One Pot Lasagna Soup
This easy lasagna soup recipe makes the most delicious comfort meal! This soup is loaded with juicy ground beef and the most flavorful broth. The tender lasagna noodles make every bite exciting!
Ingredients
- 1 pound ground beef
- 1 1/2 tsp salt divided
- ½ tsp pepper divided
- 1 sweet onion diced
- 4 garlic cloves minced
- 2 15oz diced tomatoes
- 1 bay leaf
- 1 tsp italian seasoning
- 8 cups chicken broth regular or low sodium
- 6 lasagna noodles broken into pieces
- 8 oz ricotta cheese
- 1/2 cup mozzarella cheese
- 3-4 basil leaves
Instructions
- Saute the beef, and season with 1 salt and ¼ tsp pepper. Drain excess grease.
- Add in diced onion. Sautee until onion is tender, then add the minced garlic.
- Stir in the diced tomatoes and add italian seasoning, the bay leaf, and cook until tomatoes start bubbling.
- Add the broth and stir. Add remaining salt and black pepper.
- Bring the pot to a boil, and then add the lasagna noodles.
- Reduce heat to a slow simmer and cook until the noodles are cooked to al dente.
- In a small bowl, combine ricotta and mozzarella cheese.
- To the pot, add spoonfuls of the cheese mixture and lightly stir. You don’t want the cheese to be fully incorporated.
- Add the lasagna soup to a soup bowl, and add extra cheese.
Notes
- Load up your bowls: Add extra ricotta and mozzarella cheese to each bowl of soup for the best flavor!
- Storage. Leftover lasagna soup can be stored in an airtight container in the fridge for 3-5 days.
- Reheat. Warm the leftover soup on the stovetop until reheated. The soup will thicken in the fridge, but you can add water when reheating it to achieve desired consistency.
- Freeze. Store the soup for longer by adding it to a freezer-safe container or bag! Store for up to 3 months in the freezer. Reheat: Thaw the soup in the fridge overnight before adding it to the stovetop to reheat.