Lasagna soup is the comforting dish that can warm your soul on a chilly night, blending the flavors of classic lasagna but in a cozy, slurp-worthy bowl. I discovered this delightful recipe on a busy weeknight when I craved something hearty yet simple. The beauty of this dish lies in its effortless preparation, allowing you to enjoy the rich layers of flavor without the fuss of traditional baking. It’s perfect for family dinners, potlucks, or simply as a cozy meal for one.
Why you’ll love this dish
This one-pot lasagna soup is a game changer for several reasons. First and foremost, it’s a time-saver—everything cooks in one pot, cutting down on cleanup. It’s also an affordable dish that uses budget-friendly ingredients but results in a meal that feels indulgent. Kids love it too, as the gooey cheese and flavorful beef make it a hit for even the pickiest eaters. Perfect for weeknight dinners, this soup serves as a quick yet satisfying solution to hunger pangs, delivering the nostalgia of lasagna without the oven commitment.
"I made this soup for my family last week, and we devoured it! It’s now a regular in our house." — Emily, one-pot pasta enthusiast
The cooking process explained
Making this lasagna soup is straightforward, and each step unfolds with ease. You start by cooking the ground beef, allowing it to develop that necessary depth of flavor. As the delicious aroma fills your kitchen, you’ll add the vibrant mix of garlic and onions, lifting the dish’s profile. Then the magic happens as you combine the broth with the crushed tomatoes, letting the comfort of Italian cooking come together seamlessly. In under 30 minutes, you’ll have a hearty, satisfying meal.
What you’ll need
Gather these items for a flavorful experience:
- 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 into slices
- Parmesan cheese, optional
Feel free to make substitutions based on your pantry—swap ground turkey for beef or use vegetable broth for a vegetarian version.
Step-by-step instructions
- In a large pot over medium-high heat, add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if desired for a lighter soup.
- Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper. Stir and cook on medium-low for 5 minutes, letting the onions soften and the spices release their aroma.
- Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Break the lasagna noodles into roughly 2-inch pieces and mix them into the pot. Bring to a boil and then reduce to low, cover, and simmer for 10 minutes.
- Stir in the frozen spinach and heavy cream, cooking uncovered for an additional 5 minutes until the spinach is warmed and the soup becomes creamy. Taste and adjust seasoning as necessary.
- In each serving bowl, place a slice of mozzarella cheese at the bottom. Ladle hot soup over the cheese, allowing it to melt. Top with a dollop of ricotta and a sprinkle of parmesan, if using.
Best ways to enjoy it
Serve the lasagna soup with a simple green salad dressed in vinaigrette or some garlic bread for a complete meal. Drizzling a bit of olive oil or adding fresh basil on top elevates the dish, offering a fresh touch to the richness of the soup. You might even consider a glass of red wine to complement the savory flavors.
Storage and reheating tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a saucepan over low heat or in the microwave, making sure to stir occasionally to avoid scorching. If you have a large batch, consider freezing individual portions. Just allow the soup to cool completely before transferring it to freezer-safe containers. It can keep for up to 3 months in the freezer. Always ensure safe food handling practices.
Helpful cooking tips
To enhance the flavor, let the beef develop a bit of a crust before draining off the grease. This will add richness to your soup. Additionally, try using homemade stock for a more profound flavor, or consider sautéing some bell peppers along with the onions for a pop of color and taste.
Creative twists
Want to put a spin on this classic recipe? Consider adding some diced zucchini or mushrooms for extra veggies. You can also go for a spicy version by incorporating red pepper flakes. For a lighter option, skip the heavy cream and use low-fat milk or a splash of almond milk instead.
Common questions
How long does it take to make lasagna soup?
This recipe typically takes around 30 minutes from prep to finish, making it a quick and satisfying meal.
Can I use different types of meat?
Absolutely! Ground turkey or even Italian sausage would work beautifully.
What can I use instead of lasagna noodles?
You can use any short pasta, like penne or fusilli. Just adjust the cooking time as needed.
Is this soup freezer-friendly?
Yes! It freezes well for up to 3 months, just remember to cool it before putting it in the freezer.
Enjoy this comforting bowl of lasagna soup, perfect for any occasion or just when you need a hug in a bowl!
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Lasagna Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting dish that combines the flavors of classic lasagna in a cozy, slurp-worthy bowl, perfect for weeknight dinners.
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
- 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 into slices
- Parmesan cheese, optional
Instructions
- In a large pot over medium-high heat, add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if desired.
- Add the minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and black pepper. Stir and cook on medium-low for 5 minutes.
- Pour in the crushed tomatoes, chicken broth, water, and tomato paste. Add the broken lasagna noodles and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- Stir in the frozen spinach and heavy cream, cooking uncovered for an additional 5 minutes, then adjust seasoning.
- In each serving bowl, place a slice of mozzarella cheese, ladle hot soup over it, and top with ricotta and parmesan if using.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian