Garbanzo Bean Soup
Hearty garbanzo bean (chickpea) soup recipe — a healthy, easy, Mediterranean-inspired dish. Step-by-...
40
total time
4
servings
40 kcal
calories
Gathering Ingredients
Gathering ingredients for Best Ever One-Pot Lasagna Soup sets the tone for a comforting weeknight meal that tastes like a classic dish without the effort of layering and baking. The key to a perfect start is selecting components that blend into a rich, spoonworthy broth. Begin with a sturdy base of protein; 1 pound of ground beef or a mix with mild Italian sausage provides a balanced, juicy foundation. Aromatics come next: one small onion finely diced and three garlic cloves minced to release their fragrance early in the cooking process. For tomato depth, use crushed tomatoes and a jarred marinara to deliver body and brightness, ensuring the soup has the robust flavor of lasagna. Broth is essential to the pot’s soul—four cups of beef or chicken broth plus two cups of water (or more broth) ensure the soup reduces properly without becoming too thick or too thin. When it comes to pasta, eight ounces of dried lasagna noodles broken into 2-inch pieces works beautifully, absorbing flavor while maintaining bite. For the cheesy finish, have ricotta, mozzarella, and Parmesan ready to swirl and melt into the broth. Fresh greens like spinach or kale, plus chopped basil and oregano, brighten the pot and add color. Salt, pepper, and a pinch of red pepper flakes provide final seasoning and a touch of heat if you desire it. Gather everything on the counter and you’re ready to begin. This stage is about preparation and confidence, not perfection—the pot will carry all the lasagna flavors to the table in one cozy dish.
Why One-Pot Works
One-Pot Magic: Why this lasagna soup recipe shines in a single pot. The idea is simple: sear the meat, bloom the aromatics, deglaze, add tomatoes and broth, and tuck in broken lasagna noodles so everything cooks together. This method minimizes dirty dishes and maximizes flavor. Browning the meat creates fond, those caramelized bits that dissolve into the broth as you simmer, enriching the base with deep savory notes. Sautéing onions and garlic early releases their sugars, ensuring the soup isn’t flat. The noodles do double duty, acting as both pasta and starch to thicken the broth naturally as they release starch while cooking in the hot liquid. The result is a hearty, comforting dish that captures the essence of lasagna—cheesy, tomato-forward, and satisfying—without needing a baking dish or extra steps. In this approach, the cheese stays creamy instead of clumping in melted pockets, preserving a smooth texture. The one-pot technique also makes timing easier for busy families: you brown, simmer, and finish with cheese and greens in about an hour. It’s also highly adaptable: you can swap ground turkey or chicken, mix in mushrooms for an earthy note, or add carrots for sweetness. In summary, one-pot lasagna soup is a practical solution for weeknights; it gives you robust Italian flavors with minimal cleanup and maximum comfort.
Pantry Staples and Substitutions
The backbone of any reliable lasagna soup is a well-balanced palate of ingredients that are easy to customize. If you don’t have crushed tomatoes, you can blend whole tomatoes or use a jarred marinara for a ready-made base. If you’re watching salt, choose low-sodium tomatoes and broth and season gradually. For meat, ground beef is classic, but a combination of pork and beef or turkey works beautifully; sausage adds a richer, spiced profile. If you’re vegetarian or want to lighten the dish, mushrooms, lentils, or finely chopped zucchini can stand in for meat while delivering satisfying texture. For dairy, ricotta lends a creamy, milky note; if you’re dairy-free, use a cashew ricotta or skip it entirely, letting mozzarella and Parmesan provide finishing cheesiness. The pasta choice matters too: broken lasagna noodles hold their shape and release starch to thicken the broth; if you’re gluten-free, use GF lasagna sheets cut into pieces. Fresh herbs elevate the aroma—basil, oregano, parsley—so keep a small bunch on hand. A splash of red wine, if available, adds a subtle acidity that brightens the tomato base; if not, a dash of balsamic vinegar late in the simmer provides a similar lift. By aligning ingredients to your pantry, you can tailor a version that tastes like it came from a simmering kitchen, not takeout.
