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Cozy one-pot Italian lasagna soup with ground beef, broken lasagna noodles, rich tomato broth, spinach, and creamy cheeses, ready in about 40 minutes.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 lb ground beef
  • 3 garlic cloves, finely minced
  • 1/2 yellow onion, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt, plus more as needed
  • Freshly ground black pepper, to taste
  • 14 oz can crushed tomatoes
  • 32 oz chicken broth, more if needed
  • 1 cup water
  • 2 tsp tomato paste
  • 6 oz lasagna noodles, broken into 2-inch pieces
  • 1 cup frozen chopped spinach
  • 1/4 cup heavy cream
  • Ricotta cheese, for serving
  • 4 oz mozzarella cheese, sliced, for serving
  • Parmesan cheese, optional, for serving

Instructions

  1. Heat a large pot over medium-high heat and add ground beef. Brown the beef, breaking it into small pieces and allowing some parts to brown crisp. Drain excess grease.
  2. Add minced garlic, diced onion, garlic powder, onion powder, dried basil, dried oregano, kosher salt, and freshly ground black pepper to the pot. Cook over medium-low heat for about 5 minutes, stirring frequently until onions soften and mixture is fragrant. Avoid burning garlic.
  3. Pour crushed tomatoes, chicken broth, water, and tomato paste into the pot. Add broken lasagna noodles and stir to combine. Bring to a boil, immediately reduce heat to low, cover, and simmer for 10 minutes until noodles start to soften.
  4. Stir in frozen chopped spinach and heavy cream. Continue to simmer uncovered on low heat for 5 more minutes until spinach is heated through and soup becomes creamy. Adjust seasoning with salt and pepper as needed.
  5. To serve, place a slice of mozzarella cheese at the bottom of each bowl. Ladle hot soup over the cheese to melt it. Top each serving with a dollop of ricotta cheese and sprinkle with parmesan cheese if desired. Enjoy!

Notes

Use ground beef with 80/20 to 85/15 fat for best flavor and tenderness; leaner beef (90/10) can be used with added olive oil., Substitutions: ground turkey, Italian sausage, or ground chicken can be used; replace lasagna noodles with penne, rigatoni, or broken spaghetti; chicken broth can be swapped with vegetable or beef broth, or water with bouillon., Avoid adding broken noodles too early to prevent mushiness; add cream at the end to avoid curdling., When reheating leftovers, add extra chicken broth to counter thickening from pasta absorbing more liquid., Serve with crusty garlic bread, dinner rolls, Caesar salad, or garlic knots for a full meal experience.

  • Author: Laura
  • Prep Time: 13 minutes
  • Cook Time: 27 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: about 1 bowl (1/6 of recipe)
  • Calories: 2300 kcal per recipe (approx. 383 kcal per serving)
  • Fat: 105-115 g per recipe
  • Carbohydrates: 170-185 g per recipe
  • Protein: 120-135 g per recipe