Lasagna Soup | One Pot Meal

Today is an easy one pot meal for all of us who struggle to add dinner on the table since life can be so demanding. This Lasagna Soup comes together pretty quickly and it’s a perfect spin on the classic lasagna dish we all love. This soup hits all the lasagna flavors and of course we will be adding three different types of cheese that will melt beautifully into the soup. If you want to make your own Lasagna Soup follow along step by step and watch my video tutorial. Let’s go!

Cuisinart Cast Iron Dutch Oven

For the Soup

• 1 tablespoon (12 g) olive oil
• 1 lb. lean ground beef
• ½ onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons (5 g) chopped fresh parsley
• 3 cups (710 g) low-sodium chicken broth
• 2 ½ cups (590 g) water
• 2 cups (473 g) marinara sauce
• 2 bay leaves
• Salt and pepper to taste
• 8oz broken lasagna noodles

For the Topping

• 1 ¼ cups (151 g) shredded mozzarella cheese
• ½ cup (90 g) finely shredded parmesan cheese
• 8 oz ricotta cheese
• 2 tablespoons (5 g) chopped fresh parsley, plus more for garnish

Heat a large soup pot or Dutch oven over medium heat, add olive oil and ground beef; cook until browned, breaking it up as it cooks with a wooden spoon.

Add the chopped onion and minced garlic and cook 2 minutes.

Add the parsley, chicken broth, water, marinara sauce, bay leaves and salt and pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

Add the broken pasta and cook uncovered according to package directions on medium heat.

In a mixing bowl, stir together mozzarella, parmesan and ricotta until combined.

Ladle soup into bowls (make sure to remove bay leaves), dollop with a large scoop of the cheese mixture and sprinkle with extra chopped parsley the cheese will melt well once stirred into soup.

Enjoy!

If you want to watch the video tutorial, watch it here!