Easy One Pot Lasagna Soup
This lasagna soup might just be the reason fall is everyone’s favorite season. One pot, extra cheesy, and so easy to make! 🍂
Ingridients
- Olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 oz butternut squash, peeled and cubed
- Salt & black pepper, to taste
- 12 oz jarred roasted red peppers, drained
- 2/3 cup heavy cream
- 1 lb ground beef
- 16 oz Italian sausage, casings removed
- 1 tbsp Italian seasoning
- 1/4 cup tomato sauce or 2 tbsp tomato paste
- 32 oz beef broth
- 2/3 lb lasagna sheets, broken into pieces
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Optional: ricotta cheese, for serving
Instructions
1. Preheat oven to 400°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, or until tender.
2. Transfer the roasted squash to a blender along with the roasted red peppers and heavy cream. Blend until smooth and silky. Set aside.
3. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the Italian seasoning and tomato sauce (or paste).
4. Pour in the creamy squash-pepper sauce and the beef broth. Stir well, then add the broken lasagna sheets. Simmer until the pasta is al dente, about 10–15 minutes.
5. Stir in the baby spinach until just wilted. Add mozzarella and parmesan, stirring until melty and combined.
6. Ladle into bowls and top with extra parmesan and a dollop of ricotta, if you like it extra cheesy.
