Description

Delicious and comforting, this Mouthwatering One Pot Lasagna Soup has all the classic lasagna flavors packed into a single hearty bowl. With rich ground beef, tender noodles, creamy cheese, and robust tomato broth, it’s a perfect one-pot weeknight meal.

Ingredients

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 up
1 cup frozen chopped spinach
1/4 cup heavy cream

For serving:

Ricotta cheese
4 oz mozzarella cheese, cut in slices
Parmesan cheese, optional

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Instructions

1. 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. Drain excess grease.

2. Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and pepper to the pot. Stir and cook over medium-low heat for 5 minutes until fragrant.

3. Pour in crushed tomatoes, chicken broth, water, and tomato paste. Break lasagna noodles into 2-inch pieces and add to the pot. Stir to combine.

4. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes until noodles begin to soften.

5. Stir in frozen chopped spinach and heavy cream. Cook on low, uncovered, for 5 minutes until spinach is heated through and soup is creamy. Adjust seasoning to taste.

6. Place a slice of mozzarella cheese at the bottom of each serving bowl. Ladle hot soup over cheese to melt it.

7. Top each bowl with a dollop of ricotta cheese and sprinkle with parmesan cheese if desired. Serve hot.

Notes

Add a pinch of crushed red pepper flakes for a slight kick.

Use ground turkey instead of beef for a lighter option.

This soup thickens as it sits—add extra broth when reheating if needed.

Best enjoyed fresh, but leftovers store well for up to 3 days in the fridge.