Looking for a delicious and comforting meal that’s easy to make? Look no further than this One-Pot Lasagna Soup recipe. It takes all the flavors of traditional lasagna and transforms them into a hearty and satisfying soup. With its rich tomato broth, tender pasta, flavorful Italian spices, and melted cheese topping, this soup is a crowd-pleaser that will warm you up from the inside out. It’s the perfect dish to cozy up with on a chilly evening or to impress your family and friends with its familiar yet unique twist.
I can still vividly remember the first time I made this One-Pot Lasagna Soup for my family. It was a cold winter evening, and we were all craving a comforting meal. As the aroma of the simmering soup filled the kitchen, my husband and kids eagerly gathered around the table, their eyes filled with anticipation. One spoonful of this soup, and we were all instantly hooked. The flavors were reminiscent of our favorite lasagna, but the convenience of it being a one-pot meal made it even more enjoyable. Since that day, it has become a regular feature on our weekly menu, and my kids never fail to ask for seconds. This recipe holds a special place in our hearts as it brings us together and reminds us of the warmth and love shared around the dinner table.
Ingredients:
- 1 lb (450g) ground beef
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups (946ml) beef broth
- 1 can (14 oz/400g) diced tomatoes
- 1 can (8 oz/227g) tomato sauce
- 1 cup (240ml) water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (100g) lasagna noodles, broken into small pieces
- 1/2 cup (50g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- Fresh basil leaves, for garnish
Directions:
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into small pieces. Drain any excess fat.
- Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
- Pour in the beef broth, diced tomatoes, tomato sauce, water, dried basil, dried oregano, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
- Add the broken lasagna noodles to the pot and cook according to the package instructions until they are tender.
- Serve the soup hot, ladling it into bowls. Top each serving with shredded mozzarella cheese, grated Parmesan cheese, and fresh basil leaves for a pop of color and flavor
Notes:
- Feel free to customize the soup by adding your favorite vegetables such as diced bell peppers, zucchini, or spinach.
- If you prefer a vegetarian version, you can substitute the ground beef with plant-based ground meat or add extra vegetables for protein.
- For a spicier kick, you can add a pinch of red pepper flakes or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
- This recipe is easily scalable, so you can adjust the quantities based on the number of servings you need.