Why Make This Recipe
There’s nothing quite like a comforting bowl of lasagna, especially on those busy weeknights when you need something easy and wholesome. One-Pot Lasagna Soup is a fantastic way to get all the wonderful flavors of traditional lasagna without the fuss. You can whip this up in under 30 minutes, making it an excellent choice for family dinners. Plus, cleanup is a breeze since it all cooks in one pot!
How to Make One-Pot Lasagna Soup
Creating this savory soup is as simple as it gets. It’s packed with layers of flavor, and you can customize it to suit your family’s taste preferences. Let’s gather our ingredients and dive in!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 pound ground turkey (or beef or plant-based crumbles for a vegetarian option)
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or vegetable broth (or a mix of stock and a splash of apple cider vinegar)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces uncooked pasta (like rotini or shells)
- 2 cups fresh spinach (or kale if you prefer)
- 1 cup ricotta cheese (or cottage cheese for a lighter option)
- 1 cup shredded mozzarella cheese (or a dairy-free alternative)
Directions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and ground turkey. Cook until the turkey is browned, about 5-7 minutes. If using a plant-based option, stir until heated through.
- Pour in the diced tomatoes with their juice and the broth. Add the Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Once boiling, stir in the uncooked pasta and reduce to a simmer. Cook until the pasta is tender, roughly 10-12 minutes.
- Add in the spinach and stir until wilted.
- Serve each bowl with a dollop of ricotta cheese and a sprinkle of mozzarella on top.
How to Serve One-Pot Lasagna Soup
This soup is perfect for family gatherings or cozy dinners. Serve it with some crusty garlic bread or a fresh side salad to complete the meal. If your kids love cheese, don’t hold back on the mozzarella—extra cheese makes everything better!
How to Store One-Pot Lasagna Soup
Leftovers can be stored in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing individual portions. Just remember to leave some space in the container, as it may expand when frozen.
Tips to Make One-Pot Lasagna Soup
- Prep Ahead: Cut the veggies and measure out your ingredients earlier in the day to save time during dinner.
- Customize: Feel free to toss in any leftover vegetables you have—zucchini, bell peppers, or mushrooms are all great additions!
- Spice It Up: If you like a bit of heat, sprinkle in some red pepper flakes when you add the garlic.
Variations
You can easily switch up this recipe based on what you have at home or your family’s preferences. Try swapping the spinach for kale or using different pasta shapes. You can even make it vegetarian by omitting the meat and adding more veggies or lentils.
FAQs
Can I use gluten-free pasta?
Absolutely! Just adjust the cooking time according to the package instructions.
What if I don’t have ricotta cheese?
You can use cottage cheese or even cream cheese for a different spin. Just remember to break it up a bit before serving.
Can I make this soup vegetarian?
Yes! Swap the meat for lentils or mushrooms and use vegetable broth instead of chicken broth. It will still be delicious!
Now, you’re ready to make this One-Pot Lasagna Soup! It’s a surefire hit for busy evenings, impressing the family without the effort of traditional lasagna. Happy cooking!
One-Pot Lasagna Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and easy-to-make lasagna soup that brings all the flavors of traditional lasagna in one pot, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 1 pound ground turkey (or beef or plant-based crumbles)
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces uncooked pasta (like rotini or shells)
- 2 cups fresh spinach (or kale)
- 1 cup ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese (or a dairy-free alternative)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and ground turkey. Cook until the turkey is browned, about 5-7 minutes.
- Pour in the diced tomatoes with their juice and the broth. Add the Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Once boiling, stir in the uncooked pasta and reduce to a simmer. Cook until the pasta is tender, roughly 10-12 minutes.
- Add in the spinach and stir until wilted.
- Serve each bowl with a dollop of ricotta cheese and a sprinkle of mozzarella on top.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Freeze individual portions if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
Keywords: lasagna, soup, one-pot meal, easy dinner, comfort food