BEST EVER One-Pot Lasagna Soup Recipe!
Experience the rich flavors of traditional lasagna in a comforting bowl of soup. This One-Pot Lasagna Soup combines all the classic ingredients you love, making it an easy and delightful meal to prepare for your family. With just one pot, you will save time on cleanup while enjoying a hearty dish that warms the heart.
Why Make This Recipe
This One-Pot Lasagna Soup stands out for its simplicity and speed. It combines the familiar tastes of lasagna with the convenience of soup, making it perfect for busy weeknights or a cozy weekend dinner. Not only is this dish satisfying, but it also allows you to add your favorite ingredients, giving you the flexibility to customize it to your tastes. This recipe also incorporates plenty of nutritious vegetables, making it a wholesome choice for everyone at your table.
How to Make One-Pot Lasagna Soup
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Step by Step
- In a large pot over medium heat, brown the ground beef with diced onion until the beef is cooked through. Drain any excess fat.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, broth, and Italian seasoning. Bring to a simmer.
- Add the broken lasagna noodles and cook according to package instructions, about 8-10 minutes, until tender.
- Stir in ricotta cheese and half of the mozzarella cheese until melted and creamy.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, topped with remaining mozzarella cheese and fresh basil if desired.
How to Serve One-Pot Lasagna Soup
Ladle this delicious soup into bowls and top with extra mozzarella and a sprinkle of fresh basil. Serve alongside crusty garlic bread or a simple green salad for a complete meal. For a protein boost, consider pairing it with a side of high-protein chicken salad.
How to Store One-Pot Lasagna Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat until hot. If you know you will be making it ahead of time, consider undercooking the noodles slightly, as they will continue to absorb liquid when stored.
Tips to Make One-Pot Lasagna Soup
- For a lighter version, use ground turkey or chicken instead of beef.
- Add more vegetables like bell peppers or spinach for added nutrition.
- Use gluten-free noodles to make it a gluten-free dish.
- Adjust the spices to make it more or less spicy according to your preferences.
Variation
Consider making a vegetarian version by omitting the ground beef and adding more vegetables or a mix of beans. You could also substitute the ricotta for a vegan cream cheese alternative to accommodate vegan diets.
FAQs
1. Can I freeze One-Pot Lasagna Soup?
Yes, you can freeze the soup. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
2. How can I make this soup spicier?
You can add crushed red pepper flakes while cooking or use spicy Italian sausage in place of the ground beef.
3. Is there a way to make this soup dairy-free?
Yes, substitute ricotta with cashew cream or tofu blended with nutritional yeast for a dairy-free alternative. You can also use non-dairy cheese if desired.
Discover more delicious recipes like Crispy Garlic Chicken Fried Rice for a well-rounded meal planning experience!
One-Pot Lasagna Soup
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken for a lighter version.
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces Consider using gluten-free noodles for a gluten-free dish.
- 1 cup ricotta cheese Can substitute with vegan cream cheese for a vegan version.
- 1 cup shredded mozzarella cheese Reserve half for topping.
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Cooking
- In a large pot over medium heat, brown the ground beef with diced onion until the beef is cooked through. Drain any excess fat.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, broth, and Italian seasoning. Bring to a simmer.
- Add the broken lasagna noodles and cook according to package instructions, about 8-10 minutes, until tender.
- Stir in ricotta cheese and half of the mozzarella cheese until melted and creamy.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, topped with remaining mozzarella cheese and fresh basil if desired.