One Pot Lasagna Soup
Easy, cheesy and delicious, this one pot lasagna soup is perfect for the cold weather.
Servings: 6 servings
Calories: 569kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 lb lean ground beef
- 1 tsp chili flakes, optional
- 1 head garlic, minced (8-10 cloves)
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 28 oz can crushed tomatoes
- 5 cups beef broth
- 1 tsp salt, or more to taste
- 1 tsp freshly cracked black pepper
- 10-12 lasagna noodles, broken into small pieces
- 1 Parmesan rind, optional (see Note 1)
- 2 cups spinach, roughly chopped, optional
- ⅓ cup cream, optional
- 1 ½ cups mozzarella cheese, shredded and divided
- ⅓ cup Parmesan cheese, shredded and divided
Herbed Ricotta
- 1 cup ricotta cheese
- ¼ cup fresh parsley, finely chopped, plus more to garnish
- ¼ tsp salt, or more to taste
- ¼ tsp freshly cracked black pepper
Instructions
- Heat a large pot over medium-low heat and add the olive oil
- Add the onions, seasoning with salt and pepper, and sauté for 2-3 minutes until beginning to soften
- Add the chili flakes and toast for 1 minute, then increase heat to medium and add the ground beef, stirring to break up
- When the ground beef is mostly cooked through, add the garlic and sauté for 1 minute (drain beef before adding if necessary)
- Add the basil, parsley and oregano and toast for 30 seconds, then add the crushed tomatoes, beef broth, salt and pepper and stir (transfer some of the broth to the tomato can then pour into pot)
- Stir in the noodles then increase heat to high and bring to a boil, then reduce to medium-low, stirring occasionally so noodles do not stick
- When the noodles are very al dente, turn off heat and stir in the spinach and cream (about 20-25 minutes; see Note 2)
- Add 1 cup of the mozzarella and ¼ cup of the Parmesan and stir until melted
- Make the herbed ricotta; in a separate bowl, mix together the ricotta, 2 tbsp of the fresh parsley, salt and pepper
- Ladle soup into bowls and serve garnished with the remaining ½ cup mozzarella, Parmesan and fresh parsley; use a cookie scoop or a large spoon to dollop ricotta on top
Notes
1. Parmesan rinds add great flavor to soups and sauces. I keep all my extra ones in the freezer.
2. Remove the pot from the heat as soon as the noodles are very al dente or almost cooked through; they will continue to cook in the soup and it will still be more than hot enough for the spinach to wilt and the cheeses to melt.
Nutrition
Serving: 1 serving | Calories: 569kcal | Carbohydrates: 42g | Protein: 40g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1668mg | Potassium: 708mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1970IU | Vitamin C: 9mg | Calcium: 387mg | Iron: 4mg