Prep Your Produce
Prep Your Produce sets the pace for the rest of the recipe. When you pull produce from the fridge, you set the tempo for the entire pot. Dice the onion into small, uniform cubes to ensure even cooking and consistent sweetness. Mince the garlic finely to release aroma quickly and avoid bitter notes. If you’re adding greens, wash them thoroughly and coarsely chop so they wilt evenly during the final minutes. Gather fresh basil and parsley, which brighten the soup; chiffonade the basil for a delicate finish and chop parsley for color. For meat, measure one pound of ground beef and have it ready to go; if you prefer a lighter version, use lean ground turkey and a teaspoon of olive oil to help browning. Lasagna noodles should be broken into approximately 2-inch pieces so they soften without turning mushy. Lightly salt and pepper as you go; a kitchen-scale approach to salt helps prevent over-seasoning. Preparing the cheese station is essential; have ricotta in a small bowl, mozzarella shredded, and Parmesan grated in a separate dish. Doing these steps before you start cooking ensures you can stay focused on browning meat and building layers of flavor without constant interruptions. The result is a smoother, more efficient cooking process and cleaner workflow in the kitchen.
Cooking Process
Cooking Process is the heart of this recipe, delivering depth and a comforting texture. Start by heating a large, sturdy pot over medium heat and adding a drizzle of olive oil. When the oil shimmers, scatter the ground beef and break it apart with a wooden spoon, letting it brown evenly. The goal is a deep caramelized crust rather than pale, gray meat. Once browned and no pink remains, push the meat to the side of the pot and add the onion. Sauté the onion for 3 to 4 minutes until translucent and slightly caramelized; this step mellows sweetness and contributes a gentle sweetness to the broth. Add garlic and cook for another 30 seconds, until fragrant. Stir in dried oregano and basil, then pour in crushed tomatoes and marinara. Bring the liquid to a gentle boil, reduce to a simmer, and add four cups of broth plus two cups of water (or more broth if you want a richer soup). Return to a simmer, add the broken lasagna noodles, and cook until just tender, about 8 to 10 minutes, stirring occasionally to prevent sticking. In the final minutes, fold in greens if using and adjust salt and pepper to taste. To finish, swirl in dollops of ricotta and sprinkle mozzarella and Parmesan for a creamy, cheesy finish. Serve hot with fresh basil. This process yields a one-pot lasagna soup that tastes like layered goodness with minimal fuss.
Deglazing and Flavor Development
Deglazing and Flavor Development is where the sauce grows from simple tomatoes to a lush, deeply flavored base. After browning the meat and vegetables, pour in a splash of red wine or beef broth to loosen the browned bits from the bottom of the pot. Use a wooden spoon to scrape those caramelized bits (fond) back into the sauce; these bits are concentrated flavor that can’t be achieved with tomatoes alone. If wine isn’t available, a splash of broth or balsamic vinegar provides acidity and depth. Allow the liquid to simmer for a few minutes until it reduces slightly; this concentrates the tomato and meat flavors and helps the soup thicken. As the soup simmers, the lasagna noodles release starch, which naturally thickens the broth. If the mixture becomes too thick, thin with a little more broth or water and adjust seasonings. Throughout this stage, taste frequently and adjust salt, pepper, and herbs. A touch more oregano or basil can brighten the dish, while a pinch of red pepper flakes adds a gentle heat that complements the tomato base. This step is essential for achieving a robust, pantry-friendly sauce that carries the lasagna’s familiar character into a soup format; patience here pays off in a richer, more cohesive finish.
Thickening, Creaminess, and Texture
The texture of lasagna soup is key: you want a balance between broth and bite, with noodles providing a satisfying chew. The natural starch from broken lasagna noodles thickens the soup as they absorb liquid; avoid overcooking to keep a pleasant al dente bite. If you want additional creaminess, stir in a small amount of ricotta right before serving for a soft, milky tang, or fold in a splash of cream or half-and-half gradually to achieve a velvety mouthfeel without breaking the sauce. For a cheese-forward finish, reserve a portion of mozzarella and Parmesan to sprinkle on top after plating; the heat from the soup will finish melting these cheeses into a glossy, gooey layer. Fresh greens, like spinach or kale, add color and a slight bitterness to balance the richness. Finally, taste and adjust salt, pepper, and herbs; a pinch of red pepper flakes can brighten the dish further and provide a delicate heat that pairs perfectly with tomatoes. The goal is a cozy, spoon-friendly texture where every bite delivers a satisfying mix of broth, pasta, and cheese rather than a dry or chunky bowl. This section focuses on achieving the ideal texture through careful cooking and finishing touches that elevate the dish beyond simple soup.
