Mouthwatering One Pot Lasagna Soup

This mouthwatering one pot lasagna soup brings all the cozy comfort of classic lasagna into one easy soup recipe. Perfect for family dinners and chilly nights it is a big bowl of Italian flavor that is ready in under an hour with very little cleanup.

The first time I made this I was amazed how quickly everyone grabbed seconds. My sister insisted on getting the recipe and now makes it for every family birthday.

Gather Your Ingredients

• Ground beef: brings richness and savory flavor choose eighty five percent lean for a little fat to flavor the broth
• Garlic cloves: fresh garlic makes the base extra aromatic crush for more intense flavor
• Yellow onion: gives sweetness and depth look for onions that are heavy for their size and free from sprouts
• Garlic powder and onion powder: reinforce the base and boost soupiness
• Dried basil and dried oregano: classic Italian herbs that balance the tomato base choose high quality dried herbs for fresh flavor
• Kosher salt and freshly ground black pepper: season generously for the best taste
• Crushed tomatoes: make a tangy savory broth use good canned tomatoes preferably without added sugar
• Chicken broth: adds flavor and richness low sodium works well so you can control salt
• Water: keeps the soup brothy without diluting flavor
• Tomato paste: intensifies the tomato experience a must for lasagna essence
• Lasagna noodles: broken up into pieces so every spoonful has pasta
• Frozen chopped spinach: sneaks in greens and color look for spinach without added salt
• Heavy cream: a splash makes the broth luscious and silky
• Ricotta cheese: for serving gives that classic creamy lasagna layer look for whole milk ricotta
• Mozzarella cheese: melts into gooey bites inside the bowl choose low moisture and slice yourself for the best melt
• Parmesan cheese: optional but the sharpness boosts each bite use freshly grated for best results

How to Make It

Brown the Beef:

Start by adding the ground beef to a large pot over medium high heat Cook it until it is well browned using a spoon to break it up as it cooks Letting some pieces get crispy at the bottom adds extra depth Drain off any excess grease so your soup is not oily

Sauté the Aromatics:

Add the minced garlic diced onion garlic powder onion powder dried basil dried oregano kosher salt and black pepper to the browned beef Stir and let cook over medium low heat for around five minutes Stir often so the garlic does not burn and keep cooking until the onions turn translucent and the whole kitchen smells amazing

Build the Broth and Add Pasta:

Pour in the crushed tomatoes chicken broth water and tomato paste Stir gently to scrape up any flavorful bits from the bottom of the pot Break up lasagna noodles into about two inch pieces and add to the pot Stir everything evenly Raise the heat to bring it just to a boil then reduce to low cover and simmer for ten minutes until the noodles start softening

Add Spinach and Cream:

Uncover the soup and add frozen spinach and a splash of heavy cream Keep cooking on low heat for another five minutes Stir everything gently so the spinach heats through and the soup becomes creamy Taste the broth and adjust salt or pepper if needed

Finish with Cheese:

Cut slices of mozzarella cheese and place one or two in the bottom of each serving bowl Ladle the piping hot soup over the cheese so it melts into gooey goodness Add a dollop of ricotta cheese on top and a dusting of parmesan if you like You will have melty cheesy bites in every spoonful

The mozzarella is my favorite addition here It reminds me of sharing big trays of lasagna at Sunday dinner but now everyone can scoop their perfect bite right from the pot That moment when someone goes back for thirds is my new measure for success

Flavor Boosters

This lasagna soup keeps well in the fridge for up to three days Always cool to room temperature before storing in an airtight container The pasta soaks up extra broth over time so add a splash of broth or water when reheating Heat over low and stir gently so it stays creamy For longer storage freeze soup without cheese toppings and add fresh cheese when reheating

Serving Suggestions

Serve this soup with a big slice of garlic bread or a crunchy green salad for a balanced meal Set out extra ricotta and parmesan for topping at the table I often serve bowls with fresh basil or a drizzle of olive oil for a restaurant style touch

Creative Twists

Lasagna soup borrows all the warm touches of Italian family cooking but turns tradition into a weeknight favorite In the summer I sometimes use fresh basil and a handful of cherry tomatoes to brighten the flavor For holidays I double the recipe and let everyone top their own bowl at the table

Enjoy a melty bowl of lasagna soup for dinner any night and watch the whole family go back for more. It is cozy comfort food made easy.

Common Questions About the Recipe

→ Can I use different meats for this lasagna soup?

Yes, ground turkey or Italian sausage work well in place of beef, adding unique flavors and texture.

→ What type of noodles are best?

Traditional lasagna noodles broken into pieces are ideal, but any pasta can be used if needed.

→ How do I keep the soup creamy?

A splash of heavy cream, along with plenty of cheese stirred in at the end, ensures a rich, creamy finish.

→ Can this soup be made ahead?

Absolutely! Reheat gently and add extra broth as needed, since noodles can thicken the soup over time.

→ Is it possible to make this vegetarian?

Swap the beef for mushrooms or lentils and use vegetable broth for a delicious meatless version.