Description
This comforting One Pot Lasagna Soup captures all the rich, cheesy flavors of traditional lasagna in a hearty, easy-to-make soup. Featuring ground beef, lasagna noodles, spinach, and a medley of Italian seasonings simmered together in a savory tomato broth, this recipe combines convenience and deliciousness in one pot, perfect for a cozy weeknight meal.
Ingredients
Units
Scale
For the Soup:
- 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 into 2-inch pieces
- 1 cup frozen chopped spinach
- 1/4 cup heavy cream
For Serving:
- Ricotta cheese
- 4 oz mozzarella cheese, sliced
- Parmesan cheese, optional
Instructions
- Brown the Ground Beef: In a large pot over medium-high heat, add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks. For deeper flavor, allow crispy browned bits to form before draining off excess grease to prevent the soup from being too oily.
- Sauté Aromatics and Spices: 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. Cook over medium-low heat for about 5 minutes, stirring frequently until the onions soften and the aromatics become fragrant, being careful not to burn the garlic.
- Add Liquids and Noodles: Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add the broken lasagna noodles to the pot and stir well to combine. Increase the heat to bring the soup to a boil, then reduce heat to low, cover the pot, and simmer for 10 minutes until the noodles start to soften.
- Finish with Spinach and Cream: Stir in the frozen chopped spinach and heavy cream. Continue to cook uncovered on low heat for an additional 5 minutes, allowing the spinach to heat through and the soup to become creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve with Cheese: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the hot soup over the cheese so it melts. Top each serving with a dollop of ricotta cheese and a generous sprinkle of parmesan cheese, if desired, to achieve that classic lasagna flavor in every bite.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumble and use vegetable broth instead of chicken broth.
- If lasagna noodles are not available, broken broken pasta such as penne or rigatoni can be used as a substitute.
- Adjust the soup thickness by adding more broth or water if it becomes too thick while simmering.
- Leftovers store well in the refrigerator for up to 3 days and can also be frozen for up to 2 months.
- Use freshly grated parmesan for best flavor, but pre-grated works in a pinch.
