Easy One Pot Lasagna Soup – ground beef and lasagna noodles in a rich cheesy tomato broth in 30 minutes! Top with ricotta for all the comfort of the classic dish without the time! Recipe includes crockpot instructions too!).
This may be one of my all-time favorite soup recipes and the fact that’s incredibly easy – and quick – makes it even better.
One pot Lasagna Soup is as comforting as its labor-intensive, layered counterpart, but you can whip it up in just 30 minutes on the stove or load the ingredients into your slow cooker and enjoy the aroma all afternoon while it simmers.
The rich tomato broth is complimented with bite size pieces of lasagna noodles and ground beef. I love the addition of mushrooms and fresh spinach in this recipe but feel free to leave either – or both – out.
Of course, it’s not lasagna in any form without cheese so there’s plenty of that in and on top of this soup.
Tips for the best Lasagna soup:
- Use regular curly lasagna noodles – not the oven-ready ones.
- Gather, chop and slice all the ingredients before you begin cooking to make it in 30 minutes.
- Add a splash of stock if it’s too thick for your liking.
- Be sure to taste and adjust salt when it’s finished cooking.
what’s in Lasagna Soup?
- olive oil
- onion
- garlic powder
- tomato paste
- lean ground beef
- salt and pepper
- tomato puree
- crushed tomatoes
- dry Italian seasoning
- chicken stock
- mozzarella shredded
- fresh parsley
Optional additions:
- mushrooms
- spinach
Ricotta Topping:
- ricotta cheese
- mozzarella cheese
- basil
HOW TO MAKE LASAGNA SOUP:
Slow Cooker Method:
Add the olive oil to a large skillet over medium high heat the drop in the onions (and mushrooms if you’re using them). Cook 3-4 minutes then season with and and pepper.
Next add the tomato paste and cook one minute. Crumble in the ground beef, season with salt and pepper to taste plus the garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until it’s browned.
Transfer the meat mixture to the slow cooker. Pour in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning.
Cook on HIGH 3-4 hours or LOW 6-8 hours, then add broken pieces of lasagna and (if you’re using) spinach. Continue cooking on high 20 minutes or until the pasta is tender.
Stir one cup of shredded mozzarella cheese and chopped parsley. Taste and add salt if needed.
In a small bowl, blend the ricotta, remaining mozzarella and basil.
To serve, ladle the soup into bowls then top with ricotta and enjoy right away.
Stovetop Method:
Add the olive oil to a large skillet over medium high heat the drop in the onions (and mushrooms if you’re using them). Cook 3-4 minutes then season with and and pepper to taste.
Next add the tomato paste and cook one minute. Crumble in the ground beef, season with salt and pepper to taste plus the garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until it’s browned.
Fold in the tomato puree, crushed tomatoes, chicken stock and dry Italian seasoning.
Add the broken pieces of lasagna and (if you’re including) rough chopped spinach. Bring to a boil then reduce the heat and simmer 15 minutes or until the noodles are tender stirring occasionally so they don’t stick to the bottom.
Stir one cup of mozzarella cheese and the parsley. Taste and add salt if needed.
In a small bowl, blend the ricotta, remaining mozzarella and basil. To serve, ladle the soup into bowls then top with ricotta and enjoy right away.
Looking for other easy pasta recipes?
20 Minute Sausage Tortellini – delicious meal in just 20 minutes completely in one pot! Italian sausage, tortellini, tomatoes, spinach and parmesan cheese in a flavor-packed creamy sauce.
Skillet Lasagna – quick and easy 30 minute lasagna that cooks all in one skillet including the noodles! Ground beef, rich tomato sauce and three kinds of cheese.
Pesto Mac and Cheese with Chicken – macaroni and bites of chicken in a creamy, cheese sauce flavored with garden-fresh basil pesto.
Enjoy!
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Lasagna Soup Recipe with Mushrooms
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 small onion chopped
- 4 tablespoons tomato paste
- 1 pound ground beef
- 1 teaspoon garlic powder
- salt and pepper to taste
- 28 ounces tomato puree canned
- 15 ounces crushed tomatoes canned
- 2 1/2 cups chicken stock or more if you prefer thinner
- 1 1/2 teaspoons dry Italian seasoning
- 8 sheets lasagna noodles curly style (broken into bite size pieces)
- 2 cups mozzarella shredded divided
- 3 tablespoons fresh parsley chopped
Optional Ingredients:
- 2 cups fresh mushrooms sliced
- 5 ounces fresh spinach stems removed, rough chopped
Ricotta Topping:
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese
- 3 tablespoons basil finely chopped
Instructions
SLOW COOKER METHOD
- Add the olive oil to a large skillet over medium heat the drop in the onions (and mushrooms if you’re using them). Cook 3-4 minutes then season with and and pepper to taste.
- Transfer the meat mixture to the slow cooker. Pour in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning.
- Cook on HIGH 3-4 hours or LOW 6-8 hours then add broken pieces of lasagna and (if using) spinach. Continue cooking on high 20 minutes or until the pasta is tender.
- Stir one cup of mozzarella cheese and the parsley to the soup. Taste and add salt if needed.
- In a small bowl, blend the ricotta, remaining mozzarella and basil. To serve, ladle the soup into bowls then top with ricotta and enjoy right away.
30 MINUTE METHOD
- Add the olive oil to a large skillet over medium heat the drop in the onions (and mushrooms if you’re using them). Cook 3-4 minutes then season with and and pepper.
- Next add the tomato paste and cook one minute. Crumble in the ground beef, season with salt and pepper to taste plus the garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until the meat is browned.
- Fold in the tomato puree, crushed tomatoes, chicken stock and dry Italian seasoning then add the broken pieces of lasagna and (if you’re including) rough chopped spinach.
- Bring to a boil then reduce the heat and simmer covered for 15 minutes or until the noodles are tender stirring occasionally so they don’t stick to the bottom.
- Stir one cup of mozzarella cheese and the parsley into the soup then taste and add salt if needed.
- In a small bowl, blend the ricotta, remaining mozzarella and basil.To serve, ladle the soup into bowls then top with ricotta and enjoy right away.
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