Serving Ideas, Variations, and Leftovers
Serving Ideas, Variations, and Leftovers showcases how versatile this one-pot lasagna soup can be. Serve hot in shallow bowls to show off the melted cheese and bright greens; a swirl of ricotta and a sprinkle of Parmesan add a creamy, salty finish. Pair with a green salad and crusty bread for a complete meal that mirrors classic Italian flavors in a modern format. If you love heat, add extra crushed red pepper flakes or a drizzle of chili oil; for a milder version, keep it grounded in cheese and herbs. Variations abound: use Italian sausage instead of beef for a spicier profile, add mushrooms for an earthy note, or fold in spinach or kale toward the end for a pop of color and nutrition. Leftovers improve with time as flavors meld; the noodles will continue to soak up the sauce, yielding a thicker, more comforting experience. To reheat, warm gently on the stove with a splash of broth if needed. Leftovers can even be repurposed: layer the soup with extra noodles and cheese in a skillet and warm under a broiler for a lasagna-inspired finish. The key is to embrace adaptability while preserving the core lasagna essence of tangy tomatoes, cheese, and comforting warmth in every bite; this makes weeknight dinners both easy and deeply satisfying.
Final Presentation and Tips
Final Presentation and Tips wraps the recipe in a polished, family-friendly package. Ladle the hot soup into warm bowls, allowing the cheese to melt into a creamy swirl. Finish with a final sprinkle of grated Parmesan, a few torn basil leaves, and a crack of black pepper for an aromatic, restaurant-quality look at home. For a more refined presentation, serve the soup in shallow bowls placed on a wooden board with a crusty loaf of bread and a small dish of olive oil for dipping. Cheese variations work beautifully here; try a mozzarella-Provolone blend or a sharper Parmesan to alter finishing notes. If you want to keep the dish lighter, skip the ricotta and rely on mozzarella and Parmesan for creaminess and texture. Storage is straightforward: refrigerate leftovers in an airtight container for up to 3 days, or freeze for longer storage. Reheating should be gentle on the stove, with a splash of broth to loosen the soup if needed. If you want to heighten the lasagna effect, add a bit more torn noodles or parmesan crisps for added crunch on top. This One-Pot Lasagna Soup delivers a comforting, family-friendly dinner with minimal effort and maximum flavor; use these tips to tailor the dish to your pantry, diet, and taste preferences while preserving the essence of lasagna in soup form.
Best Ever One-Pot Lasagna Soup
A hearty, cheesy one-pot lasagna soup recipe that delivers lasagna flavor with minimal cleanup. Browning beef, rich tomatoes, al dente noodles, and melted chees
total time
40
servings
4
calories
40 kcal
ingredients
- 1 lb ground beef 🥩
- 1 medium onion 🧅
- 3 garlic cloves 🧄
- 1 can (28 oz) crushed tomatoes 🍅
- 2 cups beef broth 🥣
- 1 cup marinara sauce 🍅
- 8 lasagna noodles, broken into pieces 🍝
- 1 cup ricotta cheese 🧀
- 2 cups shredded mozzarella 🧀🧀
- 1/4 cup grated parmesan 🧀
- 1 tablespoon olive oil đź«’
- 1 teaspoon Italian seasoning 🌿
- Salt & pepper 🧂
instructions
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent, about 3–4 minutes.
- Add the garlic and cook 1 minute more until fragrant.
- Add the ground beef and cook until browned, breaking it up as it cooks; drain excess fat.
- Stir in Italian seasoning, salt, and pepper.
- Pour in crushed tomatoes, marinara sauce, and beef broth; bring to a gentle simmer.
- Add broken lasagna noodles and simmer 10–12 minutes, until the noodles are tender.
- Stir in ricotta cheese until creamy and heated through.
- Ladle into bowls and top with shredded mozzarella and parmesan; garnish with fresh herbs if desired. Serve hot.
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