why make this recipe
One-Pot Lasagna Soup brings the comforting flavors of traditional lasagna into a simple, quick, and easy-to-make soup. It is perfect for busy weeknight dinners, providing all the classic tastes without the fuss of layering noodles and baking. Plus, it uses just one pot, making clean-up a breeze! This dish is also versatile, allowing you to customize it to your liking with various vegetables or protein sources.
how to make One-Pot Lasagna Soup
Ingredients :
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or vegetarian substitute)
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth
- 8 ounces of lasagna noodles, broken into pieces
- 2 cups spinach or kale
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- Parmesan cheese for serving
Directions :
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sautéing until softened.
- Add ground beef or vegetarian substitute, cooking until browned.
- Stir in crushed tomatoes, broth, lasagna noodles, spinach, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the noodles are cooked.
- Stir in ricotta and mozzarella cheeses until melted.
- Serve hot, topped with Parmesan cheese.
how to serve One-Pot Lasagna Soup
Serve One-Pot Lasagna Soup hot in bowls. You can sprinkle extra Parmesan cheese on top for added flavor. Pair it with some crusty bread or a side salad for a complete meal. This soup is delicious on its own but can also be garnished with fresh basil or a drizzle of olive oil for an extra touch.
how to store One-Pot Lasagna Soup
To store One-Pot Lasagna Soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. It will keep well for about 3-4 days. If you want to store it for a longer period, you can freeze the soup in freezer-safe containers. Just make sure to thaw it in the refrigerator before reheating.
tips to make One-Pot Lasagna Soup
- For a richer flavor, try adding a splash of red wine while cooking the meat and vegetables.
- If you like it spicy, add crushed red pepper flakes or diced jalapeños.
- Feel free to toss in your choice of vegetables, such as bell peppers, zucchini, or mushrooms, to add more nutrition.
- If you prefer a creamier soup, stir in a bit of heavy cream along with the cheeses.
variation
You can easily make a vegetarian version by using lentils or mushrooms in place of ground beef. Additionally, swap out the spinach for other greens like kale or Swiss chard, depending on what you have on hand.
FAQs
Can I use other types of cheese?
Yes, you can use any cheese you like! Provolone or Gouda can be great substitutes for mozzarella.
Is it possible to make this soup ahead of time?
Absolutely! You can make this soup a day in advance. Just reheat it on the stove and add a little extra broth if needed.
Can I make it gluten-free?
Yes, simply use gluten-free lasagna noodles and ensure that your broth and other ingredients are gluten-free.
One-Pot Lasagna Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or vegetarian substitute) Use lentils or mushrooms for a vegetarian option.
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth Ensure broth is gluten-free if needed.
Noodles and Greens
- 8 ounces lasagna noodles, broken into pieces Use gluten-free noodles if needed.
- 2 cups spinach or kale Can substitute with other greens like Swiss chard.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Cheeses
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Provolone or Gouda can be substitutes.
- to serve grated Parmesan cheese
Method
Cooking
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sautéing until softened.
- Add ground beef or vegetarian substitute, cooking until browned.
- Stir in crushed tomatoes, broth, lasagna noodles, spinach, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the noodles are cooked.
- Stir in ricotta and mozzarella cheeses until melted.