Name: One-Pot Lasagna Soup Recipe
Ingredients: 1 tablespoon extra virgin olive oil: The foundation for building flavor, olive oil adds richness and helps sauté the onions and garlic to perfection. Extra virgin olive oil is preferred for its superior flavor and health benefits, but regular olive oil or even vegetable oil can be substituted if needed.; 1 large yellow onion, diced (about 1 cup): Onion is a crucial aromatic that forms the base flavor of many Italian dishes. Yellow onions are versatile and provide a balanced sweetness and savory depth to the soup. Dicing the onion ensures it cooks evenly and blends seamlessly into the soup.; 2 teaspoons garlic minced: Garlic is another essential aromatic in Italian cuisine. Minced garlic releases its pungent and savory flavor, complementing the onion and enhancing the overall taste of the soup. Freshly minced garlic is always best, but pre-minced garlic from a jar can be used for convenience.; 1 pound ground beef: Ground beef provides the hearty protein element in this lasagna soup, mimicking the meat layer in traditional lasagna. Choose lean ground beef (85% lean or higher) to minimize excess grease and keep the soup healthier. For richer flavor, you could also use ground Italian sausage or a combination of beef and sausage.; 2 teaspoons Italian seasoning: This blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram is the key to achieving that classic Italian flavor. Italian seasoning simplifies flavoring and ensures a balanced herb profile in the soup. If you don’t have Italian seasoning, you can create your own blend using individual dried herbs.; 2 teaspoons kosher salt: Salt is a fundamental seasoning that enhances the flavors of all the other ingredients. Kosher salt is preferred by many cooks for its clean taste and ease of use. Adjust the amount of salt to your preference, tasting as you go.; 2 teaspoons black pepper: Black pepper adds a touch of spice and complexity to the soup. Freshly ground black pepper is recommended for the best flavor, but pre-ground pepper works just as well.; 1 jar (24 ounces) marinara sauce, or homemade: Marinara sauce is the tomato base of the lasagna soup, providing sweetness, acidity, and rich tomato flavor. A good quality store-bought marinara sauce works wonderfully for convenience. For an even more flavorful soup, consider using your favorite homemade marinara sauce. Look for sauces with simple ingredients and no added sugar.; 4 cups beef broth: Beef broth adds depth and savory richness to the soup base, complementing the ground beef and creating a flavorful liquid. Low-sodium beef broth is recommended to control the saltiness of the soup. Chicken broth can be substituted if you don’t have beef broth on hand, but beef broth will provide a more authentic lasagna flavor.; 1 can (28 ounces) crushed tomatoes: Crushed tomatoes add texture and bulk to the soup, providing a chunkier tomato element alongside the marinara sauce. Using crushed tomatoes in addition to marinara sauce creates a more complex and hearty tomato base. You can also use diced tomatoes if you prefer a chunkier soup.; 12 ounces uncooked lasagna noodles, broken into pieces: Lasagna noodles are the star of the show, bringing the classic lasagna element to this soup. Breaking the noodles into smaller pieces ensures they cook evenly in the soup and are easier to eat. Traditional lasagna noodles are recommended, but you can also use whole wheat lasagna noodles for added fiber.; ½ cup heavy cream: Heavy cream adds richness and creaminess to the soup, creating a luxurious texture and balancing the acidity of the tomatoes. Heavy cream should be added at the end of cooking to prevent it from curdling. For a lighter option, you can use half-and-half or even milk, but the soup will be less creamy.; 1 cup mozzarella cheese shredded: Mozzarella cheese is a classic lasagna cheese, known for its mild flavor and excellent melting properties. Shredded mozzarella cheese melts beautifully into the soup, creating cheesy pockets of goodness. Part-skim or whole milk mozzarella can be used.; 1 cup parmesan cheese shredded: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the soup, enhancing the overall Italian taste. Freshly grated parmesan cheese is preferred for the best flavor, but pre-shredded parmesan can also be used. Reserve some extra parmesan for topping individual bowls when serving.; Fresh parsley, chopped, for garnish: Fresh parsley adds a pop of freshness, color, and herbaceous flavor to the soup. Chopped parsley is used as a garnish to brighten up the dish and add a final touch of flavor. Other fresh herbs like basil or oregano can also be used for garnish.; Ricotta cheese, optional, for garnish: Ricotta cheese is a classic lasagna ingredient and adds a creamy, slightly tangy element to the soup when used as a garnish. Dolloping ricotta cheese on top of each bowl adds an extra layer of richness and flavor, mimicking the ricotta layer in traditional lasagna. Full-fat or part-skim ricotta cheese can be used.

