Easy One Pot Lasagna Soup
This Easy One Pot Lasagna Soup recipe delivers all the comforting, cheesy flavors of lasagna in a fraction of the time and with minimal cleanup. It's a hearty, family-friendly meal perfect for busy weeknights, all cooked in one pot for easy cleanup.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lasagna noodles, broken into small pieces
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley, for garnish
- Shredded mozzarella cheese, for topping optional
- Fresh basil leaves, for topping optional
- Red pepper flakes, for topping optional
Instructions
- In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
- Stir in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. Bring to a simmer.
- Add the broken lasagna noodles to the pot. Cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Remove the pot from the heat. Stir in the ricotta cheese and Parmesan cheese until well combined.
- Ladle the soup into bowls and garnish with fresh parsley, shredded mozzarella cheese, and basil leaves, if desired.
Notes
Don't overcook the noodles; test for doneness after about 10 minutes. Use quality ingredients for the best flavor. Adjust the broth to your preferred consistency. Spice it up with red pepper flakes. Make it vegetarian by substituting the ground beef with lentils or crumbled veggie burgers. Get creative with toppings like pesto, croutons, or olive oil. This soup can be made ahead; allow to fully cool, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Leftovers can be stored in the refrigerator for 3-4 days and reheated on the stovetop or in the microwave. Substitute ground turkey, chicken, or plant-based crumbles for beef or sausage. Cottage cheese or mascarpone cheese can be used instead of ricotta. Any small pasta shape can substitute lasagna noodles. Add vegetables like bell peppers, zucchini, or spinach. Chicken or vegetable broth can be used instead of beef broth. Diced tomatoes can be used instead of crushed tomatoes.