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–+ servings
Mouthwatering One Pot Lasagna Soup

Mouthwatering One Pot Lasagna Soup for Cozy Family Nights

A comforting Mouthwatering One Pot Lasagna Soup that combines familiar lasagna flavors into a quick and easy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Ground Beef Choose 80/20 or 85/15 for the best flavor
  • 3 cloves Garlic, minced Fresh garlic adds aromatic depth
  • 1/2 Yellow Onion, diced Substitute with white onion if needed
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Dried Basil
  • 1/2 tsp Oregano
  • 1 tsp Kosher Salt Adjust as needed
  • to taste Black Pepper Use freshly ground
  • 14 oz Crushed Tomatoes This is your soup base
  • 32 oz Chicken Broth Substitute with vegetable broth for a vegetarian option
  • 1 cup Water Adjust consistency, add more broth for richness
  • 2 tsp Tomato Paste Intensifies flavor and thickens soup
  • 6 oz Lasagna Noodles, broken up
  • 1 cup Frozen Chopped Spinach Fresh spinach is a great substitute
  • 1/4 cup Heavy Cream Use half-and-half or coconut milk for lighter version
  • Ricotta Cheese Dollop on top for classic lasagna feel
  • 4 oz Mozzarella Cheese, sliced Provolone can be used as a switch
  • Parmesan Cheese Optional for savory finish

Equipment

  • large pot

Method
 

Cooking Steps
  1. Brown the Beef - In a large pot over medium-high heat, add the ground beef, breaking it into small pieces. Cook for about 5-7 minutes until browned and fully cooked. Drain excess grease.
  2. Sauté Aromatics - Add the garlic, onion, garlic powder, onion powder, basil, oregano, salt, and pepper. Sauté for 2-3 minutes until the onion becomes translucent.
  3. Incorporate Tomatoes and Broth - Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Stir and bring to a gentle simmer for about 5 minutes.
  4. Add the Noodles - Carefully add broken lasagna noodles, ensure they're submerged. Bring to a boil, reduce heat and simmer for 10 minutes until noodles are al dente.
  5. Mix in Spinach and Cream - Add frozen spinach and heavy cream. Cook for an additional 5 minutes over low heat to thicken and wilt the spinach.
  6. Serve the Soup - Ladle the soup into bowls, placing a slice of mozzarella on each serving. Top with a dollop of ricotta and sprinkle with parmesan if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze (without cream) for up to 3 months. Reheat gently on the stove.

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