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Mouthwatering One Pot Lasagna Soup

This creamy and flavorful lasagna soup combines all the hearty elements of classic lasagna into a cozy bowl, all made in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 lb ground beef You can swap with ground turkey or sausage.
  • 3 cloves garlic, finely minced Don’t skip toasting for more flavor.
  • 1/2 cup yellow onion, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil Fresh herbs can be used for a more vibrant flavor.
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt Add more as needed.
  • to taste freshly ground black pepper
Base Ingredients
  • 14 oz can crushed tomatoes
  • 32 oz chicken broth Add more if needed for consistency.
  • 1 cup water
  • 2 tsp tomato paste
Noodles and Vegetables
  • 6 oz lasagna noodles, broken up Break into pieces about 2 inches long.
  • 1 cup frozen chopped spinach Can substitute with fresh spinach.
  • 1/4 cup heavy cream Add more for creaminess.
Cheese
  • to taste ricotta cheese Add a dollop when serving.
  • 4 oz mozzarella cheese, cut in slices Place at the bottom of bowls before serving.
  • to taste Parmesan cheese, optional Sprinkle on top if desired.

Method
 

Cooking the Base
  1. In a large pot over medium-high heat, add the ground beef. Cook until well-browned, breaking it up with a spoon.
  2. Add garlic, onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper. Stir it together and let it sizzle for about 5 minutes.
  3. Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add broken lasagna noodles and bring to a boil.
  4. Lower the heat, cover, and let simmer for 10 minutes.
Finishing Touches
  1. Stir in the frozen chopped spinach and heavy cream. Cook on low heat, uncovered, for another 5 minutes.
  2. To serve, place a slice of mozzarella cheese at the bottom of each bowl, ladle hot soup over it to melt, then top with a dollop of ricotta and sprinkle of Parmesan.

Notes

This soup keeps well in the fridge for about 3–4 days and freezes nicely for up to 3 months.