One Pot Lasagna Soup
A delicious One Pot Lasagna Soup ready in under an hour, perfect for lasagna lovers.
Equipment
- Dutch oven
- Wooden Spoon
Ingredients
Base Ingredients
- 1 teaspoon vegetable oil
- 0.5 pound ground beef 8 ounces
- 0.5 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 can diced tomatoes with juices 14.5 ounce
- 2-3 cups chicken stock or broth
- 1 teaspoon dried oregano
- 1 teaspoon salt preferably kosher
- 0.5 teaspoon ground black pepper
- 4 pieces uncooked lasagna noodles regular or oven ready, broken into bite-sized pieces
- 0.5 cup shredded mozzarella cheese
- 0.25 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 teaspoon granulated sugar optional
- 0.25 cup full-fat ricotta cheese
Instructions
Cooking Instructions
- Heat the oil in a Dutch oven or large pot until hot. Add the beef, onion, and a few pinches of salt. Cook until the beef is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease.
- Add the garlic and cook 1 minute.
- Stir in the tomato paste, tomatoes with juices, 2 cups broth/stock, oregano, salt, and pepper. Bring to a boil.
- Once boiling, add the noodles. Cook until al dente, about 10-12 minutes, stirring occasionally. If the noodles absorbed too much of the liquid, add the remaining 1 cup broth.
- Stir in the mozzarella, Parmesan, and basil until cheese has melted. Taste and adjust the seasonings. If the tomatoes are too acidic, you may need to add some sugar.
- To serve, top each bowl with 1 tablespoon ricotta.
Notes
To make Vegetable Lasagna Soup: Omit the ground beef and use vegetable stock instead of chicken. Heat 1 tablespoon olive oil and sauté 4 sliced white button mushrooms and 1 large diced carrot along with the onion. After the noodles are fully cooked, add 6 ounces frozen chopped spinach and cook for 2-3 minutes or until hot. To make in a slow cooker: Brown beef either on the stove in a skillet and transfer to your crock pot insert or cook directly in a stovetop safe insert. Add the broth ingredients then cook on high for 4-6 hours or low for 8-10 hours. About 30 minutes before serving, add the lasagna noodles and cook until al dente then stir in the cheeses until melted. To make in an Instant Pot: Use the sauté setting to cook beef then add broth ingredients. Add your noodles, pushing them down so they're submerged under the liquid. Seal with the lid then cook on Manual setting for 6 minutes. Once finished, stir in your cheeses until melted.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 25mgIron: 2mg
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