This one pot easy lasagna soup has all of the tasty ingredients you’d find in lasagna. Onions, ground beef, cheesy noodles and a dollop of parsley ricotta cheese are just some ingredients. It comes together quickly, just prep all your ingredients then dump them into the pot and simmer. A delicious and FLAVORFUL soup recipe that’s perfect to warm up to on those frosty weeknights.
Anyone who knows me, know that I love me some soup! I can eat soup every day, all year around too. This easy lasagna soup is one of my favorite meals to make during the winter. It tastes just like lasagna but just in a soup form. So what’s in this soup, you might ask? Well it contains, broken lasagna sheets, tomato sauce, ground beef onions, garlic, oregano, parsley, basil, crushed red pepper, a bit of sugar, seasonings, Parmesan, heavy cream, ricotta cheese and mozzarella cheese. There’s nothing like warming up to a hot bowl of soup topped with your favorite cheese. I love topping mine with shaved parmesan cheese, mozzarella and ricotta cheese and a bit of parsley for garnish. You can use fresh basil if you like.
HOW TO MAKE ONE POT LASAGNA SOUP
The ingredients may seem long, but you’ll basically be adding all the ingredients to the pot, so it’s pretty quick process. I always prep my ingredients first, which makes for smooth and easy cooking. Basically, in a large pot saute the onions. Add the minced garlic then add the ground beef. Cook the ground beef until it has browned. Add the chicken broth, the tomato sauce, heavy whipping cream, the seasonings and a bit of the parmesan cheese.
Once the it’s done, top with a big dollop of ricotta cheese, shredded mozzarella and shaved parmesan and watch the the cheeses melt into the beef, noodles and saucy soup. If you love tomato based soups then you will love this one. It’s so darn good! Just make sure you serve this soup with some cheesy garlic bread.
When I’m out of ricotta cheese and I’m craving this lasagne soup, I make it homemade. Here is the recipe I always use.
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- 1 lb ground beef 80% lean ground beef
- 9 curly edges lasagna noodles broken into pieces boiled per label directions in salted water
- 2 tbsp vegetable oil
- 4 garlic cloves finely chopped
- 1 2/3 cup diced red onions finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry parsley
- 1 tsp majorman
- 1 1/2 tsp Italian seasoning
- 1 1/4 tsp dry basil
- 1 1/2 tsp fennel seeds
- 2 1/4 tsp oregano
- 1/4 - 1/2 tsp crushed red pepper
- 1 tbsp sugar optional
- 1/4 tsp worcestershire sauce
- 4 tsp Better than Bouillon chicken base
- 4 cups water
- 1 15 oz can Hunts crushed tomatoes Get the "no salt added" one
- 1 15 oz can Hunts tomato sauce
- 1/4 cup shredded parmesan cheese
- 1/2 cup heavy whipping cream plus a tablespoon
- salt for taste
- pepper for taste
- 1/2 cup ricotta cheese
- 1 tbsp parsley optional
- salt for taste optional
- pepper for taste optional
- shredded mozzarella cheese
- shredded parmesan cheese
- the parsley ricotta cheese
- fresh basil or parsley for garnishment
Heat 2 tablespoon of vegetable oil in a large dutch oven or heavy pot over medium-high heat. Add the diced onions and cook until softened about 3-4 minutes. Add the minced garlic and cook until fragrant. Add the ground beef. Cook until browned. Drain. Return the beef back to the dutch oven.
Add all of the lasagna ingredients into the dutch oven. Mix very well. Let it come to a boil then cover and simmer for 5 mins.
To a small bowl. Add all the ricotta cheese ingredients and mix well.
Serve the soup in bowls. Top each bowl with a nice dollop of the parsley ricotta cheese, the shredded cheese and garnish with fresh parsley or basil. Serve hot with bread sticks.