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One Pot Lasagna Soup

One Pot Lasagna Soup: Cozy Comfort in Every Warm Bite

One Pot Lasagna Soup brings classic lasagna flavors to a quick and comforting soup, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 lb Ground Beef Substitute with Italian sausage for a spicier kick or lentils for a vegetarian option.
  • 1 medium Onion Enhances flavor; sauté until translucent.
  • 3 cloves Garlic Crush and mince to unleash maximum flavor.
  • 28 oz Crushed Tomatoes Use tomato purée if unavailable.
  • 4 cups Beef Broth Chicken broth makes a lighter alternative.
Noodles and Creaminess
  • 8 oz Lasagna Noodles Break into pieces before adding.
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter option.
Cheesy Topping
  • 1 cup Mozzarella Cheese A blend of cheeses can be used for variety.
  • 0.5 cup Parmesan Cheese Grate fresh for the best results.
Seasoning
  • 2 tsp Dried Oregano Fresh oregano can also be used if available.
  • 1 tsp Dried Basil Fresh basil is a wonderful alternative.
  • Salt Essential for adjusting seasoning.
  • Pepper Essential for adjusting seasoning.
Garnish
  • Fresh Basil Leaves Adds color and fresh flavor right before serving.

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot set over medium heat, add 1 pound of ground beef. Cook for 5-7 minutes until well browned, stirring occasionally. Drain excess fat.
  2. Add 1 diced medium onion and 3 minced garlic cloves to the pot. Sauté for 3-4 minutes until the onion is translucent.
  3. Pour in a 28-ounce can of crushed tomatoes and 4 cups of beef broth, stirring to combine. Add 2 teaspoons of dried oregano and 1 teaspoon of dried basil, bring to a gentle simmer and allow to bubble for 10 minutes.
  4. Break 8 ounces of lasagna noodles into smaller pieces and add to the pot. Cook for 10-12 minutes, stirring frequently until noodles are al dente.
  5. Stir in 1 cup of heavy cream, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese until melted and creamy. Season with salt and pepper.
  6. Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot.

Nutrition

Serving: 1cupCalories: 420kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 820mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently with broth if needed.

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