Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

one pot meal

Creamy Lemon Orzo Pasta with Corn

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Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.

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cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

Easy creamy lemon orzo recipe

Can you believe how simple this Creamy Lemon Orzo Pasta with Corn is? Made with a handful of simple ingredients, every bite is super creamy and savory while the corn gives it a hearty texture. It’s great when you need a satisfying and last-minute side dish for dinner!

close up on cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

Orzo pasta is a great Italian pasta to use in side dishes but it’s just as good in One Pot Chicken Dinners or as a replacement for rice in Lemon Risotto. In this easy Italian side dish, I cooked the pasta with corn, fresh lemon juice and zest, and grated parmesan. The finished result is so creamy, vibrant, and completely satisfying.

Serve this lemony orzo side dish next to all of your Italian and Mediterranean favorites, like Vinegar Chicken with Olives or Pan-Seared Lemon Butter Scallops.

pinterest image of cooked yellow orzo pasta in a grey bowl topped with green herbs and shredded cheese

What is orzo?

Orzo pasta looks just like rice! Also called risoni, orzo pasta is traditionally used in soups but can be used anywhere you normally use rice or regular pasta noodles. It’s actually a great alternative to rice because it cooks in half the time!

indidvidual white bowls holding corn, white onion, raw orzo pasta, cheese, butter, and lemon

Lemon orzo ingredients

  • Orzo pasta – Orzo tastes just like regular pasta noodles because it’s made with the same ingredients. With its rice-like shape, this tiny pasta is perfect for quick side dishes with other bite-sized ingredients like corn or asparagus.
  • Corn – You can use a fresh ear of corn or frozen corn for a quick and easy solution.
  • Lemon – You’ll need fresh lemon zest and juice to give this creamy pasta its signature bright and citrus flavor.
  • Parmesan cheese – Instead of stirring cream or milk into this creamy orzo pasta, I added freshly grated parmesan cheese. The cheese will melt when it hits the heat and make the pasta extra creamy and just a touch salty.
  • Basil – For a beautiful pop of green!
a yellow liquid in a metal pot
cooked yellow sauce and pasta topped with cheese and green herbs in a metal pot
a fork stirring a saucy yellow pasta in a metal pot.

How to make lemon orzo pasta with corn

  1. Saute the onion: Heat the butter in a skillet over medium heat and saute the onion until it’s soft and fragrant.
  2. Toast the orzo: Add the orzo pasta, corn, and remaining butter into the pan for a few minutes. This will give the orzo a deep, nutty flavor.
  3. Cook the pasta: Pour the water into the skillet and let the mixture simmer until the orzo is soft.
  4. Make it creamy: Turn off the heat and stir in the lemon zest and juice, parmesan cheese, and some of the basil. Adjust the seasonings to your taste, then serve in bowls with more basil and parmesan on top. Enjoy!
2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

Customizing tips

Creamy lemon orzo is typically served as a side dish, but you can always transform it into a filling main by adding in extra veggies or protein, such as:

  • Protein – Chicken, salmon, shrimp, crispy bacon, or steak would all be delicious additions.
  • Vegetables – Add spinach, shredded zucchini, green beans, roasted cherry tomatoes, peas, or baked asparagus to the orzo.
  • Garnish – Add fresh dill, parsley, oregano, lemon zest, a dollop of pesto on each bowl for extra freshness.
pinterest image of 2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

What to serve with lemon orzo

This citrusy and hearty orzo side dish is delicious next to Italian mains, like a Caprese Chicken Bake, Baked Salmon with Gremolata, and Grilled Skirt Steak and Burrata.

Are you feeling a little more creative? Use the lemon orzo inside of stuffed bell peppers, mixed with leafy greens in a salad, or serve it cold with a piece of focaccia for a flavorful and filling weekday lunch.

2 white bowls with cooked yellow pasta with corn, topped with shredded cheese and green herbs.

Storing and reheating leftovers

To store, keep the cooked and cooled leftover orzo in a sealed container in the fridge for 3 to 5 days.

