Hearty One-Pot Lasagna Soup for Easy Weeknights (Print Version)
Savor hearty one-pot lasagna soup! This rich, flavorful recipe brings all the classic lasagna tastes to your bowl without the fuss. Perfect for a cozy meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Can be made Gluten-Free with GF pasta, Dairy-Free with substitutes
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
1 lb ground beef (or Italian sausage)
03 -
1 medium yellow onion, chopped
04 -
2 cloves garlic, minced
05 -
1 red bell pepper, chopped
06 -
6 oz can tomato paste
07 -
28 oz can crushed tomatoes
08 -
6 cups chicken or beef broth
09 -
8 oz lasagna noodles, broken into 1-2 inch pieces
→ Cheesy Elements
10 -
15 oz container ricotta cheese
11 -
1 cup shredded mozzarella cheese, divided
12 -
½ cup grated Parmesan cheese, divided
→ Flavor Boosters
13 -
2 tsp Italian seasoning
14 -
½ tsp salt, or to taste
15 -
¼ tsp black pepper, or to taste
16 -
Fresh basil, chopped (for garnish)
17 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Grab your biggest Dutch oven or pot and set it over medium-high heat. Add a splash of olive oil, then toss in your ground beef or sausage. Break it up with a spoon and brown it until no pink remains, about 5-7 minutes. Drain any excess fat – this is where I usually make a bit of a mess, honestly. Then, add your chopped onion and bell pepper. Sauté them until they start to soften, about 5 minutes, filling your kitchen with those delicious savory smells. Finally, stir in the minced garlic and cook for just another minute until fragrant. Don't let it burn!
02 -
Now for the tomato power! Stir in the tomato paste and cook for a minute, letting it deepen in color and flavor. This step is crucial for that rich, concentrated tomato taste. Next, pour in the crushed tomatoes and the broth. Add your Italian seasoning, a good pinch of salt, and a generous crack of black pepper. Give it all a good stir, making sure nothing is sticking to the bottom. This is where the magic really starts for our One-Pot Lasagna Soup, blending all those wonderful ingredients.
03 -
Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for about 15 minutes. This allows all those flavors to meld beautifully. After simmering, uncover and add your broken lasagna noodles. Stir them in well, making sure they’re fully submerged in the liquid. If you don't stir them often here, they might stick together – I've learned that the hard way, trust me!
04 -
Continue to simmer the One-Pot Lasagna Soup, stirring occasionally, for about 8-10 minutes, or until the lasagna noodles are tender but still have a slight bite (al dente). Keep an eye on the liquid level; if it looks too thick, you can add a splash more broth or water. You're looking for a hearty, saucy consistency, not a watery one. This is where your kitchen will smell absolutely incredible, a true comfort aroma.
05 -
Once the noodles are cooked, remove the pot from the heat. Now for the creamy, cheesy part! Stir in about half of your ricotta cheese and half of the shredded mozzarella until they’re melted and incorporated. This creates pockets of creamy texture throughout the One-Pot Lasagna Soup. Taste and adjust seasonings – does it need more salt? A little more pepper? Maybe a pinch of red pepper flakes for some heat? Go with your gut here!
06 -
Ladle the hot One-Pot Lasagna Soup into bowls. Top each serving with a dollop of the remaining ricotta, a sprinkle of mozzarella, a generous dusting of grated Parmesan cheese, and a scattering of fresh basil and parsley. The heat from the soup will gently melt the cheese on top, creating those irresistible gooey strands. Serve immediately and watch everyone dig in! It’s truly a dish that brings smiles.