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Mouthwatering One Pot Lasagna Soup

Mouthwatering One Pot Lasagna Soup for Cozy Family Nights

This Mouthwatering One Pot Lasagna Soup combines comfort food with simplicity, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef opt for an 80/20 to 85/15 blend for the best taste
  • 3 cloves Garlic, minced fresh garlic is optimal, but powder works in a pinch
  • 1/2 medium Onion, diced yellow onion is ideal
  • 1/2 tsp Garlic Powder use only if fresh versions aren’t plentiful
  • 1/2 tsp Onion Powder use only if fresh versions aren’t plentiful
  • 1/4 tsp Dried Basil fresh herbs can be substituted
  • 1/2 tsp Dried Oregano fresh herbs can be substituted
  • 1 tsp Kosher Salt sea salt is a great alternative
  • to taste Black Pepper try using freshly ground for a flavor boost
  • 14 oz Crushed Tomatoes provides a delightful blend of acidity and sweetness
  • 32 oz Chicken Broth vegetable broth can be substituted for lighter fare
  • 1 cup Water adjust this based on preferred soup thickness
For the Pasta & Greens
  • 6 oz Lasagna Noodles, broken feel free to use gluten-free noodles if needed
  • 1 cup Frozen Chopped Spinach kale or Swiss chard can serve as a substitute
For the Creaminess
  • 1/4 cup Heavy Cream swap with half-and-half or whole milk for a lighter option
  • Ricotta Cheese intensifies the lasagna flavor and offers a creamy texture
  • 4 oz Mozzarella Cheese, sliced perfect as a topping

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot over medium-high heat, add the ground beef, breaking it apart with a wooden spoon. Cook for about 5-7 minutes or until browned and no longer pink. Drain any excess grease.
  2. Stir in the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper. Sauté for about 5 minutes, or until onions become translucent.
  3. Pour in the crushed tomatoes, chicken broth, water, stirring well to incorporate. Increase heat to bring to a gentle boil.
  4. Once boiling, add the broken lasagna noodles, ensuring they are fully submerged. Lower heat, cover, and simmer for 10 minutes.
  5. Remove the lid and stir in spinach and heavy cream. Cook uncovered for 5 minutes, allowing spinach to heat through.
  6. In each serving bowl, place a slice of mozzarella cheese. Ladle the soup over the cheese.
  7. Top with a dollop of ricotta cheese, sprinkling with additional parmesan if desired. Serve immediately.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For best flavor, adjust seasonings gradually to personal preference and enjoy the comforting taste of this soup.

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