Mouthwatering One Pot Lasagna Soup
This recipe combines the beloved flavors of traditional lasagna into a comforting, hearty soup. One Pot Lasagna Soup provides a savory, aromatic experience that warms the soul. With a perfect blend of spices, creamy textures, and satisfying noodles, it’s no wonder this dish has become a favorite in many homes.
Why Make This Recipe
The appeal of One Pot Lasagna Soup lies in its simplicity and richness. It’s an excellent choice for busy weeknights or cozy weekends when you want a hearty meal without the fuss of multiple pots and pans. This recipe showcases all the classic flavors of lasagna in a single, easy-to-make dish. Plus, it’s flexible, making it a wonderful canvas for customization. Whether you are a busy parent, a college student, or anyone who loves comfort food, this lasagna soup will surely satisfy your cravings.
How to Make Mouthwatering One Pot Lasagna Soup
Creating this delicious dish is simple and straightforward. Below is a step-by-step guide, along with the necessary ingredients you’ll need to whip up this delightful meal.
Ingredients:
- 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 up
- 1 cup frozen chopped spinach
- 1/4 cup heavy cream
- Ricotta cheese
- 4 oz mozzarella cheese, cut in slices
- Parmesan cheese, optional
Directions:
- In a large pot over medium-high heat, add the ground beef and cook until it is well-browned, breaking it up with a spoon as it cooks. Once fully browned, drain off any excess grease from the pot to prevent the soup from being too oily. If you like a deeper flavor, let the beef develop some crispy browned bits before draining.
- 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 in the pot. Stir everything together and cook over medium-low heat for about 5 minutes, letting the onion soften and the aromatics become fragrant. Stir frequently to avoid burning the garlic.
- Pour the crushed tomatoes, chicken broth, water, and tomato paste into the pot with the sautéed beef and aromatics. Break the lasagna noodles into pieces (about 2 inches each) and add them to the pot. Stir well to combine all ingredients. Raise the heat and bring the soup to a boil, then immediately reduce to low, cover the pot, and simmer for 10 minutes until the noodles begin to cook and soften.
- Stir in the frozen chopped spinach and heavy cream to the simmering soup. Continue to cook on low heat, uncovered, for an additional 5 minutes until the spinach is heated through and the soup is creamy. I like to let the flavors meld together in these last few minutes—taste and adjust the salt or pepper if needed.
- Place a slice of mozzarella cheese in the bottom of your serving bowl. Ladle the hot lasagna soup over the cheese, allowing it to melt. Top each bowl with a dollop of ricotta cheese and a generous sprinkle of parmesan cheese, if using. The mixed cheeses give a classic lasagna flavor to each bite.
How to Serve Mouthwatering One Pot Lasagna Soup
Serve this comforting lasagna soup hot, garnished with extra ricotta and parmesan cheese for an authentic lasagna experience. It pairs wonderfully with garlic bread, crusty rolls, or a fresh garden salad. You can even add a sprinkle of red pepper flakes or fresh basil for an added kick!
How to Store Mouthwatering One Pot Lasagna Soup
To store any leftover soup, allow it to cool completely before transferring to airtight containers. Refrigerator-stored lasagna soup can last up to 3-4 days. For longer storage, consider freezing portions in freezer-safe containers, where it can last for up to 3 months. When reheating, add a splash of chicken broth or water to thin it out if it has thickened.
Tips to Make Mouthwatering One Pot Lasagna Soup
- Adjust the ingredients according to your dietary preferences, such as substituting ground turkey or chicken for beef.
- For a vegetarian version, omit the meat and use vegetable broth while adding more vegetables like zucchini or bell peppers.
- Ensure not to overcook the lasagna noodles; they should be al dente as they will continue to soften while the soup cools.
Variation
Feel free to customize the soup with your favorite vegetables, like mushrooms, bell peppers, or zucchini. You can also experiment with different types of cheese, like fontina or provolone, to give the soup a unique twist.
FAQs
1. Can I use fresh lasagna noodles instead of dried?
Yes, but fresh noodles may require less cooking time. Adjust the simmering duration to prevent them from becoming mushy.
2. How can I make this soup spicier?
For added heat, incorporate crushed red pepper flakes while cooking the meat or add hot Italian sausage instead of ground beef.
3. Is there a gluten-free option?
Absolutely! You can use gluten-free lasagna noodles or substitute them entirely with spiralized vegetables like zucchini or squash.
One Pot Lasagna Soup
Ingredients
Meat and Aromatics
- 1 lb ground beef
- 3 cloves garlic, 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
Base Ingredients
- 14 oz can crushed tomatoes
- 32 oz chicken broth more if needed
- 1 cup water
- 2 tsp tomato paste
Noodles and Greens
- 6 oz lasagna noodles, broken up
- 1 cup frozen chopped spinach
Dairy
- 1/4 cup heavy cream
- Ricotta cheese for topping
- 4 oz mozzarella cheese, cut in slices
- Parmesan cheese, optional for topping
Instructions
Cooking the Beef
- In a large pot over medium-high heat, add the ground beef and cook until it is well-browned, breaking it up with a spoon as it cooks. Once fully browned, drain off any excess grease from the pot to prevent the soup from being too oily.
Adding Flavors
- 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 in the pot. Stir everything together and cook over medium-low heat for about 5 minutes.
Combining Base Ingredients
- Pour the crushed tomatoes, chicken broth, water, and tomato paste into the pot with the sautéed beef and aromatics. Break the lasagna noodles into pieces and add them to the pot. Stir well to combine all ingredients.
- Raise the heat and bring the soup to a boil, then immediately reduce to low, cover the pot, and simmer for 10 minutes.
Finishing Touches
- Stir in the frozen chopped spinach and heavy cream to the simmering soup. Continue to cook on low heat, uncovered, for an additional 5 minutes until the spinach is heated through and the soup is creamy.
Serving
- Place a slice of mozzarella cheese in the bottom of your serving bowl. Ladle the hot lasagna soup over the cheese, allowing it to melt. Top each bowl with a dollop of ricotta cheese and a generous sprinkle of parmesan cheese, if using.
