One Pot Lasagna Soup

All the flavour of lasagna without the layering, the oven, or the wait. Smoky, spiced mince, silky broken pasta sheets, and a melty mozzarella top, all in one pot. Soup season sorted.

Ingredients

Spice mix

1.5 tsp smoked paprika
2 tsp crushed chilli
½ tsp black pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp oregano
½ tsp cayenne
¼ tsp Italian seasoning
Salt, to taste

Soup

2 tbsp oil
3 cloves garlic, chopped
1 medium onion, chopped
1 lb (450g) beef (or chicken) mince
2 tbsp tomato paste
1 cup (250g) marinara
2.5 cups (600g) chicken stock
50ml (3½ tbsp) cream
5–6 uncooked lasagna sheets

Topping

55g (½ cup) mozzarella, or as much as you like (other cheese blends work too)

Steps

Spice mix

1Mix together 1.5 tsp smoked paprika, 2 tsp crushed chilli, ½ tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp oregano, ½ tsp cayenne, ¼ tsp Italian seasoning, and salt to taste. Set aside.

Soup

2Heat 2 tbsp oil in a large pot. Add 3 cloves chopped garlic and let it sizzle, then add 1 chopped medium onion and cook until soft.
3Add 1 lb (450g) mince and cook until it changes colour.
4Stir in 2 tbsp tomato paste until the mince is well coated.
5Add the spice mix, 1 cup (250g) marinara, and 2.5 cups (600g) chicken stock. Let it simmer.
6Take it off the heat and stir in 50ml (3½ tbsp) cream. If the cream is too cold or the soup is still on the heat, the soup might split, so let the cream sit out for a bit first.
7Put the pot back on the heat. Break in 5–6 lasagna sheets and cook for 8–10 minutes. Stir consistently so they don't stick together or to the bottom of the pot.

Serve

8Top with 55g (½ cup) mozzarella and let it melt to your liking. Serve immediately.

Video tutorial

Watch on Instagram