One Pot Lasagna Soup
A comforting and hearty soup that combines all the flavors of traditional lasagna into a single pot meal, perfect for busy weeknights.
Ingredients
Meat and Aromatics
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 3 cloves garlic, minced
- 1/2 cup yellow onion, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp kosher salt More to taste.
- Fresh ground pepper To taste.
Liquids and Base
- 14 oz can crushed tomatoes
- 32 oz chicken broth Plus more if needed.
- 1 cup water
- 2 tsp tomato paste
Pasta and Vegetables
- 6 oz lasagna noodles, broken into small pieces
- 1 cup frozen spinach
Dairy
- 1/4 cup cream
- Ricotta cheese For serving.
- 4 oz mozzarella cheese, sliced For serving.
- Optional: parmesan cheese For garnish.
Instructions
Preparation
- Brown 1 pound of ground beef in a large pot over medium heat, breaking the meat apart as it cooks. Drain any excess grease.
- Add minced garlic and chopped onion to the pot along with garlic powder, onion powder, dried basil, dried oregano, kosher salt, and ground pepper. Cook for 5 minutes until onions are tender.
Cooking
- Stir in crushed tomatoes, chicken broth, water, and tomato paste.
- Add broken lasagna noodles and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
- After 10 minutes, add frozen spinach and cream. Stir and simmer for an additional 5 minutes.
Serving
- Ladle the soup into bowls over a slice of mozzarella cheese. Top with a dollop of ricotta cheese and sprinkle with optional parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on stovetop, adding broth or water as needed.