One Pot Lasagna Soup
This comforting One Pot Lasagna Soup combines the flavors of traditional lasagna in a warm, hearty broth, making it an easy and satisfying meal.
Ingredients
Meat & Aromatics
- 1 lb ground beef or Italian sausage You can use a combination of different meats.
- 1 medium onion, diced Dicing the onion helps it cook faster.
- 3 cloves garlic, minced Use fresh garlic for the best flavor.
Canned & Broth Ingredients
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth Use low sodium broth for better control over seasoning.
Seasonings
- 2 tsp Italian seasoning
- 1 tsp salt Adjust to taste based on broth used.
- ½ tsp black pepper
Pasta & Vegetables
- 8 oz lasagna noodles, broken into pieces Use any pasta shape if lasagna noodles are not available.
- 2 cups fresh spinach Substitute with 1 cup of frozen spinach.
Cheeses
- 1 cup ricotta cheese For a cheesier soup, increase the amount.
- 1 cup shredded mozzarella cheese Top the soup with this cheese before serving.
- ½ cup grated Parmesan cheese Sprinkle on top for added flavor.
Garnish
- to taste Fresh basil leaves Optional, for garnishing before serving.
Instructions
Cooking the Meat
- In a large pot over medium heat, brown the ground beef or Italian sausage until it's no longer pink. Drain excess fat if necessary.
Adding Vegetables
- To the pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and the garlic is fragrant.
Combining Sauces
- Stir in the tomato sauce, diced tomatoes, chicken or vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
Cooking Noodles
- Stir in the broken lasagna noodles. Reduce the heat and let it simmer for about 10-12 minutes, or until the noodles are tender.
Adding Spinach
- If using fresh spinach, stir it in during the last few minutes of cooking. If using frozen spinach, add it just before serving.
Incorporating Cheese
- Scoop in the ricotta cheese and gently mix it in. Let it sit for a couple of minutes until everything is heated through.
Serving
- Serve the soup into bowls and sprinkle with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil leaves if desired.
Notes
Let the soup cool down before storing. It lasts in the refrigerator for about 3-4 days, or can be frozen for up to 3 months. When reheating, add a splash of broth if the soup is too thick.