Mouthwatering One Pot Lasagna Soup Recipe
Introduction
This comforting One Pot Lasagna Soup brings all the flavors of classic lasagna into a warm, hearty bowl. It’s an easy, satisfying meal perfect for busy weeknights or chilly days.
Ingredients
- 1 lb lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 8 oz lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Instructions
- Step 1: In a large pot or Dutch oven over medium heat, add a splash of olive oil. Once hot, add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.
- Step 2: Stir in the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant.
- Step 3: Pour in the diced tomatoes with their juices and the tomato sauce. Add the beef broth, stirring everything together.
- Step 4: Sprinkle in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Step 5: Add the broken lasagna noodles into the bubbling broth. Stir well and let it cook for about 10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- Step 6: Once the noodles are cooked, stir in the fresh spinach. Let it wilt down for about 2 minutes.
- Step 7: In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper. Serve the soup hot, adding a dollop of the ricotta mixture to each bowl. Sprinkle with shredded mozzarella and grated Parmesan before serving.
Tips & Variations
- Use vegetable broth instead of beef broth for a lighter version or to make it more vegetarian-friendly (replace ground beef with mushrooms or lentils).
- For extra flavor, add a splash of red wine when sautéing the beef and onions.
- Swap fresh spinach for kale or arugula if preferred.
- Try adding red pepper flakes for a spicy kick.
- Use gluten-free noodles or pasta alternatives if needed.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen if needed. You can also freeze the soup 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 make this soup ahead of time?
Yes, it’s great for meal prep. Keep the ricotta topping separate and add it fresh when serving to maintain texture.
Can I use other types of cheese?
Absolutely! You can substitute part or all of the mozzarella and Parmesan with provolone, fontina, or a cheese blend you enjoy.
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Mouthwatering One Pot Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Mouthwatering One Pot Lasagna Soup brings all the rich flavors of classic lasagna into a comforting, easy-to-make soup. Featuring lean ground beef, tender broken lasagna noodles, fresh spinach, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses, this hearty dish is perfect for a cozy meal any day of the week. All cooked in a single pot for minimal cleanup and maximum deliciousness.
Ingredients
Meat and Vegetables
- 1 lb lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
Liquids and Tomatoes
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
Pasta
- 8 oz lasagna noodles, broken into pieces
Cheeses
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings and Oils
- 2 tsp Italian seasoning
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Instructions
- Brown the Ground Beef: Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat from the pot.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion turns translucent and the garlic becomes fragrant.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the tomato sauce. Add 4 cups of beef broth and stir to combine all the ingredients.
- Season the Soup: Sprinkle in the Italian seasoning, salt, and pepper according to your taste. Bring the entire mixture to a gentle simmer.
- Cook the Noodles: Add the broken lasagna noodles into the simmering broth. Stir well and let cook for about 10 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking.
- Add Spinach: Once the noodles are cooked, stir in the fresh spinach. Allow it to wilt down for about 2 minutes.
- Prepare Ricotta Mixture and Serve: In a separate bowl, mix the ricotta cheese with a pinch of salt and pepper. Serve the soup hot in bowls, adding a dollop of the ricotta mixture on top. Finish by sprinkling shredded mozzarella and grated Parmesan cheeses over each serving.
Notes
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative and use vegetable broth instead of beef broth.
- Use gluten-free lasagna noodles to make the recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens too much.
- Adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: One Pot Lasagna Soup, Lasagna Soup Recipe, Easy Italian Soup, Comfort Food Soup, Ground Beef Soup
