✨ One Pot Lasagna Soup ✨

LET'S MAKE IT! ♥

1. Brown the ground beef.

Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon until fully browned.

Drain excess grease if necessary.

2. Add the onion and garlic.

Stir in the diced onion and cook for 3–4 minutes until softened.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

3. Build that rich tomato flavor.

Stir in the tomato paste and cook for about 1 minute.

Add the crushed tomatoes, beef broth, Italian seasoning, dried basil, oregano, paprika, black pepper, and salt.

If you'd like to balance the acidity of the tomatoes, add the optional teaspoon of sugar.

Stir everything together until well combined.

4. Bring the soup to a gentle simmer.

Increase the heat slightly and bring the mixture to a gentle boil.

Once bubbling, reduce the heat to medium-low and let it simmer for about 10 minutes so the flavors can blend together.

5. Add the lasagna noodles.

Break the lasagna noodles into bite-sized pieces and carefully stir them into the simmering soup.

Cook uncovered for approximately 10–15 minutes, stirring occasionally, until the noodles are tender but still hold their shape.

Check the package instructions, as cooking times can vary depending on the noodle brand.

If the soup becomes too thick, add a little extra hot broth or water.

6. Add the spinach.

If using spinach, stir it into the soup during the final 1–2 minutes of cooking.

Allow it to wilt gently.

Taste the broth and adjust the salt, pepper, or Italian seasoning if needed.

7. Prepare the cheesy topping.

In a small bowl, combine the ricotta cheese, mozzarella, Parmesan, chopped parsley, and a pinch of black pepper.

Mix gently until combined.

8. Serve with a generous spoonful of cheese.

Ladle the hot lasagna soup into individual bowls.

Add a generous spoonful of the ricotta mixture to each serving. The warm soup will soften the cheese and create a wonderfully creamy finish.

For an extra-special touch, sprinkle a little additional Parmesan and fresh parsley on top.

Serve immediately and enjoy every comforting spoonful! ♥

✧ LITTLE SECRETS FOR THE BEST LASAGNA SOUP

✓ Brown the beef properly. Letting it develop a little color adds a deeper, richer flavor to the soup.

✓ Don't skip the tomato paste. Cooking it briefly before adding the liquids helps create a more concentrated tomato flavor.

✓ Break the noodles into similar-sized pieces. This makes serving easier and helps them cook more evenly.

✓ Stir the noodles occasionally. Lasagna noodles can stick together or settle at the bottom of the pot.

✓ Keep an eye on the broth. The noodles absorb liquid as they cook, so add extra broth if the soup becomes too thick.

✓ Add spinach near the end. This keeps it fresh-looking and prevents it from becoming overly soft.

✓ Use whole-milk ricotta if possible. It creates a lovely creamy topping with a rich texture.

✓ For extra flavor: Add a pinch of red pepper flakes or a little more Parmesan.

❀ WHAT TO SERVE WITH IT

This cozy soup pairs beautifully with:

✓ Warm garlic bread

✓ Homemade breadsticks

✓ A crisp Caesar salad

✓ Roasted zucchini

✓ Garlic butter dinner rolls

✓ A simple tomato and cucumber salad

✓ Extra grated Parmesan and fresh basil

♥ MAKE-AHEAD & STORAGE TIPS

Make ahead: Prepare the beef and tomato broth in advance, but keep the noodles separate. Refrigerate the soup base and cook fresh noodles in it when you're ready to serve. This helps prevent the pasta from absorbing too much broth.

Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Refrigerate for 3–4 days. The noodles will continue absorbing liquid, so add extra broth when reheating.

Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth or water until the soup reaches your preferred consistency. Reheat until steaming hot throughout.

Freeze: For the best results, freeze the soup base without the noodles or cheese topping for up to 3 months. Thaw overnight in the refrigerator, bring to a simmer, and cook fresh noodles before serving.

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