One-Pot Lasagna Soup
A delicious and comforting one-pot meal that captures all the flavors of lasagna while simplifying the cooking process. Perfect for weeknight dinners and families.
Ingredients
Meat and Protein
- 1 lb ground beef, Italian beef sausage, a mixture For vegetarian: use 12 oz mushrooms + 1 can lentils
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Herbs and Seasoning
- 1 tsp dried oregano
- 1 tsp dried basil (1 tbsp fresh, chopped)
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Base and Broth
- 1 28 oz can crushed tomatoes Use high-quality canned tomatoes for better flavor
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp tomato paste (optional) For concentrated flavor
Pasta and Cheese
- 6-8 lasagna noodles, broken into 2-inch pieces (8 oz small pasta)
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella (use provolone)
- 1/2 cup ricotta or 2 oz cream cheese (optional) For added richness
Fats
- 2 tbsp olive oil
Garnishes
- Fresh basil leaves for garnish
Instructions
Preparation
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat.
- Add ground meat and cook until well browned, about 6–8 minutes. Break it up into pieces, season with salt and pepper, then transfer to a bowl; drain excess fat if needed.
- Reduce heat to medium. Add remaining oil, then the onion. Sauté until translucent, about 4 minutes.
- Stir in garlic, oregano, basil and red pepper flakes. Cook 30–60 seconds until fragrant.
- Add tomato paste; cook 1 minute to deepen flavor.
Cooking
- Pour in crushed tomatoes and broth. Scrape the bottom of the pot to release browned bits.
- Return browned meat to the pot. Bring to a simmer.
- Add broken lasagna noodles (chosen pasta). Stir so noodles don’t clump.
- Simmer uncovered, stirring occasionally, until pasta is tender—about 10–12 minutes (check package times).
- Remove from heat. Stir in Parmesan and half the mozzarella until melted and integrated. Taste and adjust salt and pepper.
- Serve immediately topped with remaining mozzarella, fresh basil, and a dollop of ricotta if using.
Notes
For a lighter protein, substitute ground turkey or try vegetarian crumbles. For a creamier finish stir in ricotta or mascarpone at the end. If the soup looks thin, simmer 3–5 more minutes uncovered.