One Pot Lasagna Soup (Printable Version)
Cozy one-pot lasagna-style soup with broken noodles, browned meat, tomato broth and ricotta-mozzarella topping.
# What You'll 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 & Tomatoes
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
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and zucchini if using. Sauté for 4 to 5 minutes until the vegetables are softened.
02 - Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the ground beef or Italian sausage to the pot. Season with salt and pepper. Cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon, until fully browned. Drain excess fat if necessary.
04 - Stir in the tomato paste, crushed tomatoes, and diced tomatoes. Add the dried basil, oregano, thyme, and red pepper flakes if using. Pour in the broth and mix well to combine.
05 - Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer 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, until the pasta is tender.
07 - Stir in half of the mozzarella and half of the parmesan until melted and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle the soup into serving bowls. Top each portion with dollops of ricotta, a generous sprinkle of the remaining mozzarella and parmesan, and fresh chopped basil or parsley. Serve hot.
# Expert Hints:
01 -
- Its lasagna magic in half the time with way less cleanup
- The ricotta dollops on top create these incredible creamy pockets as you eat
- Leftovers somehow taste even better the next day
02 -
- The pasta continues absorbing liquid as it sits, so leftovers will be thicker—add a splash of broth when reheating
- Don't skip the ricotta dollops, they transform this from soup into something that feels like an event
03 -
- Break the lasagna noodles over the pot so pieces fall directly in—less mess and they're already in the soup
- Warm your bowls in the oven for a few minutes before serving, keeps the soup hotter longer