Description
This cozy and hearty Lasagna Soup transforms all the classic flavors of traditional lasagna into a simple, one-pot comfort meal perfect for busy weeknights. Packed with tender noodles, rich tomato broth, creamy cheese, and seasoned ground beef, it’s a quick and healthy dinner that beginners can master with ease.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3–4 garlic cloves, minced
- 1 pound lean ground beef (93% lean)
- 1½ tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 jar (24 oz) marinara sauce (such as Rao’s)
- 1 can (14.5 oz) diced tomatoes with juice
- ¼ cup water
- 10 ounces lasagna noodles, broken into pieces
- 1½ cups cottage cheese
- ½ cup shaved parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 cup fresh spinach, chopped
- Optional toppings: extra cottage or ricotta cheese, fresh basil
Instructions
- Sauté the aromatics: Heat a large pot or Dutch oven over medium heat and add olive oil. Once the oil is hot and fragrant, add the diced onion and minced garlic. Cook for 3 to 4 minutes until the onions are translucent and the garlic is aromatic.
- Brown the meat: Add the ground beef to the pot and cook, breaking it up with a spoon or meat masher. Continue cooking for about 5 to 6 minutes until it’s fully browned with no pink remaining.
- Build the flavor base: Stir in the Italian seasoning, salt, pepper, and tomato paste. Let it cook for another minute to develop deep flavor and allow the tomato paste to slightly caramelize.
- Add the liquids and pasta: Pour in the beef broth, marinara sauce, diced tomatoes with juice, and water. Stir to combine. Add the broken lasagna noodles, distributing them evenly in the pot so they don’t clump. Bring everything to a boil, then reduce heat to a simmer and cover. Cook for 12 to 15 minutes, stirring occasionally until the noodles are tender.
- Stir in the cheese and greens: Once the noodles are cooked, stir in the cottage cheese, mozzarella, and parmesan. Mix well until the cheese melts and incorporates into the soup. Add the chopped spinach and let it wilt gently for 2 to 3 minutes.
- Finish and serve: Serve the soup hot with a dollop of cottage or ricotta cheese on top, and garnish with fresh basil for an extra touch of freshness.
Notes
- If using a different pasta shape, check for doneness a few minutes earlier. For a creamier version, add a splash of heavy cream at the end. Store leftovers in an airtight glass container for up to 4 days. Add a bit of broth when reheating if the soup thickens too much in the fridge. This dish can easily be made gluten-free by using GF lasagna noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 1113 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 66 mg