One-Bowl Lasagna Soup Recipe
This delicious one-bowl lasagna soup is a comforting twist on traditional lasagna, combining the rich flavors of Italian herbs, creamy ricotta, and gooey mozzarella in a hearty soup format. Perfect for a cozy dinner, this recipe serves about 4-6 and can be easily customized to fit your taste preferences.
Ingredients
For the Soup:
- 1 lb ground beef or Italian sausage (or a mix of both)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups uncooked pasta (preferably lasagna noodles broken into pieces, or any pasta of your choice)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup fresh spinach or kale, chopped
For the Ricotta Mixture:
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- ½ teaspoon garlic powder
- Salt and pepper to taste
For Garnish:
- 1 ½ cups shredded mozzarella cheese
- Fresh basil or parsley, chopped (optional)
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it apart with a spoon as it cooks. Once fully cooked, drain any excess fat.
- Sauté the Aromatics: Add the diced onion to the pot with the meat and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and broth, stirring to combine. Bring the mixture to a simmer.
- Incorporate the Pasta: Add the broken lasagna noodles (or chosen pasta) to the soup. Stir in the dried basil, oregano, red pepper flakes (if using), and season with salt and pepper. Allow the soup to simmer for about 10-12 minutes, or until the pasta is cooked al dente.
- Add Greens: Stir in the chopped spinach or kale and let it cook for an additional 2-3 minutes until wilted.
- Prepare the Ricotta Mixture: In a separate bowl, combine the ricotta cheese, grated Parmesan, egg, garlic powder, and a pinch of salt and pepper. Mix until smooth.
- Assemble the Soup: Once the pasta is cooked and the greens are wilted, ladle the soup into bowls. Add a generous scoop of the ricotta mixture on top of each bowl, followed by a sprinkle of shredded mozzarella cheese.
- Melt the Cheese: To melt the cheese, you can place the bowls under the broiler for a couple of minutes until the cheese is bubbly and golden. Alternatively, just let the heat from the soup melt the cheese naturally.
- Garnish and Serve: Sprinkle fresh basil or parsley on top for a burst of flavor and freshness. Serve immediately with crusty bread for dipping.
Tips and Variations
- Meat Options: Feel free to use ground turkey or chicken for a lighter version. For a vegetarian option, skip the meat and add more veggies like bell peppers or mushrooms.
- Pasta Choices: You can use any pasta you have on hand. If using gluten-free pasta, adjust the cooking time as needed.
- Cheese Alternatives: Try substituting cottage cheese for ricotta for a different texture. You can also use vegan cheeses if you’re looking for a dairy-free option.
- Storage: This soup keeps well in the fridge for 3-4 days. You can also freeze it, but keep in mind that the pasta may become softer when reheating.
- Extra Flavor: Add a bay leaf or a splash of red wine while simmering the soup for an added depth of flavor.
Conclusion
This one-bowl lasagna soup is not only a time-saver but also a delightful way to enjoy all the classic flavors of lasagna in a cozy soup form. It’s perfect for family dinners or meal prep, and you can easily adjust the ingredients to suit your preferences. Enjoy this comforting dish any night of the week!