One-Pot Lasagna Soup

Why Make This Recipe

One-Pot Lasagna Soup is a fantastic choice for busy weeknights. It combines the flavors of traditional lasagna but in a simpler, soupier form. With everything cooked in one pot, clean-up is a breeze. This recipe is also customizable, allowing you to add your favorite vegetables or adjust the seasonings. It’s hearty, filling, and perfect for the whole family!

How to Make One-Pot Lasagna Soup

Ingredients

• 1 pound ground beef or Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable or chicken broth
• 2 teaspoons 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

Directions

1. In a large pot, brown the ground beef or sausage over medium heat. Add the chopped onion and garlic, and cook until softened.
2. Stir in the crushed tomatoes, broth, and Italian seasoning. Bring to a boil.
3. Add the broken lasagna noodles and simmer until the noodles are tender, about 10-12 minutes.
4. Stir in the spinach or kale until wilted.
5. Remove from heat and stir in the ricotta cheese.
6. Serve hot, topped with mozzarella cheese and fresh basil.

   

How to Serve One-Pot Lasagna Soup

Serve One-Pot Lasagna Soup in bowls, allowing everyone to top their soup with shredded mozzarella and fresh basil. It pairs well with a side of garlic bread or a fresh salad for a complete meal.

How to Store One-Pot Lasagna Soup

To store leftovers, let the soup cool to room temperature. Transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days in the fridge. You can also freeze the soup in a freezer-safe container for up to 3 months. To reheat, thaw it in the fridge overnight and reheat on the stove or in the microwave.

Tips to Make One-Pot Lasagna Soup

• Feel free to add in your favorite vegetables like zucchini or bell peppers for extra nutrition.
• Use low-sodium broth to keep the soup from being too salty.
• For a creamy touch, stir in some heavy cream while simmering.
• Adjust the seasoning to your taste, adding more Italian seasoning or a touch of red pepper flakes for heat.

Variation

For a vegetarian version, replace the ground beef or sausage with mushrooms or lentils, and use vegetable broth. You can also use gluten-free lasagna noodles for a gluten-free option.

FAQs

Can I use pre-cooked meat in this soup?
Yes, you can add pre-cooked meat to save time. Just heat it through before adding the other ingredients.

What if I don’t have ricotta cheese?
You can substitute ricotta with cottage cheese or cream cheese for a similar creamy texture.

Can I make this soup in advance?
Absolutely! You can make it a day ahead. Just store it in the fridge and reheat it when you’re ready to serve.

One-Pot Lasagna Soup

This hearty One-Pot Lasagna Soup combines the flavors of traditional lasagna in a simpler, soupier form, making it perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef or Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 4 cups vegetable or chicken broth Use low-sodium broth to keep the soup from being too salty.
• 2 teaspoons Italian seasoning
• 8 ounces lasagna noodles, broken into pieces
• 2 cups spinach or kale
• 1 cup ricotta cheese Can substitute with cottage cheese or cream cheese.
• 1 cup shredded mozzarella cheese For topping.
• Salt and pepper to taste
• Fresh basil for garnish

Method

 

Cooking

1. In a large pot, brown the ground beef or sausage over medium heat.
2. Add the chopped onion and garlic, and cook until softened.
3. Stir in the crushed tomatoes, broth, and Italian seasoning. Bring to a boil.
4. Add the broken lasagna noodles and simmer until the noodles are tender, about 10-12 minutes.
5. Stir in the spinach or kale until wilted.
6. Remove from heat and stir in the ricotta cheese.
7. Serve hot, topped with mozzarella cheese and fresh basil.

Notes

Feel free to add in your favorite vegetables like zucchini or bell peppers for extra nutrition. For a creamy touch, stir in some heavy cream while simmering. Adjust the seasoning to your taste, adding more Italian seasoning or a touch of red pepper flakes for heat. To store leftovers, let the soup cool to room temperature, transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat by thawing in the fridge overnight and warming on the stove or microwave.