Description
This One Pot 30-Minute Lasagna Soup is a hearty, comforting dish that combines the classic flavors of lasagna into a warm and satisfying soup. Made with ground beef, mushrooms, crushed tomatoes, and broken lasagna noodles, it’s a quick and easy meal perfect for busy weeknights. Topped with fresh herbs and cheeses like parmesan, mozzarella, and ricotta, this soup captures all the beloved tastes of lasagna in a cozy bowl.
Ingredients
Scale
Soup Base
- 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
Pasta
- 1/4 pound lasagna noodles, broken into bite size pieces (about 5-6 noodles)
Finishing & Toppings
- 1/4 cup fresh chopped parsley
- 2 tablespoons grated parmesan cheese, plus more for serving
- Shredded mozzarella cheese, for serving
- Ricotta cheese, for serving
- Chopped basil, for garnish
Instructions
- Sauté Vegetables: 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 and become translucent.
- Cook Ground Beef: Add the ground beef to the pot. Season with 1/2 teaspoon salt, a pinch of pepper, garlic powder, dried oregano, and dried thyme. Cook for 3-5 minutes, breaking up the meat with a wooden spoon, until no longer pink.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for another 3-5 minutes until mushrooms soften and the garlic is fragrant.
- Add Tomato Ingredients and Broth: Stir in tomato paste, crushed tomatoes, chicken broth, and marinara sauce. Mix well to combine and bring the mixture to a boil.
- Simmer with Pasta: Reduce heat to a simmer. Add the broken lasagna noodles and cook, stirring occasionally, for 10-15 minutes until noodles are tender and cooked through.
- Finish Soup: Turn off heat. Stir in chopped parsley and 2 tablespoons grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle soup into bowls. Top with shredded mozzarella, dollops of ricotta cheese, extra parmesan, and chopped basil as desired. Enjoy immediately for a warm and comforting meal.
Notes
- This soup is a quick, one-pot version of classic lasagna flavors, making it perfect for busy weeknights.
- You can substitute ground beef with ground turkey or sausage for different flavor variations.
- For a vegetarian version, omit the beef and use vegetable broth, adding more mushrooms or lentils for texture.
- Leftovers keep well refrigerated for up to 3 days; reheat gently on the stove.
- Adding fresh basil and extra cheese right before serving enhances the flavor and presentation.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
