One Pot Lasagna Soup

This one pot lasagna soup is my favorite way to enjoy all the comforting flavors of traditional lasagna without the fuss of layers or multiple dishes. It comes together quickly and fills the kitchen with a mouthwatering aroma that makes weeknight dinners feel special.

I discovered this recipe when I wanted something cozy but fast after a hectic day. It quickly became a family favorite and a go-to for cold evenings.

Ingredients

• Olive oil: adds a rich base and helps caramelize the onions for depth of flavor. Choose extra virgin for the best taste.
• Onion and garlic: create the flavorful foundation that every hearty soup needs. Fresh is key here for a bright, aromatic start.
• Ground beef or Italian sausage: lends meaty richness. Pick quality meat with good marbling for juiciness.
• Crushed tomatoes: supply the tangy tomato presence that’s crucial to lasagna flavor. Look for a vibrant red tin without too many preservatives.
• Vegetable or chicken broth: brings everything together with savory liquid and enhances the soup’s body. Homemade broth is ideal, but low sodium store-bought works well too.
• Dried basil and oregano: add classic Italian herb notes. Make sure they feel fresh and not musty.
• Red pepper flakes: are optional but give a subtle kick that balances the richness.
• Broken lasagna noodles: mimic the pasta layer texture but cook faster and mix easily in the soup. Use high quality or fresh pasta if you find it for best results.
• Ricotta cheese: creates creaminess when stirred in, making each spoonful luxurious. Look for whole-milk ricotta for richness.
• Mozzarella: shredded on top melts beautifully and adds gooey texture. Freshly shredded is always better than pre-shredded.
• Parmesan cheese: grated fresh adds a salty, nutty finish that ties the dish together.

Instructions

Build The Flavor Base:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook for about 3 to 4 minutes until they soften and start to become translucent. This gentle cooking brings out natural sweetness and prevents harsh onion bites.

Add Garlic:

Stir in the minced garlic and cook for one more minute. Garlic only needs a short time to become fragrant so watch closely to avoid burning, which can create bitterness.

Brown The Meat:

Add ground beef or Italian sausage and break it up with a wooden spoon. Cook over medium heat until browned and no longer pink inside, about 5 to 7 minutes. Drain excess fat if there is too much to keep the soup from feeling greasy.

Combine Liquids And Herbs:

Pour in crushed tomatoes along with the vegetable or chicken broth. Sprinkle in dried basil, oregano, and red pepper flakes if you want a bit of heat. Bring everything to a gentle boil to marry the flavors.

Add Pasta And Simmer:

Once boiling, toss in the broken lasagna noodles. Reduce the heat to low and simmer for 10 to 12 minutes until noodles are tender. Stir occasionally to prevent noodles from sticking to the bottom of the pot.

Season To Taste:

Add salt and pepper gradually until the soup tastes balanced. Remember the cheeses on top add saltiness too so season conservatively at first.

Add Creamy Finish:

Remove the pot from the heat. Stir in ricotta cheese carefully to create a luscious, creamy texture throughout the soup. This step really elevates the mouthfeel and makes it feel like real lasagna.

Serve With Cheese And Basil:

Ladle the soup into bowls and sprinkle with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil leaves for a pop of color and fresh herbal brightness. Serve right away so the mozzarella can melt just right.

My favorite ingredient here has to be the ricotta cheese. Stirring it in right before serving gives the soup that creamy, indulgent texture that feels like a warm hug in a bowl. This soup also reminds me of family dinners where everyone crowds around the table to scoop up bowls and chat about their day.

Storage Tips

Cool the soup completely before transferring to airtight containers. It keeps well in the fridge for up to four days. To reheat, warm gently on the stovetop or in the microwave stirring occasionally to recombine the cheeses and pasta.

Ingredient Swaps

Try Italian sausage for a spicier, more herb-forward taste or ground turkey for a lighter option Use gluten free broken lasagna noodles or substitute with broken spaghetti or penne pasta Spinach or kale added in the last few minutes boosts nutrition and adds color without overpowering the classic flavors

Serving Ideas

Pair this soup with a crisp green salad and crusty garlic bread for a full Italian-inspired meal A drizzle of extra virgin olive oil or a sprinkle of chili flakes on top adds a nice finishing touch Keep a little bit of fresh Parmesan on the table so everyone can add more if they like

This soup brings comforting flavors and easy preparation together for a perfect weeknight meal.

Frequently Asked Recipe Questions

→ Can I use a different type of meat in this dish?

Yes, you can substitute ground beef with Italian sausage, turkey, or even omit the meat for a vegetarian version. Adjust seasonings accordingly.

→ What can I use instead of lasagna noodles?

You can try broken pasta shapes like penne or rigatoni if lasagna noodles aren’t available, but the texture will differ slightly.

→ How do I prevent the noodles from sticking together?

Stir occasionally while simmering and ensure there is enough liquid to cook the noodles evenly without clumping.

→ Can I prepare this dish in advance?

Yes, this dish reheats well. Store leftovers in an airtight container in the fridge and gently reheat on the stove to maintain texture.

→ How can I make it spicier?

Increase the amount of red pepper flakes or add a diced chili pepper when sautéing the onions and garlic to boost the heat.