Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 6
This one-pot lasagna soup is the best in town! Easily make this on the stovetop or in the slow cooker or Instant Pot in under thirty minutes.
Ingredients
2 onions, diced
2 cloves garlic, minced
2 c. dried mafalda pasta or rotini
1 (650mL) jar marinara sauce
4 c. beef broth
1 pound extra-lean ground beef
1/2 c. mozzarella cheese
1/2 c. ricotta cheese
Fresh parsley or basil, for garnish
1 teaspoon Italian seasoning
1/2 teaspoon each salt & pepper
How to make the BEST One Pot Lasagna Soup
Stovetop:
Step 1: In a large pot, saute the ground beef for about 5 minutes over medium-high heat. Then, add the onions and garlic. Continue to saute for an additional 2 to 3 minutes until aromatic.
Step 2: To the pot, add the rest of the ingredients except for the cheeses and fresh herbs. Stir and bring to a boil. Cover the pot and simmer for about 20 minutes or until the pasta is completely cooked.
Step 3: In large bowls, serve the soup garnished with mozzarella cheese. Add a dollop of ricotta on top. If desired, sprinkle some fresh herbs. Enjoy!
Slow cooker:
Step 1: In a large skillet, cook the beef, onions, and garlic for about 5 minutes over medium-high heat. Transfer everything to a slow cooker with the rest of the ingredients except the cheese. Set to cook for 4 hours on high or 8 hours on low.
Step 2: When done, serve the soup immediately. Enjoy!
Instant Pot:
Step 1: Set the IP to saute. Cook the beef, onions, and garlic for about 5 minutes. Then, add the rest of the ingredients except for the cheeses. Push the pasta underneath the liquid and set to cook for 3 minutes on high pressure. Quick-release when done. Serve the soup into bowls and top with the cheeses.
Step 2: Serve right away. Enjoy!
Nutrition Facts:
Calories: 305kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 725mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg
Ingredients
- 2 onions, diced
- 2 cloves garlic, minced
- 2 c. dried mafalda pasta or rotini
- 1 (650mL) jar marinara sauce
- 4 c. beef broth
- 1 pound extra-lean ground beef
- 1/2 c. mozzarella cheese
- 1/2 c. ricotta cheese
- Fresh parsley or basil, for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon each salt & pepper
Instructions
Stovetop:
Step 1: In a large pot, saute the ground beef for about 5 minutes over medium-high heat. Then, add the onions and garlic. Continue to saute for an additional 2 to 3 minutes until aromatic.
Step 2: To the pot, add the rest of the ingredients except for the cheeses and fresh herbs. Stir and bring to a boil. Cover the pot and simmer for about 20 minutes or until the pasta is completely cooked.
Step 3: In large bowls, serve the soup garnished with mozzarella cheese. Add a dollop of ricotta on top. If desired, sprinkle some fresh herbs. Enjoy!
Slow cooker:
Step 1: In a large skillet, cook the beef, onions, and garlic for about 5 minutes over medium-high heat. Transfer everything to a slow cooker with the rest of the ingredients except the cheese. Set to cook for 4 hours on high or 8 hours on low.
Step 2: When done, serve the soup immediately. Enjoy!
Instant Pot:
Step 1: Set the IP to saute. Cook the beef, onions, and garlic for about 5 minutes. Then, add the rest of the ingredients except for the cheeses. Push the pasta underneath the liquid and set to cook for 3 minutes on high pressure. Quick-release when done. Serve the soup into bowls and top with the cheeses.
Step 2: Serve right away. Enjoy!
