why make this recipe
One-Pot Lasagna Soup is a simple and hearty meal that brings all the delicious flavors of traditional lasagna into a comforting, easy-to-make soup. It cuts down on the prep and cleanup time, making it perfect for busy weeknights. Plus, it’s packed full of nutrients from spinach and gives your family a warm dish that everyone will enjoy.
how to make One-Pot Lasagna Soup
Ingredients
- 1 pound ground beef (or Italian sausage)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) ricotta cheese
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Directions
- In a large pot, cook the ground beef and chopped onion over medium heat until the meat is browned. Drain any excess fat.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles. Reduce the heat and let it simmer for about 10 minutes or until the noodles are tender.
- Stir in the ricotta cheese and fresh spinach until well combined and the spinach wilts.
- Top with shredded mozzarella cheese and let it melt for a few minutes.
- Serve hot, garnished with fresh basil or parsley if desired.
how to serve One-Pot Lasagna Soup
Serve the One-Pot Lasagna Soup hot in bowls. You can add a sprinkle of fresh basil or parsley on top for extra flavor and color. This soup goes great with garlic bread or a simple side salad.
how to store One-Pot Lasagna Soup
To store leftover One-Pot Lasagna Soup, let it cool completely and transfer it to an airtight container. It will keep in the fridge for about 3 to 4 days. For longer storage, you can freeze it in individual portions for up to 3 months. Just thaw it in the fridge overnight before reheating.
tips to make One-Pot Lasagna Soup
- Use a combination of ground beef and Italian sausage for extra flavor.
- Feel free to add more vegetables like bell peppers or zucchini for added nutrition.
- If you want a thicker soup, let it simmer a little longer after adding the noodles.
- Adjust the seasoning to your taste; you can add red pepper flakes for a bit of heat.
variation
You can make a vegetarian version of the One-Pot Lasagna Soup by using mushrooms or lentils instead of meat. Use vegetable broth and add extra veggies like carrots or bell peppers.
FAQs
1. Can I use any type of noodle?
Yes, you can use any pasta you like, but lasagna noodles work best for this recipe.
2. Can I make this soup ahead of time?
Yes, you can prep the ingredients ahead of time and cook the soup when you’re ready to eat.
3. Is this soup freezer-friendly?
Absolutely! Let it cool, then freeze in portions for a quick meal later.
One-Pot Lasagna Soup
Ingredients
Meat and Vegetables
- 1 pound ground beef (or Italian sausage) For extra flavor, you can use a combination of both.
- 1 cup onion, chopped
- 2 cloves garlic, minced Add more for extra garlic flavor.
- 2 cups fresh spinach Can substitute with other greens if desired.
Canned and Packaged Goods
- 1 can ricotta cheese (15 ounces)
- 1 can crushed tomatoes (28 ounces) Make sure to use a good quality tomato.
- 4 cups chicken or vegetable broth Vegetable broth can be used for a vegetarian version.
- 8 ounces lasagna noodles, broken into pieces
Spices and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
Toppings
- 1 cup shredded mozzarella cheese
- to taste Fresh basil or parsley for garnish Optional for added flavor and presentation.
Instructions
Cooking the Base
- In a large pot, cook the ground beef and chopped onion over medium heat until the meat is browned. Drain any excess fat.
- Add the minced garlic and cook for another minute until fragrant.
Building the Soup
- Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles. Reduce the heat and let it simmer for about 10 minutes or until the noodles are tender.
- Stir in the ricotta cheese and fresh spinach until well combined and the spinach wilts.
Finishing Touches
- Top with shredded mozzarella cheese and let it melt for a few minutes.
- Serve hot, garnished with fresh basil or parsley if desired.
