One-Pot Lasagna Soup
Experience the rich flavors of traditional lasagna in a comforting bowl of soup, perfect for busy weeknights or cozy weekend dinners.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pot over medium heat until hot. For best results, undercook the noodles slightly if making ahead, as they will continue to absorb liquid.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 6g