Get ready to enjoy all the rich, savory, and cheesy goodness of a classic lasagna, but without any of the complicated layering or long baking times. This One-Pot Lasagna Soup is a true game-changer, transforming the beloved casserole into a cozy, comforting, and incredibly easy-to-make soup. This hearty meal is loaded with seasoned ground beef, tender broken lasagna noodles, and spinach, all swimming in a rich tomato broth. Finished with a slice of melty mozzarella and a creamy dollop of ricotta, it’s a satisfying dinner that the whole family will adore.
Why This is the Ultimate Comfort Food Recipe
This recipe is a viral sensation for a reason and is destined to become a staple in your dinner rotation.
- A True One-Pot Wonder: Everything from browning the meat to cooking the noodles happens in a single pot, which means deep flavor development and incredibly easy cleanup.
- Ready in About 30 Minutes: This is the perfect meal for a busy weeknight when you’re craving something hearty and home-cooked without the long wait.
- Tastes Just Like Lasagna: It perfectly captures the classic flavors of a savory meat sauce, tender pasta, and a creamy, cheesy finish.
- Hearty and Satisfying: This is a substantial soup that eats like a full meal, guaranteed to leave everyone feeling happy and full.
Your Simple Ingredient Checklist
This recipe uses classic, comforting ingredients for a truly authentic taste.
The Ingredient Lineup:
- 1 lb of lean ground beef
- 1/2 a yellow onion, diced
- 3 cloves of garlic, finely minced
- 1 (14-ounce) can of crushed tomatoes
- 32 oz (4 cups) of chicken broth
- 1 cup of water
- 2 tsp of tomato paste
- 6 oz of lasagna noodles, broken into pieces
- 1 cup of frozen chopped spinach
- ¼ cup of heavy cream
- Seasonings: ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried basil, ½ tsp dried oregano, and 1 tsp kosher salt.
- For Serving: Slices of mozzarella cheese, ricotta cheese, and grated Parmesan cheese (optional).
Step-by-Step Instructions
This impressive soup comes together easily in one pot.
Part 1: Brown the Beef and Build the Broth
- Brown the Beef: In a large Dutch oven or pot over medium-high heat, cook the ground beef until it is browned, breaking it apart with a spoon. Drain off any excess grease.
- Sauté the Aromatics: Add the diced onion, minced garlic, and all the dried seasonings (garlic powder, onion powder, basil, oregano, and salt) to the pot with the beef. Cook over medium-low heat for about 5 minutes, until the onion has softened and the spices are fragrant.
- Create the Broth: Stir in the crushed tomatoes, chicken broth, water, and tomato paste. Bring the mixture to a boil.
Part 2: Cook the Noodles and Finish
- Cook the Noodles: Add the broken lasagna noodle pieces to the boiling soup. Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes, or until the noodles are tender.
- Add the Final Touches: Stir in the frozen spinach and the heavy cream. Continue to cook on low, uncovered, for another 5 minutes to allow the soup to thicken slightly and the spinach to heat through.
- Serve: This is the fun part! Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the hot soup directly over the cheese. Top each bowl with a generous dollop of ricotta cheese and a sprinkle of Parmesan, if desired. Serve immediately and watch the cheese get wonderfully melty.
Frequently Asked Questions (FAQ)
1. Can I use a different kind of meat for this soup? Yes, absolutely! For an even more flavorful soup, you can substitute the ground beef with 1 pound of mild or spicy Italian sausage (with the casings removed). Ground turkey or a mix of beef and sausage would also be delicious.
2. Can I make this Lasagna Soup in a slow cooker? Yes, this recipe is great for the crockpot. Brown the meat and sauté the onions and garlic on the stovetop first. Then, transfer that mixture to your slow cooker and add the crushed tomatoes, broth, water, and seasonings. Cook on LOW for 4-6 hours. About 30 minutes before serving, turn the slow cooker to HIGH, stir in the broken lasagna noodles and the spinach, and let them cook until tender. Stir in the heavy cream right at the end and serve with the cheese toppings as directed.
3. What’s the best way to break the lasagna noodles? The easiest and cleanest way is to do it right in the box! Before you even open the inner wax paper bag, just hold the box of lasagna noodles closed and give it a few good shakes or carefully break the noodles by hand from the outside of the box. This will give you perfect, bite-sized pieces without making a mess.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so the soup will be much thicker the next day. Reheat it gently in a saucepan on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth to thin it back down to your desired consistency.
One-Pot Lasagna Soup
Equipment
- Large Dutch oven or soup pot for one-pot cooking
- Wooden spoon to stir and break apart meat
- Ladle for serving soup
Ingredients
- 1 lb lean ground beef
- 1/2 medium yellow onion, diced
- 3 cloves garlic, finely minced
- 14 oz can crushed tomatoes
- 32 oz chicken broth (4 cups)
- 1 cup water
- 2 tsp tomato paste
- 6 oz lasagna noodles, broken into pieces
- 1 cup frozen chopped spinach
- 1/4 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- Slices of mozzarella cheese, for serving
- Ricotta cheese, for serving
- Grated Parmesan cheese, optional for serving
Instructions
- In a large Dutch oven over medium-high heat, cook ground beef until browned. Drain excess grease.
- Add diced onion, garlic, and seasonings (garlic powder, onion powder, basil, oregano, salt). Cook 5 minutes until onion softens and spices are fragrant.
- Stir in crushed tomatoes, chicken broth, water, and tomato paste. Bring to a boil.
- Add broken lasagna noodles. Reduce to low, cover, and simmer for about 10 minutes or until noodles are tender.
- Stir in frozen spinach and heavy cream. Simmer uncovered for 5 minutes to thicken slightly.
- To serve, place a slice of mozzarella cheese in the bottom of each bowl. Ladle soup over cheese, then top with ricotta and Parmesan. Serve hot.