Name: Mouthwatering One Pot Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb ground beef; 3 garlic cloves, finely minced; 1/2 yellow onion, diced; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp dried basil; 1/2 tsp dried oregano; 1 tsp kosher salt, plus more as needed; Freshly ground black pepper, to taste; 14 oz can crushed tomatoes; 32 oz chicken broth, more if needed; 1 cup water; 2 tsp tomato paste; 6 oz lasagna noodles, broken up; 1 cup frozen chopped spinach; 1/4 cup heavy cream; Ricotta cheese; 4 oz mozzarella cheese, cut in slices; Parmesan cheese, optional

Mouthwatering One Pot Lasagna Soup

Print Recipe

Craving the rich, comforting layers of lasagna without the fuss? This BEST EVER One-Pot Lasagna Soup Recipe delivers all the classic flavors in a fraction of the time.

Author: Claire Monroe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

Scale

1 lb ground beef
3 garlic cloves, finely minced
1/2 yellow onion, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried basil
1/2 tsp dried oregano
1 tsp kosher salt, plus more as needed
Freshly ground black pepper, to taste
14 oz can crushed tomatoes
32 oz chicken broth, more if needed
1 cup water
2 tsp tomato paste
6 oz lasagna noodles, broken up
1 cup frozen chopped spinach
1/4 cup heavy cream
Ricotta cheese
4 oz mozzarella cheese, cut in slices
Parmesan cheese, optional

Instructions

Brown the Aromatics and Beef: In a large Dutch oven or heavy-bottomed pot over medium-high heat, cook the ground beef, breaking it up with a spoon. Once it begins to brown, add the diced onion. Sautéing, which means cooking quickly in a small amount of rendered fat, allows the onion to soften and become fragrant, about 5 minutes. Add the minced garlic and cook for just 30 seconds more until aromatic.
Season the Base: Sprinkle the garlic powder, onion powder, dried basil, oregano, kosher salt, and black pepper over the meat mixture. Stir constantly for one minute to toast the dried herbs. This bloom technique, unlike adding them later, unlocks their essential oils for a more potent flavor foundation in your lasagna soup.
Build the Broth: Add the crushed tomatoes, chicken broth, water, and tomato paste to the pot. Stir thoroughly, scraping up any browned bits (fond) from the bottom. In my tests, this deglazing step is crucial for incorporating those rich, caramelized flavors into the liquid, which is the soul of this one-pot meal.
Simmer and Cook Noodles: Increase the heat to bring the soup to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat to a steady simmer and cook uncovered for 12-15 minutes, stirring occasionally to prevent sticking. The noodles will absorb the broth and release starch, naturally thickening the soup.
Incorporate Spinach and Cream: Stir in the frozen chopped spinach—no need to thaw—and let it warm through for 2-3 minutes. Then, turn off the heat. Stir in the heavy cream to add a touch of richness and mellow the tomato's acidity. (Pro tip: Adding cream off the heat prevents curdling).
Final Adjustments and Serve: Taste the soup and adjust seasoning with more salt or pepper as needed. As of 2024, experts recommend letting soup rest for 5 minutes off heat before serving to allow flavors to settle. Ladle into bowls and top generously with dollops of ricotta, slices of mozzarella, and a sprinkle of Parmesan for the full, BEST EVER One-Pot Lasagna Soup experience.

Find it online: https://thecookingjournal.com/best-ever-one-pot-lasagna-soup/