Hearty One Pot Lasagna Soup: Weeknight Wonder (Print Version)
Simplify dinner with this rich One Pot Lasagna Soup recipe. Layers of flavor, minimal cleanup, and pure comfort in every spoonful.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-Eater, Dairy
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
1 lb ground beef (85/15 recommended)
03 -
1 medium onion, finely diced
04 -
4-6 cloves garlic, minced
05 -
28 oz can crushed tomatoes
06 -
4 cups beef broth (low sodium)
07 -
9-12 lasagna noodles, broken into 1-2 inch pieces
→ Flavor Boosters
08 -
1 tsp dried oregano
09 -
1 tsp dried basil
10 -
Salt and freshly ground black pepper, to taste
→ Creamy Additions
11 -
1/4 cup heavy cream
12 -
1/2 cup ricotta cheese
→ Finishing Touches
13 -
1/4 cup grated Parmesan cheese
14 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
In a large pot or Dutch oven, heat your olive oil over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. You want it nicely browned, no pink bits left. Honestly, this step makes the whole kitchen smell amazing, like a Sunday dinner already. Drain any excess fat; nobody wants a greasy soup, trust me on that one. This is key for a delicious One Pot Lasagna Soup.
02 -
Add the diced onion to the pot with the browned beef. Sauté for about 5-7 minutes, until it softens and becomes translucent. Then, toss in that minced garlic and cook for just another minute until it’s fragrant – don't let it burn, or it'll get bitter, oops! I've burned garlic before, and it ruins the whole dish, so watch it closely.
03 -
Pour in the crushed tomatoes and beef broth. Stir in the dried oregano and basil, plus a good pinch of salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes. This allows all those beautiful flavors to meld together, creating a rich base for your One Pot Lasagna Soup. You'll smell it permeating the house, a truly comforting aroma.
04 -
Uncover the pot and increase the heat back to medium. Now, add your broken lasagna noodles. Stir them in well, making sure they're submerged in the liquid. Continue to simmer, stirring occasionally to prevent the noodles from sticking, for about 10-12 minutes, or until the pasta is tender. This is where the magic happens for our One Pot Lasagna Soup!
05 -
Once the noodles are cooked, stir in the heavy cream. Let it heat through for a couple of minutes, but don't bring it to a rolling boil. Taste the soup and adjust the seasonings if needed. Sometimes it needs a little more salt, sometimes a touch more pepper – trust your palate! I didn't expect the cream to be so vital, but it really brings a lovely richness to this soup.
06 -
Ladle the hot One Pot Lasagna Soup into bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of freshly grated Parmesan, and a flourish of fresh parsley. The ricotta will slowly melt into the warm soup, creating these little pockets of creamy goodness. It looks beautiful, smells incredible, and tastes like pure comfort.
# Notes:
01 -
Always break your lasagna noodles before adding them. I learned the hard way that long noodles in soup are just awkward!
02 -
It stores well for 3-4 days in the fridge, but reheat on the stovetop for best texture.
03 -
Ground turkey or Italian sausage are great meat substitutes if you're out of beef.
04 -
A crusty piece of garlic bread for dipping is an absolute must with this soup!
# Equipment Needed:
01 -
Large pot or Dutch oven
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g