Can I make this soup ahead of time?

Yes, you can prep this soup ahead of time. Prepare the soup up to the step where you add the noodles. Let the soup cool and place it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. Then, when reheating the soup, add the lasagna noodles, spinach, and cream as directed.

Can I make this soup vegetarian?

Yes, use vegetable broth instead of beef, omit the meat, and use canned beans instead. Or try one of the plant-based ground meat products, such as Gardein or Beyond Beef.

Can I use dried herbs instead of fresh herbs?

You can use dried herbs instead of fresh ones and vice versa in this one-pot lasagna soup.

Can this One Pot Lasagna soup be made in the slow cooker?

The soup can also be made in a slow cooker by sauteing the ground sausage, onion, celery, and garlic until the sausage is cooked through. Transfer to the bottom of the slow cooker along with the rest of the ingredients (except the noodles, cream, and spinach.) Slow cook on low for 6-8 hours or 3-4 hours on high. Thirty minutes before the end of the cooking time, add the Lasagna noodles. When they are done cooking, stir in the cream and spinach.

Does this soup freeze well?

The finished soup does not freeze well. If you plan to make this recipe to freeze, prepare as directed and stop before adding the noodles, spinach, and cream. Let it cool and store it in an airtight container for three months. When reheating, you can add the rest of the ingredients.

One Pot Lasagna Soup

Description

This delicious and hearty One-Pot Lasagna Soup recipe offers all the comfort of lasagna without the work. It’s ready in just about 30 minutes!

Ingredients

Units Scale

1 Onion finely chopped
5 cloves of Garlic minced
3 stalks of Celery chopped
1/2 tablespoon salt, plus more for taste at the end
1/2 tablespoon black pepper plus more for taste at the end
1/2 teaspoon red pepper flakes
1 pound ground Italian sausage
1 28 ounce can Crushed tomatoes
2 tablespoons Tomato paste
1 tablespoon Fresh Basil minced + more for garnish
1/2 tablespoon Fresh oregano minced
1 tablespoon dried Thyme
11 uncooked Lasagna noodles broken into pieces
5 cups Beef broth
1/2 to 1 cup heavy cream
5 ounces Spinach

Topping suggestions:

Mozzarella
Ricotta
Fresh herbs

Instructions

In a large pot or dutch oven, add crumbled Italian sausage and cook on medium heat until no longer pink and cooked through. Drain fat. Add olive oil to the pot and add onion, celery, garlic, salt, pepper, dried thyme, and red pepper flakes. Cook for 2-3 minutes.
Once the onions are translucent, add in tomato paste, stir, and cook for another 2 minutes. Add in 1 cup of beef broth. Stir, scraping the bottom of the pot. Add in the remaining broth, crushed tomatoes, basil, and oregano. Stir and bring to a boil.
Once boiling, add in your broken lasagna noodles. Cook for 8-10 minutes until al dente. Add in spinach, and milk, and stir. Add salt and pepper to taste.
Garnish with optional toppings and enjoy!

Nutrition

Serving Size: 1/6 of recipe
Calories: 540
Fat: 27
Carbohydrates: 48
Protein: 26