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One Pot Lasagna Soup Recipe

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3.8 from 53 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This comforting One Pot Lasagna Soup captures all the flavors of classic lasagna in a hearty, easy-to-make soup. Ground beef, savory tomatoes, garlic, and Italian seasoning are simmered with broken lasagna noodles for a quick 30-minute meal, topped with a creamy ricotta and parsley mixture and melted mozzarella for the perfect cozy dinner.

Ingredients

Soup Ingredients

  • 2 tbsp unsalted butter (or extra virgin olive oil)
  • 1 lb ground beef (80% lean)
  • 1 cup red onions, diced
  • 1 cup yellow onions, diced
  • 8 tsp minced garlic (7-8 garlic cloves)
  • 1 28-ounce can San Marzano tomatoes
  • 3 tbsp tomato paste
  • 1/2 cup fire roasted tomatoes, drained
  • 3 large fresh basil leaves
  • 6 cups chicken broth (Better than Bouillon Chicken Base recommended)
  • 1 tsp Better than Bouillon Beef Base
  • 9 dried lasagna noodles, broken into bite-size pieces
  • 1 1/2 tsp Italian seasoning
  • 2 1/2 tsp onion powder
  • 2 1/2 tsp garlic powder
  • 1/2 tsp crushed red peppers
  • 2 tsp dried oregano
  • 1 tbsp sugar (optional)
  • Salt and pepper to taste

Ricotta Cheese Mixture

  • 1/2 cup ricotta cheese
  • 2 tbsp heavy whipping cream
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste (optional)

Toppings

  • 1/2 cup whole mozzarella cheese
  • 1/3 cup parmesan cheese
  • Additional fresh basil leaves for garnish

Instructions

  1. Cook Beef and Onions: In a 6-quart Dutch oven or large pot, melt the butter or heat olive oil over medium heat. Add the ground beef along with diced red and yellow onions. Cook for 8 to 10 minutes, stirring occasionally, until the beef is browned and onions are softened.
  2. Add Garlic: Stir in the minced garlic and cook for 2 minutes until fragrant, being careful not to burn it.
  3. Add Soup Base Ingredients: Add the San Marzano tomatoes, tomato paste, fire roasted tomatoes, fresh basil leaves, chicken broth, beef base, Italian seasoning, onion powder, garlic powder, crushed red pepper, dried oregano, sugar (if using), and season with salt and pepper. Stir well to combine and bring the mixture to a boil.
  4. Add Lasagna Noodles: Once boiling, add the broken lasagna noodles to the pot, making sure they are fully submerged in the soup.
  5. Simmer Soup: Reduce heat to low, cover, and simmer for 10 to 15 minutes, or until the noodles are tender. Stir occasionally to prevent sticking and check seasoning; adjust salt and pepper if needed.
  6. Prepare Ricotta Cheese Mixture: In a small bowl, combine the ricotta cheese, heavy whipping cream, chopped fresh parsley, and a pinch of salt and pepper (if desired). Mix thoroughly until smooth and creamy.
  7. Serve: Ladle the hot soup into bowls. Top each serving with a spoonful of the ricotta cheese mixture, sprinkle with mozzarella and parmesan cheese, and garnish with fresh basil leaves. Serve immediately for the best taste.

Notes

  • Using Better than Bouillon bases enhances the depth of beef and chicken flavors, but canned broth works as well.
  • If you prefer a spicier soup, increase the crushed red pepper amount or add a dash of hot sauce.
  • For a lighter version, substitute ground turkey for beef and use low-fat dairy options.
  • The soup thickens as it sits; add a splash of broth or water when reheating to maintain desired consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://kitchenloving.com/one-pot-lasagna-soup-recipe/