Mouthwatering One Pot Lasagna Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
