Hearty One-Pot Lasagna Soup

$- 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 pound ground beef or Italian sausage - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 4 cups chicken or vegetable broth - 1 can (15 oz) crushed tomatoes - 2 cups uncooked pasta (preferably small shells or elbow) - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese - Fresh basil leaves for garnish (optional) - Grated Parmesan cheese for serving (optional) Each ingredient plays a key role in the flavor and texture of the soup. The olive oil helps to sauté the onion and garlic, creating a tasty base. The ground beef or Italian sausage adds protein and rich flavor. Dried herbs like oregano and basil add depth, while red pepper flakes give a little kick. For the broth and crushed tomatoes, these ingredients create the soup's body. The uncooked pasta cooks right in the soup, soaking up all the flavors. Finally, the ricotta and mozzarella make it creamy and cheesy, just like traditional lasagna. You can adjust the ingredients based on your taste. If you want it spicier, add more red pepper flakes. If you prefer a vegetarian option, swap the meat for mushrooms or lentils. The possibilities are endless! {{ingredient_image_1}} 1. Sauté onion and garlic: Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until it turns soft and clear. Then, toss in the minced garlic. Cook for one more minute until it smells great. 2. Brown the meat: Next, add the ground beef or Italian sausage. Break it up with a spoon as it cooks. This takes about 5-7 minutes. If there is too much grease, drain it off. 3. Add herbs and spices: Now, sprinkle in dried oregano, dried basil, and red pepper flakes if you like some heat. Season with salt and pepper. Stir everything together and let it cook for another 2 minutes to blend the flavors. 4. Combine broth and tomatoes: Pour in the chicken or vegetable broth along with the crushed tomatoes. Stir well to mix. This forms the base of your soup. 1. Bring to a boil: Increase the heat to high and let the mixture come to a boil. It should bubble up nicely. 2. Add uncooked pasta: Once boiling, add your uncooked pasta. Lower the heat to a simmer. Cook for about 10-12 minutes until the pasta is tender but not too soft. 3. Stir in ricotta and mozzarella: After the pasta is ready, mix in the ricotta cheese. This adds creaminess to your soup. Then, sprinkle in the shredded mozzarella cheese. Stir until it melts and combines with the soup. 1. Adjust seasonings: Taste your soup. If it needs more flavor, add extra salt or herbs. 2. Garnish suggestions: Serve the soup in bowls. Top with fresh basil leaves and a sprinkle of grated Parmesan cheese. This adds a nice touch. You can also serve with crusty bread or garlic breadsticks for a full meal. How to avoid overcooking pasta: To keep pasta just right, add it when the soup boils. Stir often to prevent sticking. Cook for about 10-12 minutes. Taste a piece to check if it is al dente. If it feels soft, it might be overcooked. Ensuring a creamy texture with cheese: To get a smooth and creamy soup, mix in the ricotta cheese slowly. Stir until it blends well. Add the mozzarella last so it melts into the soup. This makes each bowl rich and tasty. Pairing with bread options: Serve your soup with crusty bread or garlic breadsticks. The bread soaks up the flavors and makes every bite better. You can also try a warm baguette for a nice crunch. Ideal presentation for gatherings: For a lovely display, ladle the soup into bowls. Top each bowl with fresh basil leaves and a sprinkle of Parmesan cheese. This adds color and makes it look fancy for guests. Adding vegetables: You can boost nutrition by adding veggies. Try diced carrots, spinach, or bell peppers. Add them when cooking the onion and garlic so they soften nicely. Adjusting spice levels: If you like it spicy, add more red pepper flakes. For a milder flavor, skip them or use less. You can always adjust the spices to fit your taste. Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of your soup. Add it at the end for a burst of freshness. Customize Your Proteins: Feel free to swap out ground beef or sausage for turkey, chicken, or even a meat substitute for a lighter or vegetarian version. Experiment with Pasta: While this recipe calls for small shells or elbows, you can try other types like mini penne or even gluten-free pasta. Make It Ahead: This soup keeps well in the fridge for a few days, making it perfect for meal prep or leftovers. Just add a splash of broth when reheating to restore creaminess. {{image_2}} You can change the protein in your soup. Try ground turkey or chicken for a lighter meal. If you want a richer flavor, use Italian sausage. You can also go meatless with lentils or mushrooms as a great swap. Switching up the pasta shape can also add fun. Small shells and elbow macaroni work well. You might even try broken lasagna noodles for a true lasagna feel. Just remember to adjust cooking time to get the right texture. To boost the taste, add a splash of red wine or balsamic vinegar. These add depth and a hint of