Description
This One Pot 30-Minute Lasagna Soup is a hearty and comforting recipe that combines all the delicious flavors of classic lasagna into a quick, easy-to-make soup. Featuring ground beef, mushrooms, crushed tomatoes, lasagna noodles, and plenty of cheese, this dish makes for a satisfying weeknight meal with minimal cleanup.
Ingredients
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)
For Garnish and Serving
- 1/4 cup fresh chopped parsley
- 2 tablespoons grated parmesan cheese, plus more for serving
- shredded mozzarella cheese, as desired
- ricotta cheese, as desired
- chopped basil, as desired
Instructions
- Sauté Aromatics and Onion: Heat a large pot over medium-high heat. Add olive oil, diced onion, a pinch of salt, and some pepper. Cook for 3-5 minutes until the onions begin to soften and become translucent, stirring occasionally.
- Cook Ground Beef and Season: Add the ground beef to the pot. Begin breaking it up with a wooden spoon. Sprinkle 1/2 teaspoon salt, more pepper, garlic powder, oregano, and thyme over the meat. Cook for 3-5 minutes until the beef is no longer pink, stirring to crumble the meat evenly.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for an additional 3-5 minutes until the mushrooms have softened and the garlic is fragrant.
- Add Tomato Paste and Liquids: Stir in the tomato paste, crushed tomatoes, chicken broth, and marinara sauce. Mix until well combined. Increase the heat to bring the mixture to a boil.
- Cook Lasagna Noodles: Once boiling, reduce heat to a simmer. Add the broken lasagna noodle pieces. Simmer for 10-15 minutes, stirring occasionally to prevent noodles from sticking, until the noodles are cooked through and tender.
- Finish Soup: Turn off the heat. Stir in fresh chopped parsley and 2 tablespoons of grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls. Top with shredded mozzarella, ricotta cheese, extra parmesan, and chopped basil as desired. Serve immediately and enjoy your hearty lasagna soup!
Notes
- This soup is a hearty, quick, and easy dish perfect for cozy weeknight dinners with the comforting flavors of classic lasagna.
- Using low sodium chicken broth allows you to control the salt level more precisely.
- Feel free to swap ground beef with ground turkey or Italian sausage for a different flavor profile.
- For a vegetarian version, omit the ground beef and use vegetable broth instead.
- Breaking the lasagna noodles into bite-sized pieces makes them easier to eat and adds texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg
