why make this recipe
Lasagna Soup brings all the comforting flavors of traditional lasagna into one delicious bowl. It is perfect for busy weeknights since it is quick to prepare and cook. Plus, it is made in just one pot, which means less cleanup! This recipe is warm, hearty, and sure to please everyone in the family.
how to make BEST EVER 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 minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring this 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. Let it melt for a few minutes.
- Serve hot, garnished with fresh basil or parsley if desired.
how to serve BEST EVER One-Pot Lasagna Soup
Serve the soup hot in bowls. You can have garlic bread or a mixed green salad on the side to complete the meal. This soup is filling and perfect for a cozy dinner.
how to store BEST EVER One-Pot Lasagna Soup
If you have leftovers, let the soup cool down before storing it. Place it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to reheat it thoroughly before serving again.
tips to make BEST EVER One-Pot Lasagna Soup
- For added flavor, try using ground turkey or chicken instead of beef or sausage.
- If you want a thicker soup, reduce the amount of broth.
- Feel free to add your favorite vegetables like bell peppers or zucchini.
- Adjust the spices according to your taste preference.
variation
You can transform this soup into a vegetarian version by omitting the meat and adding more veggies such as mushrooms or bell peppers. Also, substitute vegetable broth for more flavor.
FAQs
1. Can I use different types of cheese?
Yes, you can use any cheese you like! Some people enjoy using cheddar or provolone for a different taste.
2. Is it okay to use whole lasagna sheets?
Yes, you can use whole sheets but be sure to break them into smaller pieces so they cook evenly in the soup.
3. Can I make this soup in advance?
Absolutely! You can make it ahead of time and reheat it when you’re ready to serve. Just remember that pasta tends to absorb the liquid, so you may need to add extra broth when reheating.
One-Pot Lasagna Soup
Ingredients
Main Ingredients
- 1 pound ground beef or Italian sausage You can use ground turkey or chicken as a substitution.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) ricotta cheese Feel free to use different types of cheese like cheddar or provolone.
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth For a thicker soup, reduce the amount of broth.
- 8 ounces lasagna noodles, broken into pieces You can use whole sheets, but ensure they are broken into smaller pieces for even cooking.
- 2 cups fresh spinach
- 1 teaspoon dried oregano Adjust the spices according to your taste preference.
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese Top the soup with mozzarella cheese.
- Fresh basil or parsley for garnish (optional)
Instructions
Preparation
- In a large pot, cook the ground beef and chopped onion over medium heat until the meat is browned. Drain any excess fat.
- Add minced garlic and cook for another minute until fragrant.
Cooking
- Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring this 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. Let it melt for a few minutes.
- Serve hot, garnished with fresh basil or parsley if desired.
