Description
This One Pot 30-Minute Lasagna Soup is a comforting and hearty meal that combines all the flavors of classic lasagna in a flavorful, cheesy soup. Made with ground beef, mushrooms, lasagna noodles, and a rich tomato broth, it’s a quick and easy recipe perfect for weeknight dinners.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, small dice
- 1 pound ground beef
- 3/4 teaspoon salt (divided)
- pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 4 garlic cloves, minced
- 8 ounces mushrooms, thinly sliced
- 1 tablespoon tomato paste
- 1 (28 ounce) can crushed tomatoes
- 4 cups low sodium chicken broth or stock
- 1 cup your favorite marinara sauce
- 1/4 pound lasagna noodles, broken into bite size pieces (about 5-6 noodles)
- 1/4 cup fresh chopped parsley
Cheese and Garnishes
- 2 tablespoons grated parmesan cheese, plus more for serving
- shredded mozzarella cheese, for topping
- ricotta cheese, for topping
- chopped basil, for garnish
Instructions
- Heat the pot: Heat a large pot over medium-high heat. Add olive oil, diced onion, a pinch of salt, and pepper. Cook for 3-5 minutes until onions begin to soften.
- Cook the ground beef: Add the ground beef and break it up with a wooden spoon. Season with 1/2 teaspoon salt, a pinch of pepper, garlic powder, dried oregano, and dried thyme. Cook the meat until no longer pink, about 3-5 minutes, breaking it up as it cooks.
- Sauté garlic and mushrooms: Stir in minced garlic and sliced mushrooms. Cook for another 3-5 minutes until mushrooms soften.
- Add tomato base and liquids: Mix in tomato paste, crushed tomatoes, chicken broth, and marinara sauce. Stir to combine the flavors. Bring the mixture to a boil over high heat.
- Simmer with noodles: Reduce heat to a simmer. Add broken lasagna noodles and cook, stirring occasionally, until noodles are tender, about 10-15 minutes.
- Finish the soup: Turn off the heat and stir in fresh chopped parsley and 2 tablespoons grated parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls. Top with shredded mozzarella, dollops of ricotta, chopped basil, and extra parmesan cheese as desired. Serve immediately and enjoy!
Notes
- This soup is a hearty and quick alternative to traditional layered lasagna, perfect for a weeknight meal.
- Breaking the lasagna noodles into small pieces helps them cook evenly and makes the soup easier to eat.
- Feel free to substitute ground beef with ground turkey or sausage for different flavor variations.
- Adding fresh basil at the end brightens the dish and adds an aromatic touch.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
