Creamy One-Pot Lazy Lasagna Soup
The easiest way to make an Italian classic is Lazy Lasagna Soup. This recipe is rich in flavor, cheesy, meaty, and spiced perfectly. This recipe is easy to make, and loved by all.
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Servings: 8
Calories: 300kcal
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Equipment
Ingredients
- 1 tbsp Olive Oil
- 1 Onion small, chopped
- 2 cloves Garlic minced
- 1 lb Ground Beef
- ¼ Salt
- ¼ Pepper
- 2 tbsp Brown Sugar
- 1 ½ tsp Italian Seasoning
- 1 ½ tsp Parsley plus more for garnish
- 2 Marinara Sauce 650 mL jar
- 1 Beef Broth 900 mL carton
- ¾ - 1 ¼ cup Water depending on thickness of soup
- 10-12 pieces Lasagna Noodles broken, uncooked, oven-ready
Cheese Mixture
- ¾ cup Mozzarella Cheese
- ½ cup Parmesan Cheese
- 1 cup Ricotta Cheese extra smooth
- Salt to taste
Instructions
- Prepare your Dutch oven/Cast iron pot by preheating it on medium heat with 1 tablespoon of olive oil.
- Finely chop your onion, mince your garlic, and add them to the pot. Allow the onion and garlic to brown a little and then add in your fresh ground beef.
- Season beef with salt and pepper.
- Cook until ground beef is cooked through and no longer pink.
- Once the meat is cooked add in the marinara sauce, brown sugar, Italian seasoning, parsley, water, and beef broth. Bring to a simmer.
- While bringing the soup to a simmer, mix together the mozzarella cheese, parmesan cheese, ricotta cheese, and salt, in a medium size mixing bowl, until all ingredients are combined.
- Once the soup is simmering, add two ice cream scoop sizes of the cheese mixture to the soup.
- Stir in the cheese until the soup has thickened up a little and the cheese has melted.
- Once the cheese has melted and the soup is simmering, add in your lasagna noodles.
- Simmer the soup for 15-25 minutes, stirring throughout the cooking process until noodles are al-dente or cooked to your liking.
- Add a little more beef broth or water here to get your soup to the consistency you prefer.
- Serve soup up into bowls, top with more of the cheese mixture, a garnish of parsley, and a side of garlic toast.
Notes
A few things to note here is that the soup will thicken once the noodles and cheese mixture is added to the sauce.
If you want a thinner more liquid sauce, add more beef broth and water until you get to the consistency you like for a soup.
I like to add a combination of beef broth and water to keep the taste but give my soup more liquid.
You can also use fresh herbs instead of dried if that’s what you prefer, just be sure to double the ingredients of dried herbs to fresh. For every 1 tsp dried, 2 tsp fresh. 1:2 ratio.
Adding mild Italian sausage to your lasagna soup will also add a nice flavor. If you would like to add Italian sausage, do half sausage, and half ground beef to be equivalent to 1 lb of ground meat.
If you are wanting to try a different pasta noodle I recommend rotini, Fusilli, or Mafalda noodles. Personally, I like to add lasagna noodles because I like the texture and size of this lasagna soup.
If you aren’t a ricotta cheese lover, cottage cheese will work great too! Adding the cheese into the cooking process is a must, keep this in mind, so that your one-pot lasagna soup turns out creamy.
Nutrition
Calories: 300kcal | Carbohydrates: 7g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 254mg | Potassium: 243mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 2mg
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