Why Make This Recipe
One-Pot Lasagna Soup is a comforting and hearty dish that brings together the rich flavors of traditional lasagna in a simple and quick soup form. It offers all the deliciousness of lasagna without the hassle of layering and baking. This recipe is great for busy weeknights since it cooks in one pot and is easy to clean up. Plus, you can customize it with your favorite greens or proteins, making it versatile and family-friendly.
How to Make One-Pot Lasagna Soup
Ingredients:
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 can (15 ounces) crushed tomatoes
- 2 teaspoons dried Italian seasoning
- 8 ounces lasagna noodles, broken into pieces
- 2 cups spinach or kale
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions:
- In a large pot, brown the ground beef or sausage over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is translucent.
- Pour in the broth and crushed tomatoes. Stir in the Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then add the broken lasagna noodles.
- Reduce heat and simmer for about 10-12 minutes, or until the noodles are tender.
- Stir in the spinach or kale and let it wilt.
- Serve with a dollop of ricotta cheese and sprinkle with mozzarella and fresh basil, if desired.
How to Serve One-Pot Lasagna Soup
Serve the soup hot in bowls. Add a generous scoop of ricotta cheese on top and sprinkle with shredded mozzarella. You can also garnish with fresh basil for added flavor and a pop of color. This soup pairs well with crusty bread or a simple green salad.
How to Store One-Pot Lasagna Soup
To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the soup in portions for up to 3 months. Just be sure to leave out the cheese and greens before freezing, as they may not reheat well.
Tips to Make One-Pot Lasagna Soup
- Feel free to use ground turkey or chicken instead of beef or sausage for a lighter option.
- Add more vegetables like bell peppers or mushrooms for extra nutrition and flavor.
- If you like it spicy, throw in some red pepper flakes for kick.
- Experiment with different types of cheese, such as parmesan or provolone, for a unique taste.
Variation
You can make a vegetarian version by omitting the meat and adding more vegetables, such as zucchini or carrots. Use vegetable broth in place of chicken or beef broth for a fully plant-based option.
FAQs
Can I use store-bought pasta sauce instead of crushed tomatoes?
Yes, you can use store-bought pasta sauce for convenience. Adjust the seasonings accordingly.
How long does it take to cook the noodles in the soup?
The lasagna noodles typically take about 10-12 minutes to cook until they are tender.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just reheat it on the stove and add any fresh toppings just before serving.
One-Pot Lasagna Soup
A comforting and hearty dish that combines traditional lasagna flavors in a simple one-pot soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 can (15 ounces) crushed tomatoes
- 2 teaspoons dried Italian seasoning
- 8 ounces lasagna noodles, broken into pieces
- 2 cups spinach or kale
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- In a large pot, brown the ground beef or sausage over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is translucent.
- Pour in the broth and crushed tomatoes. Stir in the Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then add the broken lasagna noodles.
- Reduce heat and simmer for about 10-12 minutes, or until the noodles are tender.
- Stir in the spinach or kale and let it wilt.
- Serve with a dollop of ricotta cheese and sprinkle with mozzarella and fresh basil, if desired.
Notes
This soup can be customized with various veggies and proteins. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
