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.
Ingredients
Meat and Base Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 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 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
- ¼ cup heavy cream
Cheeses
- Ricotta cheese
- 4 oz mozzarella cheese, cut in slices
- Parmesan cheese (optional)
Instructions
Preparation
- 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.
- 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
- Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add broken lasagna noodles and stir to combine.
- 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.
- Stir in frozen chopped spinach and heavy cream. Cook on low for an additional 5 minutes until heated through and creamy.
Serving
- 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.
