This Lasagna Soup recipe makes a soup with the great taste of lasagna in less time with some zucchini added in for added flavor and texture.
So I’ve been making a lot of soups and hot dishes lately. I blame it on the cooler weather we’re having here, but regardless, they’ve all been really tasty.
I started by making lasagna soup, then my three bean chili, I moved on to butternut squash risotto, and then finally stopped with a butternut squash soup.
The reason why I love this lasagna soup so much I that it has the same great taste of lasagna, but without the time, effort and mess that goes into it. If you’re not a fan of zucchini or squash, you can simply omit those two ingredients, I just always add extra veggies where I can.
One Pot Lasagna Soup Recipe
Skip the layering and make One Pot Lasagna Soup. Packed with pasta, cheese, and veggies, it’s an easy one-pot meal with the same rich flavor as classic lasagna.
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Servings: 6 servings
Calories: 451kcal
Ingredients
- 2 tsp olive oil
- 3/4 lb ground beef
- 1/4 lb Italian sausage
- 1 large yellow onion - chopped
- 1 large carrot - grated
- 6 cloves garlic - minced
- 2 tsp dried oregano
- 1 tsp Italian seasoning
- 1 tsp kosher sea salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1/4 cup tomato paste
- 1 (28 oz) can fire roasted diced tomatoes
- 1 medium zucchini - sliced
- 2 bay leaves
- 4 1/2 cup chicken broth
- 8 oz lasagna noodles - broken, or fusilli pasta
- handful spinach - chopped
For the Cheesy Filling
- 1 cup shredded mozzarella cheese
- 4 oz ricotta cheese
- 1/4 cup parmesan cheese - grated
- 1 tbsp milk
- 1/8 tsp kosher sea salt
- pinch black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage or ground beef, breaking it into bite-sized pieces, and brown for about 5 minutes. Add the onions and carrots, cooking until softened, about 6 minutes. Add the garlic, oregano, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute. Add the tomato paste and stir to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns brown.
- Add the diced tomatoes, zucchini, bay leaves, and chicken stock. Stir to combine and bring to a boil. Add the pasta and reduce heat to medium. Simmer for 20–25 minutes. During the last few minutes, toss in the spinach and let it wilt.
- Meanwhile, in a small bowl, combine the mozzarella, ricotta, Parmesan, milk, salt, and pepper to create the cheesy filling.
- To serve, place a ladle of the pasta in each bowl. Add a dollop of the cheesy filling, sprinkle extra mozzarella on top, and ladle the hot soup over the cheese. Enjoy!
NOTES
STORE Lasagna Soup leftovers in an airtight container in the refrigerator for up to 4 days. To FREEZE, let it cool completely and place it in freezer-safe containers for up to 3 months. When ready to reheat, thaw it in the fridge overnight if frozen.
REHEAT it on the stove over medium heat until heated through, adding a splash of broth if needed to adjust the consistency. For individual servings, microwave on medium power, stirring occasionally.
Nutrition
Serving: 1serving | Calories: 451kcal | Carbohydrates: 39g | Protein: 30g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1576mg | Potassium: 707mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2561IU | Vitamin C: 12mg | Calcium: 239mg | Iron: 3mg
I accidentally grabbed a can of fire roasted salsa style tomatoes (it has onion, garlic, jalapeños and Anaheim chilies in it) and didn’t realize it until I had already added it to the soup. So, I made some tweaks and ended up with a yummy Mexican version of this soup. I used all hamburger, I substituted elbow shaped pasta, I added corn in at the end along with the spinach and I finished it with the juice of a lime. I followed the rest of the soup recipe exactly. Instead of the ricotta cheese mixture, I served it with sour cream and shredded cheddar. It was really good! Can’t wait to try the original recipe but I wanted to share this tasty twist.
Haha..sounds delicious!! I will have to try that sometime!
This looks amazing! I must make this sometime. I love the addition of veggies – I bet it was so tasty!