To reheat, add the leftovers to a skillet over medium heat with a little water until it’s warmed through.

More easy side dishes

If you try this Creamy Lemon Orzo Pasta with Corn recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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5 from 3 votes

Creamy Lemon Orzo Pasta with Corn

Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: 30 minute meal, easy appetizer, italian, lemon, mediterranean, side dish, sides
Servings: 4 servings
Calories: 475kcal
Author: Lena Gladstone

Ingredients

  • 1 cup orzo pasta
  • 1 ear corn husks removed and shucked
  • ½ medium onion finely chopped
  • 1 lemon zested
  • ½ lemon juiced
  • 4 tbsp unsalted butter divided
  • 2 cups parmesan cheese grated
  • 3 cups water
  • 2 ½ tsp kosher salt more to taste if needed
  • 4-6 tbsp basil finely chopped

Instructions

  • Chop onion and saute with 2 tablespoons of butter for 5 minutes on medium heat in a deep skillet or pot.
  • Add 1 cup of orzo pasta, corn, and the remaining 2 tablespoons of butter and cook for an additional 5 minutes to toast the pasta, stirring often. This will give the orzo a deep, nutty flavor.
  • Add water and cook on medium low heat uncovered. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
  • Turn off heat, add lemon zest and juice, and parmesan cheese. Stir to combine. Taste for salt.
  • Divide the orzo among bowls and top with remaining fresh basil and add additional parmesan, if desired.

Notes

Add your favorite protein like chicken, salmon, shrimp, crispy bacon, or steak. You can also add in a few handfuls of spinach, shredded zucchini, other fresh herbs, or roasted baby tomatoes.
To store, keep the cooked and cooled leftover orzo in a sealed container in the fridge for 3 to 5 days.
To reheat, add the leftovers to a skillet over medium heat with a little water until it’s warmed through.

Nutrition

Calories: 475kcal | Carbohydrates: 39g | Protein: 24g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 2269mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 24mg | Calcium: 627mg | Iron: 1mg

Tater Tot Breakfast Casserole Recipe

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Layers of tater tots, eggs, sausage, and cheese make up this Tater Tot Breakfast Casserole Recipe. Whip it up for a comforting family breakfast or a crowd-pleasing brunch. Ready in less than an hour and easy to make ahead of time!

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large skillet with baked eggs and cheese next to sliced avocado, greens, and plates

The best homemade tater tot breakfast casserole

This Tater Tot Breakfast Casserole Recipe is guaranteed to be a new family favorite. Layered with baked eggs, gooey mozzarella cheese, sausage, bacon, peppers, and tater tots, every bite is so comforting and delicious!

Every element of this tater tot egg casserole is easy to love. Serve it as a delectable and special breakfast, bring it to parties, or assemble it ahead of time for a quick weekend brunch. Enjoy each scoop with a green salad and Crispy Potato Latkes on the side and a slice of this Strawberry Rhubarb Galette for dessert.

individual plates with scoops of an egg casserole, arugula, and avocado

Tater tot casserole ingredients

  • Tater tots – These tiny potato nuggets taste just like classic hashbrowns but without all of the work! Use storebought frozen tater tots to keep this recipe quick and easy.
  • Bacon – Because is it even breakfast without the bacon?
  • Sausage – Use frozen patties or your favorite breakfast or sausage links.
  • Peppers – I used shishito peppers and jalapeno but bell peppers work just as well. To make it extra spicy, swap the jalapeno for a serrano.
  • Mozzarella cheese – Any type of cheese will work here but I love the gooey stretch mozzarella offers.
  • Eggs – Scrambled eggs are poured over the assembled casserole so the entire dish is sealed together and super fluffy, just like a quiche.
  • Whole milk – To whisk in with the eggs and help them fluff up.
overhead view of a large pink skillet with a baked egg and cheese casserole

