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To make One-Pot Lasagna Soup, gather these items: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 pound ground beef or turkey - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes - 8 lasagna noodles, broken into bite-sized pieces - 1 cup ricotta cheese - 2 cups fresh spinach - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil leaves for garnish You can swap some items for others. If you want a lighter soup, use ground turkey. For a vegetarian version, try mushrooms or lentils instead of meat. You can replace ricotta with cottage cheese for a similar texture. If you don’t have fresh spinach, frozen spinach works well too. Use vegetable broth if you want to keep it meat-free. Fresh ingredients will make your soup taste better. When choosing vegetables, look for firm onions and bright green spinach. Fresh herbs like basil should smell strong and sweet. If you can, buy organic tomatoes for richer flavor. Always check the expiration dates on canned goods. For the best taste, use high-quality olive oil. To make One-Pot Lasagna Soup, first gather all your ingredients. This makes cooking easier and more fun. Here’s what you need: - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 pound ground beef or turkey - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes - 8 lasagna noodles, broken into bite-sized pieces - 1 cup ricotta cheese - 2 cups fresh spinach - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil leaves for garnish Next, prepare your vegetables. Dice the onion and mince the garlic. This will make your soup full of flavor. Now, let’s start cooking! In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes. It should be soft and clear. Then, add the minced garlic and cook for one more minute. Next, add the ground beef or turkey. Break it apart with a spatula. Cook until it is brown and no longer pink, about 5-7 minutes. If there is too much fat, drain it. Now it’s time for flavor! Stir in the crushed tomatoes and broth. Add the oregano, basil, and red pepper flakes. Season with salt and pepper. Bring the mixture to a boil. Once it’s boiling, add the broken lasagna noodles. Lower the heat and let it simmer for about 10-12 minutes. Stir occasionally until the noodles are tender. While the noodles cook, mix the ricotta cheese with a pinch of salt and pepper in a small bowl. This will add creaminess to your soup. Add the fresh spinach to the pot and stir. Let it wilt for 1-2 minutes. To serve, ladle the soup into bowls. Add a generous dollop of the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. For an extra touch, garnish with fresh basil leaves and more red pepper flakes if you like it spicy. This One-Pot Lasagna Soup is hearty and comforting. It's perfect for a cozy night in. For the full recipe, check the earlier section! Enjoy every bite! To make your One-Pot Lasagna Soup really shine, focus on building layers of taste. Start by sautéing the onion and garlic in olive oil. This step adds a nice base flavor. Don't skip the herbs! Dried oregano and basil are key. Add them early for better infusion. Adjust the red pepper flakes for your spice level. A pinch adds warmth without overwhelming the dish. Use pre-chopped onions and garlic to cut down on prep time. You can also buy ground meat that is already seasoned. Instead of breaking lasagna noodles, buy no-boil noodles. They save time and work just as well. Keep your ingredients close by. This helps you move quickly through the cooking steps. You can serve this soup in many fun ways. For a creamy touch, swirl in more ricotta cheese. Want a crunch? Top with crunchy croutons or toasted bread. For added color, sprinkle fresh herbs on top. Serve it with a side salad for a complete meal. This recipe is flexible, so feel free to explore. Check out the Full Recipe for more ideas on how to enjoy this dish! {{image_2}} You can make a great vegetarian version of this soup. Just swap the meat for mushrooms or lentils. I love using a mix of diced zucchini and bell peppers too. These veggies add flavor and texture. Use vegetable broth instead of chicken broth for a full veggie experience. Don’t forget to add more spinach! You can even try adding chickpeas for extra protein. To make this soup gluten-free, choose gluten-free lasagna noodles. There are many good brands available now. Make sure to read the labels. I also suggest using quinoa or rice for a fun twist. Just cook them separately and mix them in at the end. This keeps them from getting too mushy. If you like heat, you can spice up your One-Pot Lasagna Soup. Add more red pepper flakes, or even some chopped jalapeños. You can also try a dash of hot sauce. For a smoky flavor, include some smoked paprika. This adds depth to the dish. It’s a simple way to make your meal exciting. Feel free to check out the Full Recipe for more cooking tips and ideas! Store any leftover One-Pot Lasagna Soup in an airtight container. Make sure it cools to room temperature first. Place it in the fridge. It will stay fresh for up to 3 days. If you want to keep it longer, freezing is a good option. To reheat, use a pot on the stove over low heat. Stir often to avoid sticking. You can also use a microwave. Heat in 30-second intervals, stirring in between. Add a splash of broth if it seems thick. For freezing, pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It will last in the freezer for about 3 months. When ready to eat, let it thaw overnight in the fridge. Reheat as mentioned above. Enjoy the warm comfort of your One-Pot Lasagna Soup! One-Pot Lasagna Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it longer, consider freezing it. When ready to eat, just thaw and reheat. Yes, you can use other types of meat. Ground turkey or chicken works well. For a richer flavor, try Italian sausage. You can even go meatless and use mushrooms or lentils for a plant-based option. For extra flavor, add fresh herbs like parsley or thyme. You can also stir in a splash of balsamic vinegar. A little parmesan cheese on top adds a nice touch too. Don't forget about a dash of hot sauce for some heat! For the complete dish, check the Full Recipe. This article shared the key ingredients for a delicious One-Pot Lasagna Soup. We discussed substitutions, tips for using fresh items, and ways to enhance the flavor. The step-by-step guide walked you through the cooking process and serving ideas. We also covered time-saving tricks and variations for dietary needs. Lastly, you learned how to store leftovers and reheat them. I hope this helps you enjoy making this tasty soup! With practice, you’ll create meals everyone loves.

One-Pot Lasagna Soup

Warm up with a delicious bowl of One-Pot Lasagna Soup that combines all your favorite flavors in a hearty dish. With easy ingredients like ground meat, fresh spinach, and creamy ricotta, this meal is perfect for any night of the week. Ready in just 30 minutes, it's comforting and hassle-free! Click to discover the full recipe and impress your family with this tasty twist on classic lasagna.
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Ingredients
  

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 pound ground beef or turkey

1 can (28 ounces) crushed tomatoes

4 cups chicken or vegetable broth

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes

8 lasagna noodles, broken into bite-sized pieces

1 cup ricotta cheese

2 cups fresh spinach

1 cup shredded mozzarella cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

    Stir in the minced garlic and sauté for another minute until fragrant.

      Add the ground beef or turkey, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

        Stir in the crushed tomatoes, chicken or vegetable broth, dried oregano, dried basil, red pepper flakes, and season with salt and pepper. Bring the mixture to a boil.

          Once boiling, add the broken lasagna noodles and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the noodles are tender, stirring occasionally.

            While the noodles are cooking, in a small bowl, mix the ricotta cheese with a pinch of salt and pepper.

              Stir in the fresh spinach to the soup and allow it to wilt for 1-2 minutes.

                To serve, ladle the soup into bowls, followed by a generous dollop of the ricotta mixture. Top with shredded mozzarella cheese.

                  Garnish with fresh basil leaves and additional red pepper flakes if desired.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6