One Pot Lasagna Soup

All the cozy comfort of lasagna, but way easier. This One Pot Lasagna Soup is loaded with ground beef, rich marinara, and nourishing bone broth, plus tender zucchini for an extra boost. Each bowl is finished off with a dollop of ricotta & basil topping that melts right in and makes for the creamiest bowl! It’s everything you love about lasagna in a simple, weeknight-friendly recipe.

Servings people

Prep Time 5

Cook Time 30

Total Time 35

Equipment

cutting board
knife
large pot or dutch oven
spatula
cheese grater
medium bowl
spoon

Ingredients

For the Lasagna Soup:

1 lb ground beef (I used 85% lean)
kosher salt & black pepper to taste
1 small yellow onion diced
4-6 garlic cloves minced
2 small zucchinis finely cubed
2 tbsp tomato paste
2 tsp italian seasoning
red pepper flakes optional, to taste
6 cups beef or chicken broth (bone broth for extra protein)
1 jar marinara sauce (24oz)
8 oz lasagna noodles broken into small pieces*

For the Ricotta Topping:

1 cup ricotta cheese (8 oz)
½ cup finely shredded low-moisture, part-skim mozzarella cheese (1.3oz)
¼ cup finely grated parmesan cheese (0.3oz)
2 tbsp fresh chopped basil
1 garlic clove minced
kosher salt & black pepper to taste

Instructions

Bring a large pot or dutch oven to medium-high heat. Once hot, add ground beef. If you're using ground beef that's super lean, you will need to add a bit of oil to the pan first. Season with kosher salt & black pepper, then break apart with your spatula, and continue cooking until browned through. Pour out any excess grease.
1 lb ground beef, kosher salt & black pepper
Reduce heat to medium, then add in the yellow onion and sauté, stirring occasionally, for 3-4 minutes, until starting to turn translucent. Add in the garlic, stir, and cook for 30 more seconds. Then, add in the tomato paste, zucchini, italian seasoning & red pepper flakes. Stir and let cook for 2 more minutes.
1 small yellow onion, 4-6 garlic cloves, 2 tbsp tomato paste, 2 tsp italian seasoning, red pepper flakes, 2 small zucchinis
Delgaze the pot with broth, scraping up any browned bits at the bottom. Then, add in the marinara sauce, stir, increase heat and bring the soup up to a boil. Once boiling, add in the broken-up lasagna noodles, reduce the heat to low and let simmer until al-dente, about 10-12 minutes, stirring occasionally.
6 cups beef or chicken broth, 1 jar marinara sauce, 8 oz lasagna noodles
Meanwhile, in a medium bowl mix together all of the ricotta topping ingredients with a spoon or spatula until combined. Set aside.
1 cup ricotta cheese, ½ cup finely shredded low-moisture, part-skim mozzarella cheese, ¼ cup finely grated parmesan cheese, 2 tbsp fresh chopped basil, 1 garlic clove, kosher salt & black pepper
Taste the soup and adjust the amount of kosher salt, black pepper & red pepper flakes as needed. Then, top each bowl with a scoop or two of the ricotta mixture and more fresh basil and grated parmesan as desired. Enjoy!

Video

Notes

*NOTE: To make this one pot lasagna soup gluten free, just substitute an equal amount of Jovial's brown rice lasagna noodles! Cook time may vary slightly.

NUTRITION INFORMATION: The nutrition information listed below is an estimate per serving and assumes that you use 85% lean ground beef and bone broth instead of standard broth/stock. It also includes 1/6th of the ricotta topping!

Calories: 481kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Gluten Free

Keyword: Bone Broth, ground beef, Lasagna, Marinara, Mozzarella, One Pot, Parmesan, Ricotta, Soup, Winter Recipes, Zucchini

Nutrition