Mouthwatering One Pot Lasagna Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
