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One Pot Lasagna Soup

One Pot Lasagna Soup: Cozy Comfort in Every Bite

This One Pot Lasagna Soup combines the beloved flavors of lasagna into a hearty soup, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Use 80/20 or 85/15 ground chuck for optimal flavor.
  • 3 cloves Garlic Minced; fresh garlic preferred for the best flavor.
  • 0.5 Yellow Onion Diced; can substitute with shallots.
  • 0.5 tsp Garlic Powder Can be omitted if using fresh garlic.
  • 0.5 tsp Onion Powder Adds depth; creates flavor similar to diced onion.
  • 0.25 tsp Dried Basil Bring authentic Italian herb notes; fresh herbs may also be used.
  • 0.5 tsp Oregano
  • 1 tsp Kosher Salt Plus more as needed for personal taste.
  • to taste Black Pepper Freshly ground preferred.
  • 14 oz Crushed Tomatoes Can substitute with fresh tomatoes.
  • 32 oz Chicken Broth More if needed; vegetable broth can be used for vegetarian.
  • 1 cup Water Can be replaced with more broth.
  • 2 tsp Tomato Paste Optional but strongly recommended.
For Texture and Nutrition
  • 6 oz Lasagna Noodles Broken up; cook according to package instructions if using fresh.
  • 1 cup Frozen Chopped Spinach Fresh spinach can be used but will require more.
  • 0.25 cup Heavy Cream Milk can be substituted for a lighter version.
For Serving
  • Ricotta Cheese Can use cottage cheese for a lighter option.
  • 4 oz Mozzarella Cheese Cut into slices.
  • Parmesan Cheese Optional, for serving; freshly grated preferred.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Brown the Ground Beef: In a large pot over medium-high heat, add the ground beef, cooking until browned and crumbly, about 6-8 minutes. Drain excess grease.
  2. Sauté Aromatics: Add minced garlic, diced onion, garlic powder, onion powder, dried basil, oregano, kosher salt, and black pepper. Sauté for about 5 minutes until fragrant and the onion is translucent.
  3. Add the Broth and Noodles: Stir in crushed tomatoes, chicken broth, water, and tomato paste. Add broken lasagna noodles and bring to a gentle boil for about 10 minutes.
  4. Simmer and Stir: Reduce heat, cover, and let the soup simmer for 10 minutes to let the flavors meld and noodles cook.
  5. Incorporate Spinach and Cream: Stir in chopped spinach and heavy cream. Cook for an additional 5 minutes until heated through and creamy.
  6. Serve with Toppings: Ladle soup into bowls, top with slices of mozzarella and dollops of ricotta cheese. Optionally add freshly grated Parmesan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 27gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 85mgSodium: 920mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 6mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge; can freeze for 3 months. Reheat with extra broth as needed.

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