How to make a tater tot breakfast casserole

  1. Saute the bacon and onion in an oven-safe skillet over medium-high heat. Add the sausage and shishito peppers afterward and continue to cook for a few minutes.
  2. Whisk the eggs and milk together in a bowl.
  3. Add a layer of cheese on top of the meat and pepper mixture. Next, cover the cheese with a layer of tater tots until the pan is filled. Pour the eggs and milk over top and finish with a sprinkle of green onions.
  4. Bake the casserole uncovered for about 25 minutes. 
  5. Afterward, take it out of the oven and add the rest of the cheese on top as well as the jalapeno. Bake until the cheese is melted.
  6. Top the finished breakfast casserole with green onions and spoon some out onto individual plates to serve.
individual white bowls holding tater tots, raw bacon, raw sausage, eggs, cheese, milk, peppers, and onions
cooked crumbled meat and chopped green peppers in a large pink skillet
cooked crumbled meat and chopped green peppers covered in shredded white cheese in a large pink skillet
pouring raw eggs over a layer of tater tots in a large pink skillet

Tips and FAQs

  • A sprinkle of green onions not only gives the casserole some color but adds a punch of flavor as well.
  • You can add more to this brunch casserole if you wish, like sauteed mushrooms, green beans, beans, or chorizo.
  • To make a vegetarian tater tot breakfast casserole, omit the sausage and bacon entirely or substitute them for plant-based alternatives.
  • If you don’t have an oven-safe skillet, you can make the casserole in a baking dish instead.

How do you keep tater tots crispy in a casserole?

If you appreciate an extra crispy tot, assemble the casserole with all of the elements except the tater tots. Place them on top and bake so they can crisp up and become golden brown on top of the casserole.

Why is my breakfast casserole runny?

If the eggs are underdone and runny, keep the casserole in the oven for an extra 5 to 10 minutes. This will give the scrambled eggs time to cook further and firm up.

If they’re still runny, it probably means the meats or vegetables are releasing too much liquid. This can always be solved by sauteeing them in a skillet on the stove beforehand.

womans hand taking a scoop of an egg casserole out of a large skillet

What to serve with a tater tot casserole

You can serve this casserole with all of your brunch or breakfast favorites or on its own with a green salad, avocado, and a glass of OJ on the side. I like to bring it to Sunday brunch parties along with soft scrambled eggs, homemade bagels, and strawberry scones. You can even enjoy the casserole for dinner with cheddar biscuits and baked asparagus.

close up on a scoop of baked egg casserole on a black plate next to greens and avocado

Can I make it ahead of time?

You can assemble the casserole without the eggs or tater tots the night before serving. Keep the casserole and egg mixture sealed in separate containers in the fridge and the tots in the freezer. The next morning, add a layer of frozen tots and pour the whisked eggs over the casserole. Pop it in the oven and bake according to the recipe instructions.

Storing and freezing

To store, place the cooked casserole in an airtight container and keep it in the fridge for up to 3 to 4 days. 

To freeze, keep the cooked casserole in a covered freezer-safe dish and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating.

To reheat, place the leftovers in a 300ºF oven for 10 minutes or until heated through.

individual plates with scoops of an egg casserole, arugula, and avocado

More fun breakfast recipes

Did you try this Tater Tot Breakfast Casserole Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 2 votes

Tater Tot Breakfast Casserole Recipe

Layers of tater tots, eggs, sausage, and cheese make up this Tater Tot Breakfast Casserole Recipe. Whip it up for a comforting family breakfast or a crowd-pleasing brunch. Ready in less than an hour and easy to make ahead of time!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch, Lunch
Cuisine: American
Keyword: breakfast, brunch, easy meal, egg, eggs, main course, main dish
Servings: 8 servings
Calories: 473kcal
Author: Lena Gladstone

Ingredients

  • 4 cups tater tots
  • 6 slices bacon cut into 1” pieces
  • 6 sausage patties cubed
  • 1 ½ cups bell peppers I used shishito peppers, diced
  • 1 small jalapeño thinly sliced, optional
  • 2 cups mozzarella cheese divided
  • 1 large onion diced
  • ¾ cup green onions chopped
  • 8 eggs
  • 1 ½ cup whole milk
  • ½ tbsp kosher salt

