When the weather gets colder, there’s nothing quite like a warm bowl of soup. This One-Pot Lasagna Soup combines the comforting flavors of traditional lasagna with the simplicity of a one-pot meal. It’s hearty, flavorful and an easy way to get dinner on the table without a pile of dishes waiting for you afterward.
One-Pot Lasagna Soup
Serves: 6
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1-pound lean ground beef or Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 8 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil, optional
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or sausage and cook until browned, breaking it into small pieces.
- Add the onion and cook for 3–4 minutes, until softened. Add garlic, Italian seasoning, salt and pepper and cook for another 30 seconds.
- Stir in the crushed tomatoes and broth. Bring the mixture to a simmer.
- Add the broken lasagna noodles and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender.
- Stir in the spinach and cook for 1–2 minutes, until wilted.
- Remove from heat. Stir together the ricotta, mozzarella and Parmesan in a small bowl.
- Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture. Garnish with fresh basil, if desired.
Tip
For an extra boost of vegetables, add diced zucchini, mushrooms or bell peppers along with the onion.