Ingredients

Scale

1 tablespoon extra virgin olive oil: The foundation for building flavor, olive oil adds richness and helps sauté the onions and garlic to perfection. Extra virgin olive oil is preferred for its superior flavor and health benefits, but regular olive oil or even vegetable oil can be substituted if needed.

1 large yellow onion, diced (about 1 cup): Onion is a crucial aromatic that forms the base flavor of many Italian dishes. Yellow onions are versatile and provide a balanced sweetness and savory depth to the soup. Dicing the onion ensures it cooks evenly and blends seamlessly into the soup.

2 teaspoons garlic minced: Garlic is another essential aromatic in Italian cuisine. Minced garlic releases its pungent and savory flavor, complementing the onion and enhancing the overall taste of the soup. Freshly minced garlic is always best, but pre-minced garlic from a jar can be used for convenience.

1 pound ground beef: Ground beef provides the hearty protein element in this lasagna soup, mimicking the meat layer in traditional lasagna. Choose lean ground beef (85% lean or higher) to minimize excess grease and keep the soup healthier. For richer flavor, you could also use ground Italian sausage or a combination of beef and sausage.

2 teaspoons Italian seasoning: This blend of dried herbs like oregano, basil, rosemary, thyme, and marjoram is the key to achieving that classic Italian flavor. Italian seasoning simplifies flavoring and ensures a balanced herb profile in the soup. If you don’t have Italian seasoning, you can create your own blend using individual dried herbs.

2 teaspoons kosher salt: Salt is a fundamental seasoning that enhances the flavors of all the other ingredients. Kosher salt is preferred by many cooks for its clean taste and ease of use. Adjust the amount of salt to your preference, tasting as you go.

2 teaspoons black pepper: Black pepper adds a touch of spice and complexity to the soup. Freshly ground black pepper is recommended for the best flavor, but pre-ground pepper works just as well.

1 jar (24 ounces) marinara sauce, or homemade: Marinara sauce is the tomato base of the lasagna soup, providing sweetness, acidity, and rich tomato flavor. A good quality store-bought marinara sauce works wonderfully for convenience. For an even more flavorful soup, consider using your favorite homemade marinara sauce. Look for sauces with simple ingredients and no added sugar.

4 cups beef broth: Beef broth adds depth and savory richness to the soup base, complementing the ground beef and creating a flavorful liquid. Low-sodium beef broth is recommended to control the saltiness of the soup. Chicken broth can be substituted if you don’t have beef broth on hand, but beef broth will provide a more authentic lasagna flavor.

1 can (28 ounces) crushed tomatoes: Crushed tomatoes add texture and bulk to the soup, providing a chunkier tomato element alongside the marinara sauce. Using crushed tomatoes in addition to marinara sauce creates a more complex and hearty tomato base. You can also use diced tomatoes if you prefer a chunkier soup.

12 ounces uncooked lasagna noodles, broken into pieces: Lasagna noodles are the star of the show, bringing the classic lasagna element to this soup. Breaking the noodles into smaller pieces ensures they cook evenly in the soup and are easier to eat. Traditional lasagna noodles are recommended, but you can also use whole wheat lasagna noodles for added fiber.

½ cup heavy cream: Heavy cream adds richness and creaminess to the soup, creating a luxurious texture and balancing the acidity of the tomatoes. Heavy cream should be added at the end of cooking to prevent it from curdling. For a lighter option, you can use half-and-half or even milk, but the soup will be less creamy.

1 cup mozzarella cheese shredded: Mozzarella cheese is a classic lasagna cheese, known for its mild flavor and excellent melting properties. Shredded mozzarella cheese melts beautifully into the soup, creating cheesy pockets of goodness. Part-skim or whole milk mozzarella can be used.

