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One-Pot Lasagna Soup

This creamy, hearty One-Pot Lasagna Soup combines all the goodness of traditional lasagna into a delightful soup, perfect for chilly evenings and easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or Italian sausage
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups marinara sauce
  • 4 cups chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups uncooked pasta (like lasagna noodles, broken into pieces)
  • 1 tablespoon Italian seasoning
  • to taste Salt and pepper
  • 2 cups spinach or kale
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Parmesan cheese for serving

Method
 

Cooking
  1. In a large pot, brown the ground beef or sausage over medium heat. Drain any excess fat.
  2. Add the chopped onion and garlic, cooking until the onion is translucent.
  3. Stir in the marinara sauce, broth, diced tomatoes, and Italian seasoning.
  4. Bring to a boil, then add the uncooked pasta. Reduce heat and simmer until the pasta is cooked, about 10-15 minutes.
  5. Stir in the spinach or kale and cook until wilted.
  6. Serve topped with spoonfuls of ricotta and shredded mozzarella, and sprinkle with Parmesan.

Notes

For the best experience, don’t overcook your pasta; you want it tender but not mushy. You can swap out the meat for lentils or beans to make it vegan. Timing and ingredient swaps can enhance the dish's flavor and comfort level.