One-Pan Lasagna Soup Recipe: Easy and Delicious Weeknight Meal

Looking for a warm and comforting soup that’s easy to make on a busy weeknight? Look no further than this delicious One-Pan Lasagna Soup. Packed with rich, savory flavors and loaded with vegetables, this soup is sure to become a family favorite. Best of all, it’s all cooked in one pan, so clean-up is a breeze. With a total time of around 45 minutes, you’ll have a hearty and flavorful meal on the table in no time. So grab a spoon and get ready to savor the deliciousness!

How To Make One-Pan Lasagna Soup Recipe

Starting with the onions

To get started, add two tablespoons of olive oil to a large pan and heat it over medium heat. Add two peeled and chopped onions, and cook them for about five minutes, stirring often until they start to soften. Next, add one red bell pepper that’s been deseeded and chopped, plus four minced cloves of garlic. Give everything a good stir and cook for another minute.

Adding the mince

Now, it’s time to add the minced beef. We’re using 900 grams, which is just under two pounds, and adding half a teaspoon each of salt and pepper. Cook the mince for about five to six minutes, breaking up any large pieces as you go until it’s nicely browned.

Adding the extras

Once the mince is browned, add 10 small mushrooms that have been sliced, plus 120 ml, which is about half a cup, of red wine. Stir everything together and let it bubble for about three to four minutes. Next, add a liter, which is about 35 fluid ounces, of beef stock, plus two 400-gram or 14-ounce tins of finely chopped tomatoes. Add two tablespoons of tomato puree or paste if you’re in the US, a teaspoon of granulated sugar, and a tablespoon each of oregano and thyme. Mix everything together and let it come to a boil, then turn it down to simmer.

Adding the lasagna sheets

Now that the soup is simmering, it’s time to add the lasagna sheets. We’re using eight dried lasagna sheets, and we’re going to roughly break them up. Add about four lasagna sheets first, give it a good stir, and then add the remaining four sheets. Cook everything for about 20 minutes, stirring occasionally to ensure the lasagna sheets don’t stick together.

Finishing off the soup

Once the lasagna sheets are cooked all the way through, add a good splash of cream to the soup. We’re adding 60 ml, which is about four tablespoons, of double or heavy cream. Give everything a good stir, then turn off the heat. Finally, add in 100 grams, which is about 3.5 ounces, of baby spinach leaves, which should wilt quickly.

Sprinkling on the cheese

To finish off the soup, sprinkle on 100 grams, or a packed cup, of grated mature cheddar cheese, plus 50 grams, which is about half a cup, of grated Parmesan. This will melt into the soup, providing a lovely cheesy topping. Sprinkle on a little chopped parsley to finish it off.

Enjoy!

This delicious and hearty soup is perfect for warming up on a cold night. It’s a crowd-pleaser and perfect for freezing, so you can enjoy it anytime. We hope you enjoy making and eating this tasty lasagna soup.

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