Lasagna Soup: A Flavorful One-Pot Comfort Meal (Print Version)

Lasagna Soup offers familiar flavors in a warm bowl. Enjoy cheesy goodness, tender pasta, and rich tomato sauce for a satisfying weeknight dinner idea.

# 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-based

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (or ground turkey/Italian sausage)
03 - 1 medium yellow onion, chopped
04 - 4-5 cloves garlic, minced
05 - 28 oz can crushed tomatoes
06 - 6 cups chicken broth, low sodium
07 - 6-8 lasagna noodles, broken into 1-2 inch pieces

→ Flavor Boosters

08 - 2 tsp Italian seasoning
09 - 1 tsp dried oregano
10 - 1/2 tsp salt (or to taste)
11 - 1/4 tsp black pepper (or to taste)
12 - Pinch of red pepper flakes (optional)

→ Creamy Swirls

13 - 15 oz container whole milk ricotta cheese
14 - 1/2 cup grated Parmesan cheese, plus more for garnish

→ Garnish & Finishing

15 - 1/4 cup fresh basil, chopped

# Instructions:

01 - First things first, grab your big pot – my trusty Dutch oven, honestly, is a lifesaver for this soup. Brown your ground beef over medium-high heat. Break it up with a spoon, you know the drill. Once it's no longer pink, drain off any excess fat. This is where I sometimes get impatient and don't drain enough, leading to a greasy soup later. Oops! Add your chopped onion and let it soften, stirring occasionally until it’s translucent and smells sweet, about 5 minutes. Then, toss in that glorious minced garlic and let it cook for just a minute until fragrant – don't let it burn, that's a sad smell!
02 - Pour in the crushed tomatoes, chicken broth, Italian seasoning, and dried oregano. Give it a good stir, making sure nothing's sticking to the bottom. This is where the magic starts to happen, the smells really begin to meld! Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This little simmer time is crucial, it lets all those flavors get to know each other. I've skipped this step when I was rushing, and the soup just wasn't as rich, trust me.
03 - Now for the fun part: the lasagna noodles! Break them into smaller, bite-sized pieces – seriously, don't throw in big sheets unless you want a noodle monster. Stir them into the simmering soup. Cook for about 8-10 minutes, or until they’re tender. Keep an eye on them; you don't want them mushy! I usually taste a piece around the 8-minute mark. If you need a little more liquid, a splash of water or extra broth works. This step is where your meal really starts to look like the real deal.
04 - While the noodles are cooking, let's get that creamy ricotta situation going. In a small bowl, whisk together the ricotta cheese and half of the grated Parmesan. You can add a pinch of salt and pepper here too, if you like. This mixture is what gives our soup that classic cheesy layer feel without all the layering fuss. It should be smooth and spreadable. Don't stress too much about lumps; a few are fine, it’s homemade after all!
05 - Once the noodles are perfectly al dente, turn off the heat. Ladle the warm soup into bowls. Now for the best part: dollop a generous spoonful of that ricotta mixture onto each serving. Sprinkle with the remaining Parmesan cheese and a scattering of fresh basil leaves. The steam from the soup will gently melt the cheeses, creating these beautiful, creamy swirls. It looks so inviting, and it smells heavenly, honestly!
06 - Take a moment to admire your handiwork. This soup is ready to be devoured! That first spoonful, with the tender noodles, rich sauce, and creamy cheese, is pure comfort. You've earned this, friend. I usually pair it with some crusty bread for dipping. It's truly a satisfying meal that warms you from the inside out, perfect for any night you need a little extra hug.

# Notes:

01 - Don't overcook the noodles; they'll get mushy fast in the hot soup.
02 - A good quality crushed tomato makes all the difference, trust me on this.
03 - Always taste and adjust seasoning before serving - a little extra salt or a pinch of red pepper flakes can wake it right up!
04 - For extra richness, stir in a tablespoon of cream cheese with the ricotta.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - whisk
03 - ladle

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 40-50g
Protein: 30-35g

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