1 cup parmesan cheese shredded: Parmesan cheese adds a salty, nutty, and umami-rich flavor to the soup, enhancing the overall Italian taste. Freshly grated parmesan cheese is preferred for the best flavor, but pre-shredded parmesan can also be used. Reserve some extra parmesan for topping individual bowls when serving.

Fresh parsley, chopped, for garnish: Fresh parsley adds a pop of freshness, color, and herbaceous flavor to the soup. Chopped parsley is used as a garnish to brighten up the dish and add a final touch of flavor. Other fresh herbs like basil or oregano can also be used for garnish.

Ricotta cheese, optional, for garnish: Ricotta cheese is a classic lasagna ingredient and adds a creamy, slightly tangy element to the soup when used as a garnish. Dolloping ricotta cheese on top of each bowl adds an extra layer of richness and flavor, mimicking the ricotta layer in traditional lasagna. Full-fat or part-skim ricotta cheese can be used.

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Instructions

Sauté Aromatics: Begin by heating 1 tablespoon of extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Allow the oil to heat up until it shimmers slightly, indicating it’s ready for the vegetables. Add the diced yellow onion to the pot and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and softened. This step is crucial for building flavor as it releases the natural sweetness of the onion. Once the onion is translucent, add the minced garlic to the pot and cook for 1 more minute, stirring constantly. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic briefly releases its aromatic oils and infuses the oil with flavor. The combination of sautéed onion and garlic forms the flavor foundation for the entire soup.

Brown the Ground Beef: Add 1 pound of ground beef to the pot with the sautéed onions and garlic. Sprinkle in 2 teaspoons of Italian seasoning, 2 teaspoons of kosher salt, and 2 teaspoons of black pepper. These seasonings will infuse the ground beef with classic Italian flavors. Using a wooden spoon or spatula, break up the ground beef into smaller pieces as it cooks. Continue to cook, stirring occasionally, for about 8-10 minutes, or until the ground beef is no longer pink and is cooked through. Browning the ground beef adds depth of flavor and richness to the soup. If there is excess grease from the ground beef, carefully drain it from the pot before proceeding to the next step. Draining excess grease helps to keep the soup from being too oily.

Simmer the Soup Base: Pour in 1 jar (24 ounces) of marinara sauce, 4 cups of beef broth, and 1 can (28 ounces) of crushed tomatoes into the pot with the cooked ground beef. Stir well to combine all the ingredients, ensuring the sauce and broth are evenly distributed. Bring the soup to a simmer over medium heat. Simmering allows the flavors to meld together and deepen, creating a richer and more complex soup.

Cook the Lasagna Noodles: Once the soup is simmering, add 12 ounces of uncooked lasagna noodles, broken into pieces, to the pot. Gently stir the noodles into the soup, ensuring they are submerged in the liquid. Increase the heat slightly to maintain a gentle simmer. Cook for 8-9 minutes, or until the lasagna noodles are cooked al dente, meaning they are tender but still have a slight bite. Stir occasionally to prevent the noodles from sticking to the bottom of the pot. Cooking the noodles directly in the soup allows them to absorb the flavorful broth and become perfectly tender.

Add Cream and Cheese: Reduce the heat to low. Pour in ½ cup of heavy cream and add 1 cup of shredded mozzarella cheese and 1 cup of shredded parmesan cheese to the soup. Stir continuously until the cheeses are fully melted and incorporated into the soup, creating a creamy and cheesy texture. Adding the heavy cream and cheeses at the end helps to maintain their creamy texture and prevents the cheese from becoming stringy.

Garnish and Serve: Ladle the One-Pot Lasagna Soup into bowls. Garnish each serving with fresh parsley, chopped, and a dollop of ricotta cheese, if desired. These garnishes add freshness, flavor, and visual appeal to the soup. Serve immediately and enjoy this comforting and satisfying One-Pot Lasagna Soup!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550
Sugar: 10-15 grams
Sodium: 800-1000 mg
Fat: 25-30 grams
Saturated Fat: 15-20 grams
Carbohydrates: 40-50 grams
Fiber: 5-7 grams
Protein: 30-35 grams
Cholesterol: 100-120 mg