BEST EVER One-Pot Lasagna Soup Recipe!

introduction

Looking for a warm and hearty meal? This One-Pot Lasagna Soup is a perfect choice! It’s simple to make and brings all the classic flavors of lasagna into a cozy soup. With everything cooked in one pot, clean-up is a breeze, too!

why make this recipe

This One-Pot Lasagna Soup is great for busy nights when you want something delicious without spending hours in the kitchen. It’s comforting and filling, perfect for family dinners or a cozy night in. Plus, it uses everyday ingredients and takes just about 30 minutes from start to finish!

how to make One-Pot Lasagna Soup

Ingredients:

• 1 pound ground beef or Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 cups uncooked pasta (like lasagna noodles broken into pieces)
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley for garnish

Directions:

1. In a large pot, heat some oil over medium heat. Add the ground beef or Italian sausage. Cook until browned, breaking it apart as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the pot. Cook for about 3 minutes until the onion is soft.
3. Pour in the crushed tomatoes, broth, uncooked pasta, and Italian seasoning. Stir well and bring the soup to a boil.
4. Reduce the heat and let it simmer for about 15 minutes until the pasta is cooked.
5. Season the soup with salt and pepper to taste.
6. Stir in the ricotta cheese until well combined.
7. Serve the soup with shredded mozzarella on top and garnish with fresh basil or parsley.

how to serve One-Pot Lasagna Soup

Serve this delicious soup hot in bowls. You can sprinkle some extra mozzarella cheese on top for an extra cheesy delight. Pair it with some garlic bread or a fresh salad for a complete meal!

how to store One-Pot Lasagna Soup

If you have leftovers, let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw before reheating.

tips to make One-Pot Lasagna Soup

• You can use ground turkey or chicken instead of beef for a lighter option.
• Feel free to add in your favorite veggies, like spinach or zucchini, for extra nutrition.
• Adjust the seasonings to suit your taste. If you like a little spice, add some red pepper flakes!

variation

For a vegetarian version, skip the meat and add more vegetables like mushrooms, bell peppers, or carrots. Use vegetable broth for the soup base.

FAQs

Can I use other types of pasta?
Yes, you can use other pasta shapes! Just adjust the cooking time if necessary.

Can I make this soup ahead of time?
Absolutely! You can prepare it ahead of time and reheat when you are ready to serve.

What can I do with leftover ricotta cheese?
Leftover ricotta can be used in other dishes like stuffed shells, pancakes, or even desserts like cheesecake!

One-Pot Lasagna Soup

A warm and hearty soup that combines all the classic flavors of lasagna in a simple one-pot meal, perfect for busy nights.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

Meat and Aromatics

• 1 pound ground beef or Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced

Soup Base

• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken or vegetable broth
• 2 cups uncooked pasta (like lasagna noodles, broken into pieces)
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Cheeses

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese For serving

Garnish

• Fresh basil or parsley For garnish

Method

 

Preparation

1. In a large pot, heat some oil over medium heat. Add the ground beef or Italian sausage. Cook until browned, breaking it apart as it cooks. Drain any excess fat.
2. Add the chopped onion and garlic to the pot. Cook for about 3 minutes until the onion is soft.

Cooking

1. Pour in the crushed tomatoes, broth, uncooked pasta, and Italian seasoning. Stir well and bring the soup to a boil.
2. Reduce the heat and let it simmer for about 15 minutes until the pasta is cooked.
3. Season the soup with salt and pepper to taste.
4. Stir in the ricotta cheese until well combined.
5. Serve the soup with shredded mozzarella on top and garnish with fresh basil or parsley.

Notes

You can use ground turkey or chicken instead of beef for a lighter option. Feel free to add in your favorite veggies, like spinach or zucchini, for extra nutrition. Adjust the seasonings to suit your taste. If you like a little spice, add some red pepper flakes! If you have leftovers, let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw before reheating.