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One Pot Lasagna Soup

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Comforting soup bringing all the flavors of classic lasagna into a simple weeknight friendly bowl. Rich tomato broth with tender pasta, creamy ricotta, and melted mozzarella. Ready in under 45 minutes.

Ingredients

Scale
  • 1 lb ground beef
  • 3 garlic cloves, finely minced
  • ½ yellow onion, diced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon 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 teaspoons tomato paste
  • 6 oz lasagna noodles, broken up
  • 1 cup frozen chopped spinach
  • ¼ cup heavy cream
  • Ricotta cheese
  • 4 oz mozzarella cheese, cut in slices
  • Parmesan cheese (optional)

Instructions

  1. In a large pot over medium high heat, add ground beef and cook until well browned, breaking it up with a spoon. Drain off excess grease.
  2. Add finely minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper to the browned beef. Stir together.
  3. Cook over medium low heat for about 5 minutes until onion softens. Stir frequently to avoid burning the garlic.
  4. Pour in crushed tomatoes, chicken broth, water, and tomato paste. Stir well to combine.
  5. Break lasagna noodles into pieces about 2 inches each and add to the pot. Stir well.
  6. Raise heat and bring soup to a boil, then immediately reduce to low, cover, and simmer for 10 minutes until noodles begin to cook.
  7. Stir in frozen chopped spinach and heavy cream. Continue to cook on low heat, uncovered, for additional 5 minutes until spinach is heated through and soup is creamy.
  8. Taste and adjust salt or pepper if needed.
  9. Place a slice of mozzarella cheese in the bottom of serving bowl. Ladle hot lasagna soup over the cheese, allowing it to melt. Top each bowl with a dollop of ricotta cheese and generous sprinkle of parmesan cheese if using.

Notes

  • Use ground beef with fat content between 80/20 and 85/15 for best results.
  • Break beef into small bite sized pieces for even distribution.
  • Add cream in last few minutes to prevent curdling.
  • Keep extra broth on hand as pasta absorbs liquid over time.

Nutrition

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