Mouthwatering One Pot Lasagna Soup Recipe

Introduction

This mouthwatering One Pot Lasagna Soup delivers all the comforting flavors of traditional lasagna in a cozy, easy-to-make soup. Packed with ground beef, herbs, broken lasagna noodles, and creamy cheese toppings, it’s perfect for a satisfying weeknight meal.

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
• 4 oz mozzarella cheese, cut in slices
• Parmesan cheese, optional

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 any excess grease to prevent the soup from being too oily. For deeper flavor, let some browned bits develop before draining.
2. Step 2: Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper to the beef. Stir and cook over medium-low heat for about 5 minutes until the onion softens and aromatics become fragrant, stirring frequently.
3. Step 3: Pour in crushed tomatoes, chicken broth, water, and tomato paste. Break the lasagna noodles into 2-inch pieces and add them to the pot. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until noodles start to soften.
4. Step 4: Stir in frozen spinach and heavy cream. Cook uncovered on low heat for another 5 minutes until spinach is heated through and soup is creamy. Taste and adjust salt or pepper if needed.
5. Step 5: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle hot soup over the cheese, allowing it to melt. Top with a dollop of ricotta cheese and sprinkle with Parmesan if desired for a classic lasagna flavor.

Tips & Variations

• Use ground turkey or Italian sausage instead of beef for a different flavor profile.
• For a vegetarian version, omit meat and use vegetable broth with extra mushrooms or lentils.
• Fresh basil can replace dried herbs for a brighter taste.
• Leftover soup thickens as it cools; add extra broth or water when reheating for desired consistency.
• Top with crushed red pepper flakes for a spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or water to loosen the consistency if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagna noodles instead of dried?

Yes, but fresh noodles cook faster. Add them during the last few minutes of simmering, keeping an eye to avoid overcooking.

Is it possible to make this soup gluten-free?

Absolutely! Substitute regular lasagna noodles with gluten-free pasta or broken rice noodles, and ensure broth and other ingredients are gluten-free.

Mouthwatering One Pot Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This Mouthwatering One Pot Lasagna Soup is a comforting, rich, and creamy dish that captures all the classic flavors of traditional lasagna in a hearty soup form. Featuring browned ground beef, savory garlic and herbs, tender broken lasagna noodles, and creamy cheeses, this easy-to-make recipe uses just one pot to create a delicious dinner perfect for any day of the week.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 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

Liquids and Base

• 14 oz can crushed tomatoes
• 32 oz chicken broth, more if needed
• 1 cup water
• 2 tsp tomato paste

Pasta and Veggies

• 6 oz lasagna noodles, broken up (about 2 inch pieces)
• 1 cup frozen chopped spinach

Dairy and Cheese

• 1/4 cup heavy cream
• Ricotta cheese (for topping, amount as desired)
• 4 oz mozzarella cheese, cut into slices
• Parmesan cheese, optional, for sprinkling

Instructions

1. Brown the beef: 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. Let the beef develop some crispy browned bits if desired, then drain off any excess grease to prevent oily soup.
2. Sauté aromatics: 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. Stir and cook over medium-low heat for about 5 minutes until the onions soften and the aromas develop, stirring frequently to avoid burning the garlic.
3. Add liquids and noodles: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Break lasagna noodles into approximately 2-inch pieces and add them to the pot. Stir to combine. Increase heat to bring the soup to a boil, then immediately reduce to low, cover, and simmer for 10 minutes until noodles begin to soften.
4. Finish soup with spinach and cream: Stir in the frozen chopped spinach and heavy cream. Continue cooking uncovered on low for an additional 5 minutes until the spinach is heated through and the soup achieves a creamy consistency. Taste and adjust seasoning with additional salt or pepper if needed.
5. Serve with cheese: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the hot soup over the cheese to allow it to melt. Top with a dollop of ricotta cheese and sprinkle with parmesan cheese, if using, for a classic lasagna flavor in every spoonful.

Notes

• Brown the beef well for deeper flavor and to avoid greasy soup.
• Adjust the amount of chicken broth or water if you prefer a thinner or thicker soup.
• Use gluten-free lasagna noodles to make this recipe gluten free if desired.
• The ricotta and parmesan cheeses are optional but add authentic lasagna taste.
• Leftovers keep well refrigerated in a sealed container for up to 3 days.
• Reheat gently on the stovetop or in the microwave to avoid curdling the cream.

Keywords: lasagna soup, one pot soup, Italian soup, creamy soup, comfort food, ground beef soup, easy dinner