One Pot Lasagna Soup (Printable)
Comforting one-pot lasagna soup with broken noodles, savory meat, tomato broth, and creamy ricotta-topped bowls.
# 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 & Canned 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 heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and zucchini if using. Sauté for 4 to 5 minutes until the vegetables are softened and the onion becomes translucent.
02 - Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
03 - Add the ground beef or Italian sausage to the pot. Season with salt and black pepper. Cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon, until fully browned. Drain any 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 stir well to combine all ingredients.
05 - Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer for 10 minutes to allow the flavors to meld together.
06 - Add the broken lasagna noodle pieces to the pot. Continue simmering for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking, until the noodles are tender.
07 - Stir half of the mozzarella and half of the parmesan into the soup until melted and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle the hot soup into bowls. Top each serving with generous dollops of ricotta, a sprinkle of the remaining mozzarella and parmesan, and freshly chopped basil or parsley. Serve immediately.
# Expert Tips:
01 -
- All the cheesy, meaty, tomato soaked magic of lasagna without spending an hour assembling layers.
- It comes together in one pot, which means cleanup is almost nonexistent on a weeknight.
- The broken noodles release starch into the broth and create this impossibly rich texture that tastes like it cooked all day.
02 -
- The pasta continues to absorb liquid as it sits, so if you are making it ahead, cook the noodles separately and add them when reheating or the soup will turn into a very thick casserole.
- Do not skip the ricotta on top because that single dollop is what tricks your brain into tasting actual lasagna instead of just pasta soup.
03 -
- Break the noodles into different sizes because the small pieces dissolve and thicken the broth while the larger ones give you something to chew.
- If you want extra creaminess, swirl in a tablespoon of heavy cream right before serving and it turns the whole pot into something luxurious.