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One-Pot Lasagna Soup with Ground Beef Recipe

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4.3 from 68 reviews

This comforting One-Pot Lasagna Soup combines the classic flavors of lasagna in a warm and hearty soup form. Ground beef is browned and simmered with onions, garlic, and seasoned tomato broth alongside broken lasagna noodles and fresh spinach, then topped with a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Perfect for an easy weeknight dinner that’s satisfying and full of traditional Italian flavors.

Ingredients

Soup

  • 1 pound lean or extra lean ground beef, about 90 to 95% lean
  • 1 cup yellow or white onion, diced small
  • 3 to 4 garlic cloves, finely minced
  • 32 ounces reduced sodium chicken broth
  • 24 ounces spaghetti sauce or marinara sauce
  • 14.5-ounce can petite diced tomatoes
  • 2 tablespoons fresh parsley, or 1 tablespoon dried parsley
  • 1 tablespoon Italian seasoning
  • 2 teaspoons salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • ½ teaspoon red pepper flakes, or to taste
  • 9 lasagna noodles, broken into chunky bite-sized pieces (or another small shaped pasta such as ziti, penne, wheels, small shells, elbow macaroni)
  • 2 cups fresh spinach (kale may be substituted)
  • 1 teaspoon granulated sugar, optional and to taste

Cheese Topping

  • 8 ounces ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, finely grated
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt, optional and to taste

Garnishes (optional)

  • Fresh herbs finely minced such as fresh parsley, fresh basil, oregano, or as desired

Instructions

  1. Brown the beef and onions: In a large Dutch oven or soup pot, add the ground beef and diced onions. Saute over medium-high heat for about 5 minutes, crumbling the beef and stirring frequently until the meat is evenly browned. Optionally, add 1 tablespoon olive oil if using very lean beef to prevent sticking.
  2. Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, stirring continuously to avoid burning.
  3. Combine broth and seasonings: Pour in the reduced sodium chicken broth, spaghetti or marinara sauce, and petite diced tomatoes. Add fresh or dried parsley, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well to combine everything and bring the mixture to a boil.
  4. Cook the noodles: Add the broken lasagna noodles to the boiling soup. Cook for about 11 to 13 minutes, or according to the package directions until the noodles are al dente. If the soup thickens too much or looks dry, add ½ to 1 cup of additional chicken broth as needed. If too brothy, boil for a few extra minutes to reduce.
  5. Add spinach and adjust seasoning: Stir in a couple big handfuls of fresh spinach, turn off the heat, and stir until the spinach is wilted, about 1 to 2 minutes. Taste the soup and adjust seasonings by adding more salt, pepper, Italian seasoning, or red pepper flakes as desired. Optionally stir in 1 teaspoon of granulated sugar to balance tomato acidity.
  6. Prepare cheese topping: In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, Italian seasoning, and salt. Mix until well incorporated.
  7. Serve: Ladle the soup into bowls, top each serving with a generous dollop of the cheese mixture, stir in as desired, and garnish with fresh herbs if using. Serve immediately for best flavor and texture.

Notes

  • If using a fattier ground meat such as Italian sausage, consider draining excess fat after browning.
  • You can substitute kale for spinach if preferred.
  • If soup becomes too thick after noodles absorb liquid, add additional broth gradually.
  • Granulated sugar is optional but helps balance the acidity from tomato-based ingredients.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.

Find it online: https://flavorspath.com/one-pot-lasagna-soup-with-ground-beef-recipe/