Description
This Mouthwatering One Pot Lasagna Soup combines all the flavors of classic lasagna in a comforting, easy-to-make soup. Ground beef, aromatic herbs, tender broken lasagna noodles, and a creamy spinach finish come together in one pot for a hearty and delicious meal perfect for any day of the week.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef
- 3 garlic cloves, finely minced
- 1/2 yellow onion, diced
Seasonings
- 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 Tomatoes
- 14 oz can crushed tomatoes
- 32 oz chicken broth, more if needed
- 1 cup water
- 2 tsp tomato paste
Pasta and Vegetables
- 6 oz lasagna noodles, broken into 2-inch pieces
- 1 cup frozen chopped spinach
Dairy and Cheese
- 1/4 cup heavy cream
- Ricotta cheese (for topping)
- 4 oz mozzarella cheese, cut into slices
- Parmesan cheese, optional for garnish
Instructions
- Brown the Ground 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. Once fully browned, drain any excess grease from the pot. For extra flavor, allow some crispy browned bits to develop before draining.
- Sauté Aromatics and Seasonings: Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef. Stir together and cook over medium-low heat for about 5 minutes, stirring frequently until the onion softens and the garlic is fragrant, making sure not to burn the garlic.
- Add Liquids and Pasta: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add the broken lasagna noodles, stirring well to combine all ingredients. Increase heat to bring the soup to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the noodles begin to soften.
- Finish with Spinach and Cream: Stir in the frozen chopped spinach and heavy cream into the simmering soup. Continue to cook uncovered on low heat for an additional 5 minutes until the spinach is heated through and the soup becomes creamy. Taste and adjust seasoning with salt or pepper as needed.
- Serve with Cheeses: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the hot lasagna soup over the cheese to allow it to melt. Top each bowl with a dollop of ricotta cheese and a generous sprinkle of parmesan cheese, if desired, for that classic lasagna flavor in every bite.
Notes
- If you prefer a vegetarian version, substitute ground beef with lentils or a plant-based ground meat.
- Using fresh spinach instead of frozen will require a few extra minutes to cook down.
- You can add red pepper flakes for a spicy kick.
- Adjust the thickness by adding more chicken broth or water if desired.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
