Lasagna. As a SOUP. In ONE POT. It does sound a little wild (a little unhinged? A little “wait, what?”), but it works, it does. Beef browning in pot before the noodles break into perfect lasagna sized pieces, swimming in a tomato-y broth.
Drop a whole slice of mozzarella into the bottom of your bowl and pour the hot soup right over it so it get stretchy and gooey – big dollop of ricotta, snowstorm of Parmesan and that lasagna craving you have had building in the back of your mind? GONE.
The Cheese-Bowl Trick Explained
Before the steaming soup goes into the bowl, place a slice of mozzarella cheese on the BOTTOM. The hot soup melts the cheese into a gooey layer at the bottom-a nice taste and, again, the feel of eating lasagna (this works well with a little tomato paste in the soup too to create a similar effect). After that add ricotta and parmesan.
Step-by-Step: One Pot Lasagna Soup Instructions
This lasagna soup has all the comforting Italian supper sensations without requiring any layers.
Using a spoon, break up the ground beef in a large stockpot over medium-high heat until it is thoroughly browned.
When it’s nicely browned, drain off the extra fat.
Add the minced garlic, diced onion, garlic powder, onion powder, basil, oregano, salt, and pepper.
Cook over medium-low for five minutes, stirring to prevent the garlic from burning.
Add the tomato paste, water, chicken broth, and crushed tomatoes and stir.
Add the lasagna noodles after breaking them into 1-2-inch pieces.
Simmer on low, covered, until the noodles are soft, about 10 minutes.
Add the heavy cream and chopped spinach and simmer over low heat, uncovered, until smooth.
If necessary, adjust the salt and pepper after tasting.
Place a slice of mozzarella in the bottom of each bowl (it will melt beautifully), pour the soup over it, and garnish with ricotta dollops and parmesan cheese.
Completed!
Pasta Swaps That Work Well
- MINI LASAGNA NOODLES: Your closest bet! No breaking, same feel. Just stir and simmer.
- BOWTIE PASTA: Handles broth well. Just knock 2 minutes off cooking so they do not turn mushy.
- PENNE OR RIGATONI: Tubes that are sturdy. They will scoop up all the meat, add about 2 minutes cook time because the pasta is thick.
- BROKEN FETTUCCINE: Longer ribbons of pasta! Soak first in warm water for a bit though you will have clumpy mush.
- GLUTEN-FREE LASAGNA: Okay here; but do watch out. Because the noodles get mighty mushy.
- ORECCHIETTE: Tiny ear shapes, they will scoop up broth even though smaller. Use about 6 oz dry.
Storing & Reheating Leftover Soup
- FRIDGE STORAGE: Move soup to airtight containers and transfer to the fridge, 4 days at most. Be sure to let it cool completely until no more steam is coming off before sealing it airtight. If you wrap hot soup with plastic wrap or cover it with a tightly fitting lid, moisture will immediately begin to condense and will later drip down into it.
- EXPECT THICKENING: Pasta will continue to soak up liquid overnight. When you go for your soup on day two, it is going to be much thicker than when you first finished it. But do not worry, even then, this is still not an indicator that your soup went bad.
- FREEZER OPTION: You can place the lasagna soup in a freezer-safe container and freeze it for up to 3 months. Only drawback though – pasta gets all mushy once thawed! You might want to consider freezing only broth and pasta sauce, so you can easily cook fresh portion directly with this base once you plan on thawing it!
- REHEAT RIGHT: First off, reheating this soup on the stovetop over medium-low heat with a little bit of additional chicken broth or water to thin out the broth is your fastest way of getting it ready. Make sure to stir it every now and then so that it do not cause bottom of your pot to burn!
- SAVE THE CHEESE: Mozzarella, ricotta AND parmesan all get topped at the end when serving. There is really no need to mix it with hot pasta, but instead go with cold mixture of all 3 ingredients that you can always adjust to your taste before finishing your bowl!
