Go Back

One Pot Lasagna Soup

A comforting lasagna soup that combines the rich flavors of lasagna in a hearty, one-pot meal perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 3 cloves garlic, finely minced
  • 1/2 cup 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 Can substitute with marinara sauce.
  • 32 oz chicken broth Add more if needed.
  • 1 cup water
  • 2 tsp tomato paste
  • 6 oz lasagna noodles, broken up Can use gluten-free noodles.
  • 1 cup frozen chopped spinach Can substitute with fresh spinach.
  • 1/4 cup heavy cream Can substitute with half-and-half or whole milk.
  • Ricotta cheese, for serving Skip for a dairy-free version.
  • 4 oz mozzarella cheese, cut in slices Skip for a dairy-free version.
  • Parmesan cheese, optional

Method
 

Cooking
  1. In a large pot over medium-high heat, brown the ground beef, then drain excess grease. Add garlic, onion, and spices, cooking for 5 minutes until fragrant.
  2. Stir in crushed tomatoes, chicken broth, water, and tomato paste. Break up the lasagna noodles, add them to the pot, bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Add spinach and heavy cream, cooking for 5 more minutes. Serve hot, topped with mozzarella, ricotta, and parmesan cheese.

Notes

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Add more broth when reheating if needed.