One Pot Lasagna Soup (Print View)
Hearty, one-pot lasagna soup: tender broken noodles, savory meat, and creamy cheeses in a rich tomato broth.
# What You Need:
→ Meats
01 - 1 lb ground beef or Italian sausage
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 small zucchini, diced (optional)
→ Liquids
06 - 5 cups chicken or beef broth
07 - 28 oz canned crushed tomatoes
08 - 14 oz canned diced tomatoes
→ Pasta
09 - 7 oz lasagna noodles, broken into bite-sized pieces
→ Cheeses & Dairy
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup shredded parmesan cheese
12 - 3/4 cup ricotta cheese
→ Spices & Pantry
13 - 2 tbsp tomato paste
14 - 1 tsp dried basil
15 - 1 tsp dried oregano
16 - 1/2 tsp dried thyme
17 - Salt and black pepper, to taste
18 - 1 tbsp olive oil
19 - 1/4 tsp crushed red pepper flakes (optional)
20 - Fresh basil or parsley, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrot, and zucchini if using. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add ground beef or Italian sausage to the pot. Season with salt and black pepper. Cook for 5 to 7 minutes, breaking the meat apart with a wooden spoon until fully browned. Drain excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, and diced tomatoes. Add dried basil, oregano, thyme, and red pepper flakes if using. Pour in the broth and mix thoroughly to combine all ingredients.
05 - Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10 minutes to allow the flavors to meld together.
06 - Add the broken lasagna noodle pieces to the pot. Simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
07 - Stir in half of the mozzarella and half of the parmesan until melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle the hot soup into bowls. Top each serving with generous dollops of ricotta, a sprinkle of remaining mozzarella and parmesan, and freshly chopped basil or parsley. Serve immediately.
# Expert Hints:
01 -
- It delivers every single flavor of traditional lasagna without the assembly hassle or the mountain of dishes.
- The broken noodles soak up the tomato broth and get this tender, slippery texture that is somehow better than baked pasta.
- You can have it on the table in under an hour, which makes it perfect for those evenings when takeout feels like the only option.
02 -
- If you add the pasta too early it will soak up all the broth and turn to mush by the time you serve it, so always add it at the end.
- Stirring the cheese into the soup off the heat prevents it from becoming stringy and separating into oily clumps.
03 -
- Brown the meat in batches if your pot is crowded, because overcrowding causes steaming instead of browning and you lose all that caramelized flavor.
- Toast the tomato paste in the pot for about a minute before adding liquids, because this simple step removes the raw canned taste and deepens the entire soup.