sweetness. If you want a fresh taste, use fresh herbs like basil and oregano instead of dried ones. Fresh herbs will brighten the soup and give it a lovely aroma. To make this dish gluten-free, substitute regular pasta with gluten-free options. Many brands offer gluten-free shells or elbows that cook well in the soup. For a vegetarian version, skip the meat and add more vegetables. Zucchini, spinach, or bell peppers are great choices. You can also use vegetable broth instead of chicken broth for added flavor. To keep your One-Pot Lasagna Soup fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the soup cool down before sealing. This helps prevent moisture buildup. Store the soup in the fridge. It can last up to three days. If you want to enjoy it longer, consider freezing. To freeze the soup, first let it cool completely. This step is key for keeping the right texture. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags with the date. This helps you remember when you made it. For best taste, use within three months. To thaw, place the soup in the fridge overnight. If you're in a hurry, you can use a microwave. Just make sure to defrost it fully before heating. You can reheat the soup either in the microwave or on the stovetop. For the microwave, place the soup in a bowl. Heat it on high for about 2-3 minutes. Stir halfway to ensure even heating. For stovetop reheating, use a pot over medium heat. Stir occasionally and heat until it reaches your desired temperature. This method helps keep the soup creamy and tasty. Enjoy your hearty One-Pot Lasagna Soup again, just like the first time! Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Just store it in the fridge for up to three days. When you want to eat it, warm it up on the stove. The flavors will taste even better after resting. How do I make it vegetarian? To make this soup vegetarian, skip the meat. Use mushrooms or lentils instead. You can also add more veggies like zucchini or spinach for extra flavor. The broth can be vegetable broth to keep it meat-free. What can I use instead of ricotta cheese? If you don't have ricotta cheese, you can use cottage cheese. Cream cheese is another option for a rich texture. Both will give a nice creaminess to the soup. How long does it take to cook the pasta in the soup? It takes about 10 to 12 minutes to cook the pasta in the soup. Keep an eye on it to make sure it stays al dente. If overcooked, it can become mushy. Can I substitute other types of meat? Yes, you can use different meats. Ground turkey or chicken works well as a lighter option. If you want a spicier kick, try using chorizo instead. What side dishes go well with lasagna soup? Lasagna soup pairs nicely with garlic bread or crusty baguette. A simple green salad also adds a fresh touch. These sides help balance the rich flavors of the soup. Can I serve it in bread bowls? Absolutely! Serving lasagna soup in bread bowls is fun and tasty. Just hollow out small bread loaves and ladle the soup inside. It adds a fun twist and makes for less cleanup. This post covered how to make a delicious lasagna soup. You learned about the key ingredients and step-by-step instructions for preparation and cooking. We also explored tips for perfect texture and customizing your soup. You discovered options for variations, from ingredient swaps to dietary adjustments. Finally, we discussed storage and reheating practices. With these insights, you can create your own tasty lasagna soup. Enjoy the warm flavors and make it your own!$

Hearty One-Pot Lasagna Soup

A comforting and hearty soup that combines the flavors of lasagna in a single pot.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 6

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound ground beef or Italian sausage
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon red pepper flakes (optional)
to taste salt and pepper
4 cups chicken or vegetable broth
1 can (15 oz) crushed tomatoes
2 cups uncooked pasta (preferably small shells or elbow)
1 cup ricotta cheese
2 cups shredded mozzarella cheese
for garnish fresh basil leaves (optional)
for serving grated Parmesan cheese (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef (or sausage) to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess grease if necessary.
Sprinkle in the dried oregano, dried basil, red pepper flakes, salt, and pepper. Stir to combine and cook for another 2 minutes.
Pour in the broth and crushed tomatoes, and stir well to combine. Bring the mixture to a boil.
Once boiling, add in the uncooked pasta. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the pasta is al dente.
Stir in the ricotta cheese until well mixed. Allow it to melt slightly into the soup for extra creaminess.
Finally, sprinkle in the shredded mozzarella cheese and stir until melted and evenly distributed.
Taste and adjust seasonings if necessary.

Notes

Ladle the soup into bowls and garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve with crusty bread or garlic breadsticks on the side for a complete meal!

Keyword comfort food, lasagna, one-pot, soup