Instructions

  • Preheat the oven to 375° F. Move the wire rack to the top of the oven.
  • In an oven-safe heavy bottomed pan (I used my 3.5 qt Le Creuset-12" pan), add the bacon, onion and ½ teaspoon salt. Sauté for 7 mins on medium-high heat.
  • Add chopped sausage, peppers, and another 1⁄2 teaspoon of salt into the pan. Cook for an additional 3 mins.
  • In a bowl whisk the eggs and 1 ½ teaspoon of salt. Then add the milk. Whisk until combined. Set aside.
  • Add one cup of mozzarella cheese on top of the cooked bacon, sausage, onion and peppers.
  • Layer tater tots in a circular design until the pan is filled.
  • Add egg and milk mixture. Top with ½ cup of green onions.
  • Bake uncovered on the top rack of your oven for 20-25 minutes, take out of the oven, add the remaining cup of mozzarella cheese, and top with jalapeños (optional). Bake for an additional 5 mins or until the cheese is melted.
  • Remove, top with remaining ¼ cup of green onions. Spoon out onto plates, serve with a side salad and your favorite hot sauce. Enjoy it while it’s hot.

Notes

  • Make Ahead: Assemble the casserole without the eggs or tater tots the night before serving. Keep the casserole and egg mixture sealed in separate containers in the fridge and the tots in the freezer. The next morning, add a layer of frozen tots and pour the whisked eggs over the casserole. Pop it in the oven and bake according to the recipe instructions.
  • Storing: Place the cooked casserole in an airtight container and keep it in the fridge for up to 3 to 4 days.
  • Freezing: keep the cooked casserole in a covered freezer-safe dish and freeze for up to 3 months. Let it thaw overnight in the fridge before reheating.
  • Reheating: place the leftovers in a 300ºF oven for 10 minutes or until heated through.
  • Bake this casserole in a baking dish if you don’t have a heavy bottomed oven-safe skillet.

Nutrition

Calories: 473kcal | Carbohydrates: 24g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 1283mg | Potassium: 540mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1521IU | Vitamin C: 46mg | Calcium: 243mg | Iron: 2mg

One-Pot Mediterranean Chicken and Orzo

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This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes! 

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3 white plates with cooked Mediterranean chicken, pasta, and tomatoes.

I’m a big fan of one-pot meals. Less dishes to clean, more flavors to play with, and they always make a big batch. They’re a total win-win for those of us with busy lives.

This recipe is no exception! The beautiful flavors of the Mediterranean are mixed and baked together in the oven to bring you a super satisfying, comforting, and unique dinner. 

You can never go wrong when dinner is made with chicken, cheese, and pasta. Every bite is a creamy, tangy, and delicious mix of quality ingredients that won’t weigh you down. It’s a hearty meal the whole family will love. 

This special Mediterranean recipe only takes 40 minutes from start to finish and is a must-try when the chilly days hit, just like my Zuppa Toscana Soup. Enjoy it while it’s hot or for lunch the next day!

What is Mediterranean chicken with orzo?

This dinner has all of the Meditteranean flavors you love. A simple and creamy filling is spread on top of flattened chicken thighs, then rolled together and seared to infuse all of the wonderful flavors together. Afterward, just throw the rest of the ingredients in a large pot and let the oven work its magic. 

When it’s done, you end up with a creamy and satisfying chicken and pasta dinner!

Large pink pot full of cooked Mediterranean chicken, tomatoes, creamy sauce, and pasta.

Ingredients you need

This recipe is special because it allows you to get creative. You can make it easy on yourself and use up any ingredients or leftovers you have on hand. Alternatively, go all out and add more fancy options!

