 14 oz can crushed tomatoes
  • 32 oz chicken broth, more if needed
  • 1 cup water
  • 2 tsp tomato paste
Pasta and Greens
  • 6 oz lasagna noodles, broken up Can substitute with other pasta.
  • 1 cup frozen chopped spinach
  • 1/4 cup heavy cream
Cheeses
  • Ricotta cheese
  • 4 oz mozzarella cheese, cut in slices
  • Parmesan cheese (optional)

Method
 

Preparation
  1. In a large pot over medium-high heat, add the ground beef and cook until well-browned, breaking it up with a spoon. Drain excess grease.
  2. Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper. Cook over medium-low heat for about 5 minutes until onion is soft.
Cooking
  1. Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add broken lasagna noodles and stir to combine.
  2. Raise the heat to bring the soup to a boil, then reduce to low, cover the pot, and simmer for 10 minutes until noodles are tender.
  3. Stir in frozen chopped spinach and heavy cream. Cook on low for an additional 5 minutes until heated through and creamy.
Serving
  1. Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the soup over it, top with a dollop of ricotta cheese, and sprinkle with parmesan if desired.

Notes

Serve hot, garnished with fresh basil or parsley. This soup pairs wonderfully with crusty bread or a fresh side salad.