Mouthwatering One Pot Lasagna Soup Recipe

Introduction

This mouthwatering One Pot Lasagna Soup combines all the comforting flavors of traditional lasagna in a cozy, easy-to-make soup. It’s perfect for busy weeknights or when you want a rich, hearty meal without the fuss of layering noodles and baking.

Ingredients

• 1 lb ground beef
• 3 garlic cloves, finely minced
• 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
• Freshly ground black pepper, to taste
• 14 oz can crushed tomatoes
• 32 oz chicken broth, more if needed
• 1 cup water
• 2 tsp tomato paste
• 6 oz lasagna noodles, broken up
• 1 cup frozen chopped spinach
• 1/4 cup heavy cream
• Ricotta cheese
• 4 oz mozzarella cheese, cut in slices
• Parmesan cheese, optional

Instructions

1. Step 1: In a large pot over medium-high heat, add the ground beef and cook until well-browned, breaking it up with a spoon as it cooks. Drain off any excess grease to prevent the soup from being too oily. For deeper flavor, let the beef develop some crispy browned bits before draining.
2. Step 2: Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef. Stir and cook over medium-low heat for about 5 minutes, letting the onion soften and aromatics become fragrant. Stir frequently to avoid burning the garlic.
3. Step 3: Pour crushed tomatoes, chicken broth, water, and tomato paste into the pot with the beef mixture. Break lasagna noodles into 2-inch pieces and add them in. Stir well and bring the soup to a boil over medium-high heat. Immediately reduce to low, cover, and simmer for 10 minutes until noodles begin to soften.
4. Step 4: Stir in frozen chopped spinach and heavy cream. Continue to cook uncovered on low heat for 5 more minutes until spinach is heated through and soup is creamy. Taste and adjust salt or pepper as needed.
5. Step 5: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle hot soup over the cheese to allow it to melt. Top with a dollop of ricotta cheese and sprinkle with parmesan cheese if desired. Serve immediately.

Tips & Variations

• Use turkey or Italian sausage instead of ground beef for a different flavor.
• For a vegetarian version, omit meat and use vegetable broth plus extra spinach or mushrooms.
• If you prefer your noodles softer, simmer a few extra minutes but watch carefully to avoid mushiness.
• Add red pepper flakes if you like a little heat.
• Fresh basil or parsley sprinkled on top adds a bright herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent sticking. If the soup thickens too much when chilled, add a splash of chicken broth or water while reheating to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of lasagna noodles?

Yes, broken lasagna noodles work best for authentic texture, but any short pasta like penne or rigatoni can be substituted if needed. Just adjust cooking time as some pasta types vary.

Is this soup freezer friendly?

You can freeze the soup, but the texture of the pasta may change and become softer after thawing. For best results, freeze the soup base without noodles and add fresh noodles when reheating.

Mouthwatering One Pot Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

This Mouthwatering One Pot Lasagna Soup combines all the flavors of classic lasagna in a comforting and easy-to-make soup. Ground beef, aromatic herbs, crushed tomatoes, and broken lasagna noodles simmer together with spinach and a touch of cream to create a rich, satisfying meal. Topped with melty mozzarella, creamy ricotta, and a sprinkle of parmesan cheese, this hearty soup is perfect for a family dinner or cozy night in.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 lb ground beef
• 3 garlic cloves, finely minced
• 1/2 yellow onion, diced

Spices and Seasonings

• 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
• Freshly ground black pepper, to taste

Liquids and Tomato

• 14 oz can crushed tomatoes
• 32 oz chicken broth, more if needed
• 1 cup water
• 2 tsp tomato paste

Pasta and Greens

• 6 oz lasagna noodles, broken up (about 2-inch pieces)
• 1 cup frozen chopped spinach

Dairy and Cheese Toppings

• 1/4 cup heavy cream
• Ricotta cheese, for serving
• 4 oz mozzarella cheese, cut into slices
• Parmesan cheese, optional, for topping

Instructions

1. Brown the Ground Beef: In a large pot over medium-high heat, add the ground beef. Cook it until well-browned, breaking it up with a spoon as it cooks. Once fully browned, drain off any excess grease to prevent the soup from becoming oily. For a deeper flavor, let the beef develop some crispy browned bits before draining.
2. Sauté Aromatics and Season Beef: Add the finely minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the browned beef in the pot. Stir everything together and cook over medium-low heat for about 5 minutes, letting the onion soften and the aromatics become fragrant. Stir frequently to avoid burning the garlic.
3. Add Liquids, Tomato, and Noodles: Pour the crushed tomatoes, chicken broth, water, and tomato paste into the pot with the sautéed beef and aromatics. Break the lasagna noodles into pieces of about 2 inches each and add them to the pot. Stir well to combine all ingredients. Raise the heat and bring the soup to a boil, then immediately reduce to low, cover the pot, and simmer for 10 minutes until the noodles begin to cook and soften.
4. Add Spinach and Cream, Finish Simmering: Stir in the frozen chopped spinach and heavy cream into the simmering soup. Continue to cook on low heat, uncovered, for an additional 5 minutes until the spinach is heated through and the soup is creamy. Let the flavors meld together in these last few minutes and taste to adjust salt or pepper if needed.
5. Assemble and Serve Lasagna Soup: Place a slice of mozzarella cheese in the bottom of each serving bowl. Ladle the hot lasagna soup over the cheese, allowing it to melt. Top each bowl with a dollop of ricotta cheese and a generous sprinkle of parmesan cheese, if using. Serve immediately while hot.

Notes

• Use broken lasagna noodles for authenticity; regular broken pasta can be a substitute if needed.
• Adjust the amount of chicken broth or water depending on your preferred soup thickness.
• For a vegetarian option, substitute ground beef with plant-based protein and use vegetable broth.
• Leftovers keep well in the refrigerator for 2–3 days and reheat nicely on the stove.
• If you prefer a richer soup, add more heavy cream to taste.
• Fresh basil can be used instead of dried herbs for a brighter flavor.

Keywords: lasagna soup, one pot soup, Italian soup, ground beef soup, creamy lasagna soup, easy dinner recipe