One-Pot Lasagna Soup
This Lasagna Soup combines all the comforting flavors of traditional lasagna into a quick, one-pot meal that's perfect for busy weeknights.
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.
Notes
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 or freeze for up to 3 months. Reheat thoroughly before serving again.