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One Pot Lasagna Soup
One Pot Lasagna Soup packed full of Italian goodness! Topped with creamy cheese, this will become your family's favorite busy weeknights meal.
Servings: 8
Calories: 487kcal
Video
Equipment
Ingredients
- 1 pound ground beef, or chicken, turkey, or Italian sausage
- 1 yellow onion diced
- 4 cloves garlic
- 1 tablespoon italian seasoning
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- kosher salt, to taste
- fresh cracked black pepper, to taste
- 1/2 tsp red pepper flakes
- 3 tbsps tomato paste
- 2 12 ounce cans fire roasted diced tomatoes
- 4 cups chicken bone broth
- 2 bay leaves
- 1 pound mafaldine noodles
- 10 oz ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated parmesan cheese
- 1/2 lemon juice
- 3/4 cup fresh basil chopped
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the ground beef and brown for about 3 minutes before breaking it up with a meat masher.1 pound ground beef,
- When the meat is about halfway finished cooking, add in the onion, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes, and cook until onion is softened and beef is browned and onions have softened, about 5-7 more minutes.1 yellow onion, 4 cloves garlic, 1 tablespoon italian seasoning, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, kosher salt,, fresh cracked black pepper,, 1/2 tsp red pepper flakes
- Stir in the tomato paste and cook for about 2 more minutes.3 tbsps tomato paste
- Stir in the diced tomatoes (and their juices), chicken bone broth, and bay leaves. Cover and bring to a boil, then break up the mafaldine noodles and add them to the pot. Reduce the heat to medium low and simmer for 15 minutes with the pot covered 3/4 of the way, or until pasta is al dente.2 12 ounce cans fire roasted diced tomatoes, 4 cups chicken bone broth, 2 bay leaves, 1 pound mafaldine noodles
- Meanwhile, combine the ricotta cheese, mozzarella cheese, parmesan cheese, lemon juice, salt, and pepper in a medium sized mixing bowl.10 oz ricotta cheese, 1 cup mozzarella cheese,, 1/2 cup grated parmesan cheese, 1/2 lemon
- When the pasta is finished cooking, stir in the fresh basil. Taste and season with more salt and pepper if needed.3/4 cup fresh basil
- To serve, divide the soup between bowls and top with a dollop of the ricotta cheese mixture. I like to serve the soup extra hot so the cheese melts into the soup.
Notes
- If you plan on having leftovers, I would cook and store the noodles separately so they don't soak up all the liquid.
Nutrition
Calories: 487kcal | Carbohydrates: 51g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 190mg | Potassium: 484mg | Fiber: 3g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 5mg | Calcium: 258mg | Iron: 3mg
