Print

One-Pot Creamy Lasagna Soup: Comfort in a Bowl

A close-up of a bowl of creamy lasagna soup filled with pasta pieces, topped with a dollop of ricotta and grated Parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the rich, comforting flavors of classic lasagna in a simple, hearty soup format. It is a quick, one-pot meal perfect for cozy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken or vegetable broth
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1/2 cup heavy cream
  • 1/2 cup water
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup whole milk ricotta cheese, for topping
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon. Drain off excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, and broth. Bring the mixture to a simmer.
  5. Add the broken lasagna noodles and the water. Stir well to prevent sticking.
  6. Reduce the heat to medium-low, cover the pot partially, and simmer for 12 to 15 minutes, or until the noodles are tender. Stir occasionally.
  7. Stir in the heavy cream, chopped spinach, and Parmesan cheese. Cook just until the spinach wilts and the soup is heated through. Do not boil after adding the cream.
  8. Taste the soup and season with salt and black pepper as needed.
  9. Ladle the hearty weeknight dinner into bowls. Top each serving with a dollop of ricotta cheese and extra Parmesan cheese before serving.

Notes

  • For a richer flavor, substitute half the chicken broth with dry red wine and let it cook down before adding the tomatoes.
  • If you prefer a different pasta shape, use 6 ounces of small pasta like ditalini or small shells, and adjust the cooking time according to package directions.
  • This creamy lasagna soup freezes well; omit the heavy cream before freezing and stir it in when reheating.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-lasagna-soup/