Similar Recipes
- Easy White Chicken Lasagna Soup
- Simple Crockpot White Lasagna Soup
- Flavorful Tomato Zucchini Lasagna Soup
- Quick White Lasagna Soup
- Homemade Lasagna Soup with Tortellini
- Easy Lentil Lasagna Soup
One Pot Lasagna Soup
Ingredients
For the soup:
- 1 lb ground beef
- 3 garlic cloves, finely minced
- 1/2 yellow onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp kosher salt, plus more as needed
- freshly ground black pepper, to taste
- 14 oz can crushed tomatoes
- 32 oz chicken broth, more if needed
- 1 cup water
- 2 tsp tomato paste
- 6 oz lasagna noodles, broken up
- 1 cup frozen chopped spinach
- 1/4 cup heavy cream
For serving:
- ricotta cheese
- 4 oz mozzarella cheese, cut in slices
- parmesan cheese, optional
Instructions
- Now, heat a large stockpot over medium high heat and add the ground beef to it. Break it up with a spoon as it browns, making sure it gets well-browned. Do not worry, the extra fat will seep on its own, so when it is brown, get rid of that grease.
- Minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt and freshly ground black pepper. Combine all of these to your browned beef and cook it over medium-low heat for 5 minutes, allowing extra moisture to soften for your benefit as aromatic flavors begin to seep through. Stir the mixtures at times, to avoid burning the garlic.
- The crushed tomatoes, chicken broth and water may add just the right amount of zest. Mix the lasagna noodle in with tomato paste, by breaking it (up to 2 inches) and allowing it to set for about 10 minutes, so that the noodles may well cook. Keep at a low flame, covering the pot.
- Then, allow to cool and add your chopped spinach and heavy cream and continue to simmer over low uncovered heat, waiting until you can achieve a soft watery consistency. Salt or pepper may need to be added to suit your desired state.
- Place a slice of mozzarella cheese all the way at the bottom of the serving bowl for an easy melt; hot enough so that it may add the perfect glaze over melted delicious soup. Top it further with dollops of ricotta cheese or the sprinkle of Parmesan cheese. Done!
This lasagna soup was amazing! So comforting and delicious – all the flavors I love about lasagna but in a warm, cozy soup. Much easier to make than traditional lasagna too. My whole family devoured it! Will definitely be making this again soon!
Photo of the cooked recipe
Is the whole recipe 2300 calories or is that per serving? I made it and then saw the calories and almost croaked, I keep my days calories to 1200…
Hey Melissa, 2300 Calories for the whole pot 🙂
Do you have crockpot or instant pot instructions for this recipe?
Really simple recipe. Came together quickly. Very tasty. Perfect for fall l!
Photo of the cooked recipe
I made the soup as listed, so freaking yummy!! My daughter (22) and I loved it!! It smelled amazing as it cooked and tasted just like lasagna, but not as heavy!! It is almost gone, need to make again!!!! 10/10!!!
This recipe is lacking in rich tomato flavor. I added more tomato paste at the end to try to give it more flavor. I’ve seen other recipes that use a jar of pasta sauce on top of tomato paste and canned tomatoes. I’ll do that instead next time
I was blown away by how good this lasagna soup was! It had all the cozy, comforting flavors of classic lasagna but in a warm, hearty soup form. The broth was rich and savory, the noodles were perfectly cooked, and the cheese melted beautifully into every bite. It was filling, flavorful, and honestly one of the best soups I’ve ever had. I’ll definitely be ordering/making this again. Highly recommend!
The soup turned out so good! My whole family loved it! The only changes I made was to use 1 Lb. ground beef and 1/2-pound hot Italian sausage. I also replaced the spinach with kale and used 2% milk instead of heavy cream. It was delicious with or without cheese!
This recipe was right on point this is my second time making it for my family and they love it so much .
Photo of the cooked recipe