This is what you need:

  • Chicken thighs
  • Sea salt
  • Boursin and Parmesan cheese
  • Onion
  • Marinated artichokes
  • Roasted bell peppers in oil
  • Capers
  • Lemons
  • Chicken stock
  • Orzo pasta
  • Tomatoes
  • Basil
Raw chicken on a place, artichokes on a cutting board, and various ingredients in small bowls

How to make Mediterranean Chicken and Orzo

Make this recipe in a dutch oven, oven-safe pot, or a large oven-safe skillet or cast iron pan. It’s quite easy to throw together and can be baked in the oven, slow cooker, or Instant Pot.

Here’s how to do it:

  1. Make the filling: Brown the onions with some oil in your oven-safe dish. Next, combine them with the cheeses, lemon zest, capers, onions, chopped artichokes, and chopped roasted peppers.
  2. Prepare the chicken: On a cutting board, pound the chicken thighs with a meat tenderizer. Season with salt on both sides. Add in 1 heaping tablespoon of filling on the chicken and roll it up, securing each piece with a toothpick.
  3. Sear the chicken: Preheat the oven to 400ºF. In the same pan, add a little more oil and sear the chicken on all sides (3 minutes per side). Turn off the heat.
  4. Add the rest: Add the orzo pasta, chicken broth, salt, tomatoes, lemon juice, and the remaining cheese filling on top of the chicken.
  5. Bake: Cover the dish with a lid and bake in the oven for 10 minutes. Afterward, remove the lid and bake for an additional 8 minutes. When it’s done, sprinkle with some fresh basil and serve.

Slow cooker instructions

Begin with recipe steps 1, 2, and 3 in a skillet on the stovetop. Add the chicken, broth, salt, tomatoes, lemon juice, and remaining cheese filling into the bowl of a slow cooker and stir together. Cover with a lid and cook on High for 4 to 5 hours or on Low for 7 to 8 hours.

Add the orzo to the pot in the last 15 minutes of cooking. Remove the lid and serve once the pasta is cooked to your liking.

Instant Pot instructions

Turn the Instant Pot to Saute mode and brown the onions, add to the filling, and mix well. When it’s ready, add a tablespoon to each flattened chicken thigh, roll and secure, the sear for 3 minutes per side in the Instant Pot again.

Turn off Saute mode and add the orzo, chicken broth, salt, tomatoes, and a squeeze of lemon juice on top of the chicken. Lock the lid in place, turn the steam release knob to the Sealing position, then set to pressure cook on High for 10 minutes.

Quick-release any remaining pressure when it’s done, then remove the lid. Give it a quick stir, add any remaining cheese filling, mix, and enjoy!

3 white plates with cooked Mediterranean chicken, pasta, and tomatoes.

Helpful recipe tips

  • Searing the chicken before cooking it with the pasta will seal in more flavor. Sear each piece for around 3 minutes per side.
  • Is your chicken rolling apart after you’ve added the filling? Secure each piece by piercing the top with 1 or 2 toothpicks. Just make sure to remove them before serving.
  • Chicken should be cooked to an internal temperature of 165ºF (or 75ºC). Using a meat thermometer is the easiest way to check this.

Recipe variations and substitutions

  • You can use chicken breasts instead of the thighs if that’s all you have. They can be flattened and rolled in the same way as the thighs, and cooked for the same amount of time.
  • Substitute orzo for any other kind of pasta. Small, bite-sized pieces are best!
  • Alternatively, use rice or quinoa instead of orzo.
  • Add in kalamata olives, sun-dried tomatoes, or raw spinach for more authentic flavors.
  • Need more protein? Include a can of chickpeas when you add in the broth and pasta.
Large pot with cooked Mediterranean chicken, sauce, tomatoes and pasta with basil on top.

Storing leftovers

Leftover Mediterranean chicken can be stored in an airtight container in the fridge for up to 2 days. Make sure any leftovers have come down to room temperature before storing them away so they can stay as fresh as possible.

Reheat the leftovers in a 350ºF oven until warmed through or for a few minutes in the microwave.

White plate with a piece of Mediterranean chicken, surrounded by pasta, sauce, and tomatoes.

