Description
Savor the warmth of this One Pot Lasagna Soup, a comforting blend of rich flavors, creamy cheese, and tender pasta—perfect for cozy evenings or quick weeknight meals.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 lb lean ground beef or turkey
- 28 oz can crushed tomatoes (no-salt-added)
- 4 cups low-sodium chicken broth
- 8 oz lasagna noodles, broken into pieces
- 2 tsp Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Instructions
- 1. Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until translucent, about five minutes. Stir in minced garlic and continue cooking until fragrant.
- 2. Brown the Meat: Add ground beef or turkey into the pot. Break it apart with a wooden spoon and cook until browned, about seven minutes. Drain excess fat if necessary.
- 3. Add Tomatoes and Broth: Pour in crushed tomatoes and chicken broth. Stir well while scraping up any brown bits from the bottom of the pot.
- 4. Toss in Pasta and Seasonings: Add broken lasagna noodles along with Italian seasoning. Bring everything to a gentle boil, then reduce heat and simmer uncovered until pasta is tender, about ten minutes.
- 5. Swirl in Cheese: Remove from heat and stir in ricotta cheese until creamy throughout. For extra cheesiness, sprinkle shredded mozzarella on top.
- 6. Serve: Ladle the soup into bowls and top each serving with additional mozzarella cheese if desired. Let it melt slightly before serving.
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Substitute ground beef with turkey for a lighter option. Add spinach or zucchini for extra nutrition. Store leftovers in an airtight container for up to four days; reheat on medium heat adding a splash of broth if needed.