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–+ servings
One Pot Lasagna Soup

One Pot Lasagna Soup That's Cozy, Creamy, and Family-Friendly

This One Pot Lasagna Soup combines all the comfort of traditional lasagna in a hearty and easy-to-make soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Base
  • 1 lb Ground Beef Can substitute with ground turkey for a lighter option.
  • 3 cloves Garlic Minced; can use garlic powder in a pinch (about 1/2 tsp).
  • 1/2 medium Yellow Onion Diced; shallots can be used for a milder flavor.
For the Seasoning
  • 1/2 tsp Garlic Powder Enhances the garlicky taste.
  • 1/2 tsp Onion Powder
  • 1/4 tsp Dried Basil Essential herb for Italian flavor.
  • 1/2 tsp Oregano Essential herb for Italian flavor.
  • 1 tsp Kosher Salt Adjust according to your taste preferences.
  • Black Pepper To taste.
For the Broth
  • 14 oz Crushed Tomatoes Choose brands with no added sugar for a healthier option.
  • 32 oz Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 cup Water Adjust according to your desired thickness.
  • 2 tsp Tomato Paste Intensifies tomato flavor.
For the Noodles and Greens
  • 6 oz Lasagna Noodles Broken; any small pasta can substitute, keeping cooking times in mind.
  • 1 cup Frozen Chopped Spinach Adds nutrition and color; fresh spinach can also be used.
For the Creaminess
  • 1/4 cup Heavy Cream Can substitute with half and half or non-dairy cream.
For the Toppings
  • Ricotta Cheese For serving.
  • 4 oz Mozzarella Cheese Sliced.
  • Parmesan Cheese Optional.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, add the ground beef and cook until it’s browned, about 5-7 minutes. Drain excess grease.
  2. Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, oregano, kosher salt, and black pepper. Cook for 5 minutes until the onion softens.
  3. Stir in the crushed tomatoes, chicken broth, water, and tomato paste. Bring to a boil, then reduce heat to low and add lasagna noodles. Stir gently.
  4. Cover and let it simmer on low heat for 10 minutes until noodles are tender yet firm.
  5. Stir in the frozen chopped spinach and heavy cream, cooking for an additional 5 minutes.
  6. Ladle into bowls, placing a slice of mozzarella cheese in each bowl, and top with a dollop of ricotta and optional parmesan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 1000mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. You can freeze the soup (omit cream) for up to 3 months. Always reheat gently and add chicken broth if needed.

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