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This one pot lasagna soup delivers everything you crave in classic lasagna with half the effort and mess. It is cozy and filling with a luscious tomato broth, bits of tender lasagna noodles, flavorful beef, soft greens, and creamy cheese swirls on top. Whenever I need dinner fast that pleases even picky eaters, I return to this simple yet satisfying soup recipe.
Every time I make this, someone always asks for seconds and it brings back sweet memories of cozy winter dinners around the table.
Ingredients
- Ground beef: for rich flavor and a meaty bite Look for an 80 percent lean variety for best taste
- Fresh garlic: to build delicious aromatics Pick firm and fragrant cloves
- Yellow onion: sweetens the broth and enhances depth Choose firm onions with no soft spots
- Garlic and onion powder: for extra savory notes These help boost flavor fast
- Dried basil and oregano: give that classic Italian flair Use good quality dried herbs for the freshest taste
- Kosher salt and freshly ground pepper: for balance Taste as you go so it is never too salty
- Crushed tomatoes: form the thick savory broth Choose a brand with no sugar added for best results
- Chicken broth: gently lightens and stretches the soup Low sodium is best for control
- Water: to adjust the soup texture as needed
- Tomato paste: brings intensity and body Look for a deep red paste with no metallic smell
- Lasagna noodles: broken into pieces give that signature bite Use regular noodles for the best texture
- Frozen spinach: adds a pop of color and sneaks in greens Squeeze out extra water if defrosted first
- Cream: for a touch of richness and silkiness Choose real heavy cream for the most luscious finish
- Ricotta cheese: for a creamy topping Look for whole milk ricotta with a smooth texture
- Mozzarella cheese: melts perfectly creating those strings we all love Fresh or pre sliced both work
- Parmesan cheese: for a salty finish Go for aged Parmigiano Reggiano if you can find it
Step-by-Step Instructions
- Brown the Beef:
- Cook ground beef in a large heavy bottomed pot over medium heat Break it up as it cooks Let it fully brown for rich flavor and drain any extra fat so the broth stays clear
- Sauté the Aromatics:
- Add chopped onion and minced garlic to the pot with the beef Sprinkle in garlic powder onion powder dried basil dried oregano kosher salt and fresh cracked pepper Stir often and let this cook five minutes at medium low heat so the onions get golden and the spices wake up
- Simmer the Broth:
- Pour in crushed tomatoes chicken broth water and spoon in tomato paste Stir until the tomato paste melts in Scatter in broken lasagna noodle pieces Raise heat until the soup comes to a gentle boil then lower to a simmer Put the lid on and let everything bubble very quietly for ten minutes to help the noodles soften and flavors meld
- Finish with Greens and Cream:
- Add frozen spinach and cream straight into the simmering pot Stir Let it cook uncovered for five more minutes The spinach will turn bright green and the broth will look silky and savory Taste for seasoning and add a splash more broth if needed
- Assemble and Serve:
- Place a slice of mozzarella in the bottom of each serving bowl Ladle the hot soup over the cheese so it gets melty Top with a spoonful of cold ricotta Sprinkle with parmesan for that irresistible finish Each bowl will have cheesiness in every bite
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Ricotta is my absolute favorite ingredient here because it creates creamy pockets that remind me of childhood lasagna nights My little one loves dunking the mozzarella from the bottom of the bowl and it never fails to make her smile
Storage Tips
Lasagna soup stores perfectly in the fridge for three days The noodles will soak up some broth overnight Just stir in a splash of extra chicken broth or water when reheating For freezer storage ladle the soup into containers leaving some space at the top for expansion Freeze for up to two months and thaw gently on the stove with a bit more broth if needed
Ingredient Substitutions
Swap ground turkey or chicken for beef if you prefer a lighter take You can use any short pasta shape if you are out of lasagna noodles For a veggie version double the spinach and use white beans instead of beef and vegetable broth in place of chicken
Serving Suggestions
A big bowl paired with garlic bread or a crisp green salad makes a complete meal For gatherings serve it family style from the pot and let everyone add their favorite cheeses The soup is tasty as a main or as a comforting starter for Italian nights
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Cultural Context
This soup was born from busy weeknights when I craved lasagna but had no time for the classic layers It draws inspiration from traditional Italian flavors and transforms them into a cozy soup that is totally approachable for any home cook
Recipe FAQs
- → Can I use a different meat instead of beef?
Yes, you can substitute ground turkey, chicken, or sausage for the beef. Adjust the seasoning if needed for the best flavor.
- → How do I prevent the noodles from turning mushy?
Add the lasagna noodles just before simmering and avoid overcooking. Check for doneness after 10 minutes, as timing may vary.
- → Can I make this dish vegetarian?
Absolutely! Omit the meat and use vegetable broth. Add extra spinach or mushrooms for more texture and flavor depth.
- → What other cheeses can I use?
Feel free to swap mozzarella for provolone or fontina. Cottage cheese works as a stand-in for ricotta if desired.
- → Do leftovers store well?
Store cooled portions in an airtight container for up to three days. Add a splash of broth when reheating to restore consistency.
- → Can I freeze this dish?
Yes, freeze cooled servings for up to two months. Thaw overnight in the refrigerator and gently warm on the stove, adding broth as needed.