One Pot Lasagna Soup
This One Pot Lasagna Soup is a comforting and easy dinner that is ready in 30 minutes. It’s flavorful and hearty, perfect on busy nights.
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Servings: 8 Servings
Calories: 404kcal
Equipment
- large pot or dutch oven
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- salt and pepper to taste
- 1 onion minced
- 4 garlic cloves minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 14 ounces canned whole tomatoes
- 4 ½-5 cups beef broth
- 1-2 cups mini lasagna noodles as desired (can use broken full-size lasagna noodles)
- ½ cup heavy whipping cream
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
Instructions
- In a large stockpot or dutch oven over medium-heat, cook the ground beef, adding salt and pepper to taste, until well-browned and no pink remains, about 5-7 minutes.1 pound ground beef, salt and pepper
- Add the minced onion and cook for 4 minutes until translucent, then add the garlic and continue cooking for 1 minute. (Add oil as needed to prevent the onions and garlic from burning.)1 onion, 4 garlic cloves
- Stir in the tomato paste and Italian seasoning until beef is well-coated in both.2 tablespoons tomato paste, 1 tablespoon Italian seasoning
- Add the tomatoes and broth and increase heat to medium-high.14 ounces canned whole tomatoes, 4 ½-5 cups beef broth
- Once the broth is simmering, add the lasagna noodles and reduce heat back to medium. Cook until noodles reach your desired tenderness, about 8 minutes.1-2 cups mini lasagna noodles
- Stir in the heavy whipping cream and let it cook for 3 more minutes.½ cup heavy whipping cream
- In a small bowl, combine the mozzarella and ricotta cheese.1 cup shredded mozzarella cheese, ½ cup ricotta cheese
- Scoop soup into bowls and garnish each bowl with a dollop of the cheese medley and optional basil or parsley.
Video
Notes
Pro Tips
- It’s important to brown the ground beef completely because it adds a rich, caramelized flavor to the soup.
- After browning the meat and sautéing the onions, deglaze the pot by scraping up the browned bits from the bottom of the pot when adding broth or tomatoes. These bits add amazing flavor.
- Since the noodles are being cooked in the soup, undercook them by 1-2 minutes as they’ll continue to soften in the hot broth after the soup is finished cooking.
- Add a splash of broth or cream when reheating to restore the soup’s consistency.
- A wide, shallow serving bowl makes it easier to layer toppings and creates an elegant presentation.
Recipe FAQs
How long does this soup last in the fridge? Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Can I freeze this? Yes, you can freeze this soup for up to two months. Make sure to cool it completely before transferring it to an airtight container. How do I reheat the soup? The best way to reheat the soup is in a saucepan on the stovetop over medium-low heat, stirring occasionally to prevent sticking or burning. Reheat until the soup is steaming and the noodles are heated through, about 5-10 minutes. You can also transfer a single serving to a microwave-safe bowl. Cover it with a microwave-safe lid or a paper towel to avoid splatters, while you microwave it on high for 1-2 minutes (stir, then heat in 30-second intervals until hot).Nutrition
Serving: 1Serving | Calories: 404kcal | Carbohydrates: 28g | Protein: 21g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 750mg | Potassium: 501mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 3mg