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One-Pot Lasagna Soup Recipe (with Video)

Gluten, Wheat, Sugar-free

Discover our One-Pot Lasagna Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 50min


Soup Base
- 6 c Low-sodium vegetable broth
- 1 tbsp Olive oil
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 2 clove Garlic, minced
- 2 tsp Italian seasoning
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp crushed red pepper
- 1 lb Ground beef
- 1 tbsp Tomato paste
Tomato Base
- 1 can diced tomatoes, 28 oz can
- 1 c marinara sauce
- 10 lasagna noodles
- 0.5 c Ricotta cheese, for serving
- Grated Parmesan cheese
- Fresh basil, thinly sliced, for serving
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Preparation of Vegetables and Meat
1. Add olive oil to a large pot and set over medium heat.
2. Once the olive oil is shimmering, add onions, carrots and celery and cook for 7 to 9 minutes, or until the vegetables have softened and the onion is translucent.
3. Add garlic, Italian seasoning, salt, pepper and crushed red pepper, and cook for 1 to 2 minutes, or until the garlic is very fragrant.
4. Add the ground beef, breaking it up with a spatula, and cook for about 5 minutes, or until no longer pink.
5. Add tomato paste, stirring to incorporate it into the meat and vegetables, and cook for 2 minutes.
Adding the Sauce and Broth
1. Add the diced tomatoes, marinara sauce and vegetable broth and bring to a boil.
2. Reduce heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are very soft.
Cooking the Pasta
1. Once the vegetables have softened, return the soup to a boil and add lasagna noodles.
2. Cook at a gentle boil for 8 to 10 minutes, or until the pasta is al dente.
Serving the Soup
1. Serve the soup in large bowls topped with a dollop of ricotta, grated Parmesan and a sprinkle of fresh basil.

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