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–+ servings
One Pot Lasagna Soup

Delicious One Pot Lasagna Soup for Cozy Family Nights

This One Pot Lasagna Soup is a hearty, family-friendly dish that blends classic flavors into a quick and easy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Beef Use 80/20 to 85/15 for savory flavor; lean beef can be used with olive oil.
  • 3 cloves Garlic Fresh garlic is best; substitute with garlic powder if necessary.
  • 1 medium Yellow Onion Adds sweet and savory depth.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
For the Tomato Mixture
  • 28 ounces Crushed Tomatoes Forms the flavorful base of the soup.
  • 4 cups Chicken Broth Opt for low-sodium.
  • 1 cup Water Can substitute with more broth.
  • 2 tablespoons Tomato Paste Concentrates tomato flavor.
For the Noodle Base
  • 8 ounces Lasagna Noodles Break into pieces before adding.
For the Creamy Finish
  • 2 cups Frozen Chopped Spinach Can be swapped with kale.
  • ½ cup Heavy Cream For a creamy texture.
  • 1 cup Ricotta Cheese Essential for lasagna flavor.
  • 1 cup Mozzarella Cheese Use fresh for best melting quality.
  • ½ cup Parmesan Cheese Optional, adds umami richness.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, add 1 pound of ground beef. Cook for 5-7 minutes until no pink remains, then drain excess grease.
  2. Add 3 minced garlic cloves, 1 diced yellow onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon each of dried basil and oregano, and season with kosher salt and black pepper. Cook for 5 minutes until onions are translucent.
  3. Stir in 28 ounces of crushed tomatoes, 4 cups of chicken broth, 1 cup of water, and 2 tablespoons of tomato paste. Bring to a gentle simmer for about 3-4 minutes.
  4. Break 8 ounces of lasagna noodles into 2-inch pieces and add to the pot. Stir to ensure they are submerged.
  5. Bring the soup to a rolling boil, then reduce to low. Cover and simmer for 10 minutes, stirring occasionally.
  6. Uncover and stir in 2 cups of frozen chopped spinach and ½ cup of heavy cream. Cook for an additional 5 minutes.
  7. To serve, place fresh mozzarella at the bottom of each bowl, ladle the soup over it, and top with dollops of ricotta and Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Feel free to customize ingredients and enjoy this comforting and filling soup.

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