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One Pot Lasagna Soup

A comforting, budget-friendly soup that combines all the classic lasagna flavors in a creamy broth, made in just one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 3 cloves garlic, finely minced
  • 1/2 yellow onion diced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt, plus more as needed
  • to taste freshly ground black pepper
  • 14 oz can crushed tomatoes
  • 32 oz chicken broth, more if needed
  • 1 cup water
  • 2 tsp tomato paste
  • 6 oz lasagna noodles, broken up
  • 1 cup frozen chopped spinach
  • 1/4 cup heavy cream
  • to taste ricotta cheese
  • 4 oz mozzarella cheese, cut in slices
  • optional Parmesan cheese

Method
 

Cooking
  1. In a large pot over medium-high heat, add the ground beef and cook until browned, breaking it up as it cooks. Drain off any excess grease.
  2. Add minced garlic, diced onion, seasonings, and kosher salt. Stir and cook over medium-low heat for about 5 minutes until the onion softens.
  3. Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Break the lasagna noodles into 2-inch pieces and add them to the pot. Stir well, bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
  4. Stir in the frozen chopped spinach and heavy cream. Cook on low for another 5 minutes until the spinach is heated through.
  5. In each serving bowl, place a slice of mozzarella cheese at the bottom. Ladle the hot soup over the cheese, allowing it to melt. Top with a dollop of ricotta cheese and sprinkle with Parmesan cheese if desired.

Notes

Store in the fridge for 3-4 days or freeze for 2-3 months. Reheat gently, adding a splash of broth if too thick.