One Pot Lasagna Soup (Printable)
Comforting one-pot lasagna soup with tender pasta, savory meat, tomato broth and creamy cheese toppings.
# 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 & Canned
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:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and zucchini (if using). Sauté for 4 to 5 minutes until the vegetables are softened and the onion is translucent.
02 - Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
03 - Add the 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 and no pink remains. Drain any excess fat if necessary.
04 - Stir in the tomato paste, crushed tomatoes, and diced tomatoes. Add the dried basil, oregano, thyme, and red pepper flakes if using. Pour in the broth and stir well to combine all ingredients.
05 - Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for 10 minutes to allow the flavors to meld together.
06 - Add the broken lasagna noodle pieces to the pot. Continue simmering for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the noodles are tender.
07 - Remove the pot from heat. Stir in half of the shredded 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 serving bowls. Top each portion with generous dollops of ricotta cheese, a sprinkle of the remaining mozzarella and Parmesan, and fresh chopped basil or parsley. Serve immediately with crusty bread or garlic toast.
# Expert Tips:
01 -
- You get every single flavor of lasagna without assembling a single layer or turning on the oven.
- It reheats beautifully the next day, making it the ideal make ahead lunch that tastes even better.
- Cleanup is just one pot, which means more time curled up on the couch and less time scrubbing.
02 -
- The noodles will continue to absorb broth as the soup sits, so if you are making it ahead, cook the noodles separately and add them when reheating.
- Stirring the parmesan into the broth rather than just using it as garnish is what gives the soup its velvety texture.
- Leftovers thicken considerably overnight, so add a splash of broth or water when reheating.
03 -
- Brown the meat in batches if your pot is crowded, giving it space creates a better crust and deeper flavor.
- Break the lasagna noodles into different sizes because uniform pieces make the soup feel mechanical instead of rustic.