This amazing One-Pot Lasagna Soup is not only quick and easy, but it’s a comfort meal! It’s like an Italian hug in a bowl!
If I had to pick a meal that I loved the most during this past year, it would be this soup! Lasagna noodles, cottage cheese, ground beef and a handful of other ingredients thrown into one pot and you’re set! The once tedious task of making an Italian Lasagna, has been cleverly downsized to the stove top, and one pot to boot!
Why you need to make this easy Italian recipe!
- it’s easy
- it’s quick
- it’s kid friendy
- it’s a comfort meal
- it’s relatively healthy
- it’s fuss free (with kids, who needs a fussy meal!)
When breaking your lasagna noodles, try to get the pieces similar in size. This will ensure a good balance of pasta in each toothsome bite!
- I use BARILLA Gluten Free Lasagna Noodles.
How to Store:
If you have leftovers, allow soup to cool. Place in a storage container and place in the refrigerator. Soup will keep for up to 3 days.
*When re-heating pasta noodles may become somewhat mushy due to the excessive heating.
One Pot Lasagna Soup Gluten Free
This delicious soup not only has the taste of a classic Italian lasagna, but it is easy and quickly made on the stove top, in one pot!
- 1 LB ground beef
- 1 small onion (diced)
- 1 tsp dried garlic powder
- 2 tsp dried oregano
- 1 tbsp dried basil
- 8 cups chicken broth
- 1 28 oz can tomatoes, diced
- 1 15 oz can tomato sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp sugar (optional)
- 1/4 cup parmesan cheese
- 10 uncooked lasagna noodles, (broken into pieces)
- 1 16 oz container cottage cheese
Brown beef with onion till meat is cooked.
Add the rest of the ingredients, minus the cheeses
Bring to a boil; simmer 12 minutes OR until noodles are softened
Stir in cottage cheese; warm, do not boil
Top with mozzarella cheese and parmesan
Be careful not to overcook noodles.