One-Pot Lasagna Soup
This One-Pot Lasagna Soup captures all the cheesy, savory comfort of traditional lasagna but in a cozy, easy-to-make soup. Loaded with ground beef, tender noodles, spinach, and a creamy tomato broth, it’s finished with mozzarella, ricotta, and Parmesan for the ultimate bowl of comfort.
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.
Notes
For best results, serve immediately after adding the noodles to avoid over-thickening. Store leftovers separately from extra cheese toppings.