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One Pot Lasagna Soup

A quick and comforting soup that combines all the delicious flavors of lasagna in one pot, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or chicken
  • 3 cloves garlic, finely minced For enhanced flavor
  • 1/2 yellow onion diced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt Plus more as needed
  • to taste freshly ground black pepper
  • 14 oz can crushed tomatoes
  • 32 oz chicken broth Can substitute with vegetable broth for a vegan option
  • 1 cup water
  • 2 tsp tomato paste
  • 6 oz lasagna noodles, broken up Can use gluten-free noodles if required
  • 1 cup frozen chopped spinach Can use fresh spinach added towards the end of cooking
  • 1/4 cup heavy cream Can use vegan cream for a plant-based version
  • as needed ricotta cheese For topping
  • 4 oz mozzarella cheese, cut in slices Add more for extra cheesiness
  • optional oz Parmesan cheese For topping if desired

Method
 

Cooking
  1. In a large pot over medium-high heat, cook the ground beef until well-browned, breaking it up with a spoon as it cooks.
  2. Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper. Stir together and let cook for about 5 minutes on medium-low heat, until the onion softens.
  3. Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Break the lasagna noodles into 2-inch pieces and toss them in. Stir well, bring to a boil, then lower the heat and let it simmer covered for 10 minutes.
  4. Add the frozen chopped spinach and heavy cream, cooking uncovered for an additional 5 minutes. Stir everything to combine and taste-test for salt and pepper.
  5. Place a slice of mozzarella cheese at the bottom of your serving bowl. Ladle the hot soup over it to melt. Top each bowl with a dollop of ricotta cheese and a sprinkle of Parmesan, if desired.
  6. Enjoy!

Notes

Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat before serving. For make-ahead, prepare up to the simmering stage, then refrigerate or freeze.