More Mediterranean recipes

Join me in my love for Mediterranean food by trying these recipes:

If you give this One-Pot Mediterranean Chicken and Orzo recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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5 from 8 votes

One-Pot Mediterranean Chicken and Orzo

This recipe for One-Pot Mediterranean Chicken and Orzo combines tender stuffed chicken thighs with tomatoes, cheese, and pasta. It’s creamy, satisfying, and ready within 40 minutes!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: chicken, dinner, easy dinner, easy meal, mediterranean, weeknight dinner, weeknight meal
Servings: 6 servings
Calories: 961kcal
Author: Lena Gladstone

Ingredients

Chicken

  • 8 chicken thighs pounded out
  • 1/2 tbsp sea salt

Filling

  • 10.4 oz Boursin cheese 2 packages
  • 1 medium onion finely chopped
  • 1/2 cup marinated artichoke quarters finely chopped
  • 1/2 cup roasted bell peppers in oil finely chopped
  • 6 tbsp capers divided
  • 1 cup Parmesan cheese freshly grated
  • 1/2 medium lemon juiced
  • 1 lemon zested
  • 6 tbsp olive oil divided
  • 1/2 tbsp sea salt

Pasta

  • 4-5 cups chicken stock
  • 1 1/2 cups orzo pasta
  • 1 cup tomatoes
  • basil or other herbs for garnish, chopped

Instructions

Filling

  • Add 3 tablespoons of olive oil and sauté finely chopped onions in your oven-safe pot or skillet until they're slightly browned, about 5 minutes.
  • Combined the cheeses, lemon zest, capers, onions, chopped artichokes, chopped roasted peppers in the pot and mix well.

Chicken

  • Pound out chicken thighs with a meat tenderizer. Season each piece of chicken with 1/2 teaspoon of sea salt on both sides. Add one heaping tablespoon of filling to each piece of flattened chicken and roll. Secure with a toothpick.
  • Preheat the oven to 400ºF.
  • Add 3 tablespoons of olive oil in the same pan and sear the chicken on both sides, about 3 minutes per side.

Pasta

  • Pour the orzo all around the chicken in the pot and top with chicken broth. Season with 1/2 tsp salt. Add tomatoes, squeeze in the juice of half a lemon, and add dollops of the remaining cheese stuffing on top.
  • Place a lid on your oven-safe dish and cook covered in the oven for 10 minutes. Remove the lid and cook for an additional 8 minutes.
  • Sprinkle with fresh basil or other herbs and serve while hot.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Make sure any leftovers have come down to room temperature before storing them away so they can stay as fresh as possible.
Reheat the leftovers in a 350ºF oven until warmed through or for a few minutes in the microwave.

Nutrition

Calories: 961kcal | Carbohydrates: 43g | Protein: 44g | Fat: 68g | Saturated Fat: 26g | Cholesterol: 215mg | Sodium: 2546mg | Potassium: 716mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1202IU | Vitamin C: 29mg | Calcium: 281mg | Iron: 3mg

Creamy Pork Chops with Cauliflower Mash

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Tender, golden and juicy Creamy Pork Chops with Cauliflower Mash. Served in a creamy garlic and spinach sauce filled to the brim with flavour. Low carb, gluten-free, easy to make and ready on the table in less than 30 minutes!

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Tender, golden and juicy CREAMY PORK CHOPS WITH CAULIFLOWER MASH. Served in a creamy garlic and spinach sauce filled to the brim with flavour. Low carb, gluten free, easy to make and ready on the table in less than 30 minutes! lenaskitchenblog.com #keto #porkchop #ketomeal #cauliflower

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Easy Lasagna Soup

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Today I’m sharing one of my family’s favorite soups, Easy Lasagna Soup. Best thing about this soup is it’s made all in one pot. Everyone in my family loves it. This is the best easy lasagna soup and I can’t wait to make it all winter long. I hope your family loves it as much as we do.

