One Pot Lasagna Soup (Printable version)
Comforting lasagna flavors in a hearty one-pot soup with noodles, seasoned meat, and layers of creamy cheese.
# What you need:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 small zucchini, diced (optional)
→ Liquids
06 - 5 cups chicken or beef broth
07 - 28 oz canned crushed tomatoes
08 - 14 oz canned diced tomatoes
→ Pasta
09 - 7 oz lasagna noodles, broken into bite-sized pieces
→ Cheeses & Dairy
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup shredded Parmesan cheese
12 - 3/4 cup ricotta cheese
→ Spices & Pantry
13 - 2 tbsp tomato paste
14 - 1 tsp dried basil
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - Salt and black pepper, to taste
18 - 1 tbsp olive oil
19 - 1/4 tsp crushed red pepper flakes (optional)
20 - Fresh basil or parsley, chopped, for garnish
# How To:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrot, and zucchini (if using); sauté for 4 to 5 minutes until the vegetables are softened and translucent.
02 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Add ground beef or Italian sausage to the pot, season generously with salt and black pepper, and cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon until fully browned and no pink remains. Drain excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, and diced tomatoes. Add dried basil, oregano, thyme, and crushed red pepper flakes if using. Pour in the broth and stir well to combine all ingredients.
05 - Bring the soup to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 10 minutes to allow the flavors to meld together.
06 - Add the broken lasagna noodle pieces to the pot. Simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and cooked through.
07 - Stir in half of the shredded mozzarella and half of the Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle the hot soup into serving bowls. Top each portion with generous dollops of ricotta cheese, a sprinkle of the remaining mozzarella and Parmesan, and freshly chopped basil or parsley. Serve immediately while hot.
# Expert Advice:
01 -
- Every bowl delivers that incredible lasagna experience without three hours of layering and waiting
- The pasta cooks directly in the broth, creating that coveted thickened sauce that usually takes simmering all day
02 -
- The soup will continue thickening as it sits, so if you prefer it thinner, add a splash more broth when reheating
- Ricotta absorbs flavor beautifully, so try mixing a little garlic powder or herbs into it before topping
03 -
- Breaking noodles directly over the pot means no extra bowls to wash and the pieces vary naturally
- Letting the soup rest for 5 minutes off heat before serving gives the pasta time to absorb just enough liquid