5.0 from 6 votes
One Pot Lasagna Soup
This easy one pot lasagna soup is rich, cheesy, and protein-packed. Made with ground beef and lightened up with cottage cheese, it's a simple, delicious dish that’s perfect for a comforting weeknight dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 464 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion chopped
- 1 lb ground beef I like 94% lean but 85% is great too
- 3 large garlic cloves minced
- 2 tablespoon tomato paste
- 1 teaspoon salt or to taste
- ½ teaspoon dried oregano
- 28 oz jar marinara sauce
- 15 oz can crushed tomatoes
- 6 cups chicken stock
- 9 oz box lasagna noodles broken into thirds or fourths
- 10 oz ricotta cheese or cottage cheese
- 1 cup shredded Mozzarella cheese
- grated Parmesan cheese for garnish
- fresh basil for garnish
Instructions
- Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until it looks soft and clear.
- Add the minced garlic and 1 teaspoon of salt. Cook for another 5-10 minutes, stirring occasionally, until it smells amazing.
- Add ground beef, breaking it up with a wooden spoon as it cooks, and cook until browned.
- Stir in tomato paste and oregano, then add marinara sauce, crushed tomatoes, and chicken stock. Stir well and bring to a boil.
- Break up the lasanda noodles into thirds (about 2 inches long).
- For serving later the same day: Stop here and refrigerate the soup without noodles. When ready to serve, reheat and add noodles to cook fresh.
- If serving now or meal-prepping leftovers: Add broken lasagna noodles and cook according to package instructions until tender.
- While the noodles cook, mix ricotta (or cottage cheese) with shredded mozzarella in a small bowl.
- Ladle hot soup into bowls, top with a dollop of cheese mixture, and garnish with Parmesan and fresh basil. Enjoy!
Cup of Yum
Notes
- Beef Alternatives: Swap ground beef for turkey or chicken if you prefer. Ground beef adds richness and flavor.
- Customize It: Add veggies like spinach, zucchini, or mushrooms for extra nutrients.
- Dairy-Free: use a dairy-free cheese alternative for the ricotta and mozzarella, or skip the cheese topping altogether.
- Gluten-Free: use gluten-free noodles.
- Vegetarian: Swap the ground beef for plant-based meat or extra veggies like mushrooms, zucchini, and spinach. Use vegetable stock instead of chicken stock.
- Storing: Store leftovers in an airtight container in the fridge for up to 4 days. If you plan to store the soup with noodles, expect them to soften over time.
- Reheating: Reheat on the stove over medium heat until hot. If the soup has thickened, add a splash of chicken stock or water to adjust the consistency.
- Freezing: You can freeze the soup base (without noodles) for up to 3 months. Add fresh noodles when reheating for the best texture.
Nutrition Information
Calories
464kcal
(23%)
Carbohydrates
44g
(15%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
1393mg
(58%)
Potassium
979mg
(28%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
722IU
(14%)
Vitamin C
15mg
(17%)
Calcium
157mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 464
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 1393mg | 58% |
| Potassium | 979mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.