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EASY LASAGNA SOUP

October is pretty much over! How did that happen? There’s a chill in the air, the leaves are starting to change colors. Soup is definitely on the menu multiple times a week in our home. I absolutely love this time of year and I love soup.

EASY LASAGNA SOUP

The weather is still perfect enough for taking walks and then heading home to make this cozy easy lasagna soup. It only takes about 30 minutes to put together, in ONE POT! Easy clean-up is a plus too. Fred Meyer gifted me this beautiful wood Dash of That branded box that contains a REALLY amazing assortment of Dash of That products. It was the gift that kept on giving, felt like Christmas came early in my kitchen. As I opened the box, I discovered this gorgeous 6qt dutch oven in bright red color, my favorite color in my kitchen.

EASY LASAGNA SOUP

Gorgeously made olive wood cooking spoons, perfect for stirring this soup. Beautiful olive wood salt and pepper grinder, colander, cutting board and so much more were inside this magic box. This might be a chefs perfect gift for the holidays if I may say so myself.These are some of my favorite brands to get at Fred Meyer for this recipe.

EASY LASAGNA SOUP

One pot meals are a favorite around here and this beautiful red dutch oven was the perfect candidate to test run for my soup. The convenience of slowly adding ingredients to a big ole pot is where my heart is at.

EASY LASAGNA SOUP

While I still make my lasagna on everyones birthday (I should have called that one birthday lasagna), I wanted to make it into something creamy that’s both comforting and easy to prepare. Making it into this easy lasagna soup allows you to make a perfect bowl of hearty soup without the mess and a lot of time.

Serving this soup hot, topped with a big scoop of ricotta cheese, mozzarella and parmesan cheese and fresh basil is the way to go. You can always add more cheese. Who are we kidding? More cheese is always a good idea. Now start slurping and shoveling this goodness into your mouth before it cools off, then repeat.

EASY LASAGNA SOUP
EASY LASAGNA SOUP
Print Recipe
4.75 from 8 votes

EASY LASAGNA SOUP

Today I’m sharing one of my family’s favorite soups, easy lasagna soup. Best thing about this soup is it’s made all in one pot. Everyone in my family loves it. This is the best easy lasagna soup and I can’t wait to make it all winter long. I hope your family loves it as much as we do.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Main Course, Soup
Cuisine: Italian
Servings: 6 servings
Calories: 610kcal
Author: Lena Gladstone

Ingredients

Soup

  • 1 lb lean ground beef
  • 1 tsp olive oil
  • 1 onion diced
  • 5 cloves garlic minced
  • ½ tsp red pepper flakes
  • 1 tsp dried oregano
  • 1 bay leaf
  • 6 cups chicken broth more if you want a thinner soup
  • 24 oz Tomato + Basil Pasta Sauce
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 1 tsp sea salt or more to taste
  • 12 lasagna noodles uncooked and broken into 1-2" pieces
  • ½ cup heavy cream optional

Garnishes

  • 1 cup shredded mozzarella cheese
  • ½ cup Parmesan cheese freshly grated
  • ½ cup ricotta cheese
  • 6 tbsp fresh basil finely chopped
  • 2 tsbp parsley finely chopped

Instructions

  • Heat large Dutch oven/large soup pot over medium high heat. Add olive oil and onion, cook, stirring occasionally until onion is translucent. Add in the beef  and cook until browned. Add garlic, red pepper flakes and spices and sauté for 30 seconds. Drain off any excess fat.
  • Add tomato sauce, chicken broth, whole can of crushed tomatoes, tomato paste, balsamic vinegar, bay leaf and broken up lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
  • Discard bay leaf and stir in heavy cream (optional). Add in any extra chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses and fresh herbs.

Nutrition

Serving: 0g | Calories: 610kcal | Carbohydrates: 65g | Protein: 39g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 2392mg | Potassium: 1504mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1626IU | Vitamin C: 41mg | Calcium: 362mg | Iron: 7mg

xoxo,
LENA

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Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.

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