One-Pot Lasagna Soup with Ground Beef
User Reviews
4.4
30 reviews
Good
One-Pot Lasagna Soup with Ground Beef
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🍅🧀🍝 Ready in 30 minutes and made in one pot, this EASY lasagna soup is the perfect, hearty, comfort food recipe! Big chunks of ground beef, tender noodles, a tomato-based broth, and topped with a three-cheese mixture of ricotta, mozzarella, and Parmesan! If you like lasagna, you’re going to LOVE this soup version of the Italian classic!
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Ingredients
Soup
- 1 pound lean or extra lean ground beef about 90 to 95% lean*
- 1 cup yellow or white onion diced small
- 3 to 4 garlic cloves finely minced
- 32 ounces reduced sodium chicken broth
- 24 ounces spaghetti sauce or marinara sauce
- 14.5- ounce can petite diced tomatoes
- 2 tablespoons fresh parsley or 1 tablespoon dried parsley
- 1 tablespoon Italian seasoning
- 2 teaspoons salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- ½ teaspoon red pepper flakes or to taste
- 9 lasagna noodles broken into chunky bite-sized pieces (or another small shaped pasta such as ziti, penne, wheels, small shells, elbow macaroni)
- 2 cups fresh spinach kale may be substituted
- 1 teaspoon granulated sugar optional and to taste
Cheese Topping
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese finely grated
- 1 tablespoon Italian seasoning
- ½ teaspoon salt optional and to taste
Garnishes, optional
- Fresh herbs finely minced such as fresh parsley fresh basil, oregano, or as desired
Instructions
Soup
- To a large Dutch oven or soup pot, add the ground beef, onion, and saute over medium-high heat to brown the beef, about 5 minutes. Crumble and stir beef frequently as it cooks to ensure even browning. Tip - If desired, you can add 1 tablespoon olive oil to help things along if you're using very lean beef.
- Add the garlic, stir, and saute for 1 minute, or until fragrant; stir continuously. Note - If you're using a fattier cut of ground beef, ground Italian sausage, or chorizo, you may consider draining the cooking liquid but in most cases, if you're using lean or extra-lean ground beef, there's very little fat that will be rendered out, and what is present is pure flavor and I do not drain it off.
- Add the chicken broth, spaghetti sauce, petite diced tomatoes, parsley, Italian seasoning, salt, pepper, red pepper flakes, stir to combine, and bring to a boil.
- Add the lasagna noodles, and cook until they're al dente, about 11 to 13 minutes, or as indicated on the package. Broth Tips - If at any time the soup looks like it needs more broth because the noodles have soaked up a fair amount, add additional chicken broth 1/2 to 1 cup at a time. If by chance (less likely) the soup is too brothy, simply allow it to boil rapidly for an extra couple minutes and some of the excess liquid volume will evaporate.
- Add a couple big handfuls of spinach, turn off the heat, and stir to combine until wilted, about 1 to 2 minutes.
- Taste the soup and make any necessary seasoning adjustments as desired. Tips - If the soup tastes at all flat, boring, or lackluster, it likely needs more salt. I personally add another 1-2 teaspoons at this point but do as you see fit. It may also need more pepper, Italian seasoning, or more red pepper flakes to add a tiny bit of additional flavor in the form of 'heat' without being spicy in the least.
- Optionally, add 1 teaspoon granulated sugar. I find that it balances the acidic nature of all the tomato-based ingredients but it's personal preference. Set soup aside momentarily.
Cheese Topping
- Combine all ingredients in a medium bowl, and stir to combine.
- Ladle the soup out into bowl, top with a dollop of the cheese mixture, stir in as desired, and optionally garnish as desired, and serve immediately. See below for storage and reheating.
Equipments used:
Notes
- *You can substitute ground Italian sausage (sweet or hot), ground chorizo, or about 1/2 pound of ground turkey or ground turkey and make up the other 1/2 pound with ground beef, sausage, or chorizo. Ground turkey or ground chicken are so lean that without some fattier protein, your soup may be a little lackluster in flavor.
- Storage
- In the Refrigerator: This recipe will keep airtight in the fridge for up to 5 days. Note that as it sits, the noodles will continue to absorb the broth so the overall level of the broth will seem reduced - it is - but it's inside the noodles. This is common with any noodle-based soup. Add more broth when reheating (see below), if necessary.
- In the Freezer: This recipe will keep in an airtight container in the freezer for up to 3 months. However, if you plan to freeze it, I suggest not freezing it with the noodles nor the cheese already in the soup. Boil a fresh batch of noodles, thaw the soup, and the noodles to it along with the a tablespoon or two of the cheese mixture.
- To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30-60 seconds on high, or as needed. But you can use your stove top and a kettle if you prefer. Consider adding extra chicken broth as the soup will likely have thickened and the liquid volume gets soaked up by the noodles so some extra broth, to taste, will be a welcome addition.
- Slow Cooker Directions: Read blog post for details.
Nutrition Information
Show Details
Serving
1serving
Calories
318kcal
(16%)
Carbohydrates
21g
(7%)
Protein
30g
(60%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Cholesterol
78mg
(26%)
Sodium
1771mg
(74%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 318kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 78mg | 26% |
| Sodium | 1771mg | 74% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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