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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
Cook Time 15 minutes
Total Time 30 minutes
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.