Easy ONE POT Lasagna Soup | The Recipe Rebel

In a large soup pot or Dutch oven, heat oil over medium-high heat.

Add ground beef and onion and cook, stirring often, until beef is browned and onion has softened.

Add tomato paste, garlic, Italian seasoning, salt, pepper and crushed red pepper flakes. Cook and stir 1 minute.

Stir in broth, diced tomatoes, tomato sauce and parmesan rind (if using). Bring to a boil and add dry pasta.

Cover, reduce heat to medium-low, and simmer for 10-15 minutes, stirring occasionally, until pasta is al dente.

While soup is cooking, place garlic Texas toast slices on a parchment-lined baking sheet and bake at 425 degrees F for 5-6 minutes or until toasted, flipping half way.

When pasta is cooked, stir in spinach. Serve with ricotta, mozzarella, fresh parsley and basil on top and garlic Texas toast for dunking.

Equipment Needed

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