Go Back
–+ servings
One Pot Lasagna Soup

One Pot Lasagna Soup That Gives You All the Comfort Vibes

This One Pot Lasagna Soup brings comfort and simplicity to dinner, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Opt for 80/20 or 85/15 for best flavor.
  • 3 cloves Garlic Finely minced, fresh garlic is preferable.
  • 0.5 medium Yellow Onion Diced.
  • 0.5 tsp Garlic Powder Optional if using fresh.
  • 0.5 tsp Onion Powder Optional if using fresh.
  • 0.25 tsp Dried Basil Can substitute with fresh but adjust quantity.
  • 0.5 tsp Dried Oregano Can substitute with fresh but adjust quantity.
  • 1 tsp Kosher Salt Plus more to taste.
  • to taste Black Pepper Freshly ground is preferred.
  • 14 oz Crushed Tomatoes Core for base flavor and acidity.
  • 32 oz Chicken Broth More if needed; vegetable broth for vegetarian.
  • 1 cup Water Adjusts consistency as needed.
  • 2 tsp Tomato Paste Vital for richness.
For the Pasta and Greens
  • 6 oz Lasagna Noodles Broken into pieces; gluten-free noodles for a gluten-free version.
  • 1 cup Frozen Chopped Spinach Fresh spinach can be substituted.
For the Creaminess
  • 0.25 cup Heavy Cream Milk can be used for a lighter version.
For Serving
  • Ricotta Cheese Creamy element topping the soup.
  • 4 oz Mozzarella Cheese Sliced for serving.
  • Parmesan Cheese Optional, adds salty depth.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a drizzle of olive oil over medium-high heat. Add the ground beef, breaking it into small pieces as it cooks. Sauté for about 5–7 minutes until browned and cooked through.
  2. Add the minced garlic and diced onion to the pot. Sprinkle in the garlic powder, onion powder, dried basil, dried oregano, salt, and pepper. Sauté for about 5 minutes, or until the onions become translucent.
  3. Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Stir everything together, bring to a gentle boil.
  4. Once boiling, add the broken lasagna noodles to the pot. Reduce heat to low, cover, and simmer for about 10 minutes.
  5. After 10 minutes, stir in the frozen chopped spinach and heavy cream. Continue to simmer uncovered for an additional 5 minutes.
  6. Ladle the soup into bowls, layering slices of mozzarella cheese at the bottom first. Top with dollops of ricotta cheese and a sprinkle of parmesan, if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

For optimal flavor, let leftovers sit overnight. Adjust seasonings based on your taste, adding red pepper flakes for heat if desired. Store in airtight containers for up to 4 days in the fridge or freeze without cream for up to 3 months.

Tried this recipe?

Let us know how it was!