One Pot Lasagna Soup Recipe
This easy One Pot Lasagna Soup Recipe is everything you love about lasagna - in soup form! This comforting bowl of cheesy soup (made without ricotta cheese) is fast and easy, perfect for a busy weeknight dinner.
Servings 4 -6
- 1 tbsp extra-virgin olive oil
- 1 onion chopped
- 1 lb lean ground beef
- 2 garlic cloves crushed
- 2 tbsp gluten-free flour
- 2 tbsp tomato paste
- 14.5 oz tomato sauce one can, or tomato passata
- 5 cups beef broth
- 5 dried lasagne sheets
- 2 tbsp milk
- ¼ cup parmesan cheese finely grated
- Handful fresh basil leaves keep some to garnish
- 2 tbsp fresh curly parsley
- ½ cup mozzarella cheese grated
Heat oil in a soup pot. Add onion and ground beef, cook until beef is browned, for 6 to 8 minutes; make sure to mince the meat with a wooden spoon.
Stir in garlic and flour, sauté for 2 minutes more.
Add tomato paste, tomato sauce/passata, and broth. Reduce the heat to low and bring to a boil.
Break the lasagna sheets into smaller pieces. Add to the soup and cook for about 15 minutes until lasagna sheets are tender.
Stir in milk, parmesan cheese, and most of the basil leaves; mix well and cook for 5 minutes more.
Ladle the soup into serving bowls. Garnish with mozzarella and fresh basil leaves.
- Ground beef: I use lean ground beef to reduce excess fat and calories. You can use regular ground beef as well, but you may need to drain the excess fat after cooking the meat.
- Gluten-free flour: You can also use regular flour.
- Tomato paste: This is a thick paste with concentrated flavor. If you don't have it, you can add an additional 2-3 tbsp of tomato sauce to the soup.
- Beef broth: You can also use hot water and a bouillon cube to make your own broth.
- Use a wooden spoon or ground meat masher to break up the ground beef very well while cooking.
- If you plan on having leftover soup or freezing the soup, slightly undercook the noodles. That way they finish cooking when reheating.
- Slow Cooker: Make soup through step 2, then transfer everything to a slow cooker. Add the tomato paste, tomato sauce, and broth. Then cook on low for 6-7 hours or high for 3-4. Add the noodles and cook for 30 more minutes or until noodles are cooked through. (Cooking time varies greatly for different noodle options. Adjust cooking time accordingly).
- Storage: Store in an air-tight container in the fridge for up to 5 days.
- Freezing: Cool completely, then freeze in an air-tight container for up to 3 months. Thaw, then reheat on the stove or in the microwave.
Calories: 340kcal | Carbohydrates: 15g | Protein: 36g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 1986mg | Potassium: 1047mg | Fiber: 3g | Sugar: 7g | Vitamin A: 879IU | Vitamin C: 14mg | Calcium: 209mg | Iron: 5mg