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Mouthwatering One Pot Lasagna Soup Ready in 30 Minutes

A close-up overhead shot of a hearty bowl of one pot lasagna soup, featuring rich tomato broth, pasta, greens, and dollops of ricotta cheese.
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You need a comforting meal without the cleanup hassle. This one pot lasagna soup delivers all the rich, cheesy flavor of classic lasagna in a hearty bowl, ready fast for your busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage or ground beef
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1 (15 ounce) container ricotta cheese, divided
  • 1 cup water
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1/2 cup heavy cream (optional, for richness)
  • 2 cups fresh spinach, roughly chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground sausage or beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, and chicken broth. Bring the mixture to a simmer.
  5. Stir in the broken lasagna noodles and the water. Return the soup to a gentle simmer, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. Cook for about 10-12 minutes, or until the pasta is tender.
  6. Reduce the heat to low. Stir in the heavy cream, if using, and the fresh spinach until the spinach wilts.
  7. Remove the pot from the heat. Stir in half of the ricotta cheese and half of the mozzarella cheese until melted and creamy.
  8. Ladle the soup into bowls. Top each serving with a dollop of the remaining ricotta cheese, a sprinkle of mozzarella, and grated Parmesan cheese.

Notes

  • For a vegetarian option, substitute the meat with 1 pound of mushrooms or plant-based ground substitute.
  • If you want a thicker soup, reduce the amount of chicken broth or water slightly.
  • You can prepare the cheese topping mixture ahead of time by combining the remaining ricotta, mozzarella, and Parmesan in a separate bowl.

Nutrition

Find it online: https://www.purecookingjoy.com/one-pot-lasagna-soup-recipe/

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