One Pot Lasagna Soup Recipe

Introduction

This One Pot Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, hearty soup. It’s perfect for busy weeknights when you want a delicious meal without the fuss of multiple dishes.

Ingredients

• 1 pound ground beef (or Italian sausage)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken broth (or vegetable broth)
• 2 cups uncooked pasta (lasagna noodles or any preferred shape)
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 8 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: In a large pot over medium heat, brown the ground beef or Italian sausage until fully cooked, about 5-7 minutes. Drain any excess fat.
2. Step 2: Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Step 3: Pour in the crushed tomatoes and chicken broth, stirring to combine with the meat and onions.
4. Step 4: Add Italian seasoning, red pepper flakes if using, and salt and pepper to taste. Bring the mixture to a boil.
5. Step 5: Once boiling, stir in the uncooked pasta. Reduce the heat to a simmer, cover the pot, and cook for 10-15 minutes or until the pasta is al dente.
6. Step 6: Stir in the ricotta cheese until it melts into the soup, then add half of the mozzarella and Parmesan cheeses, stirring to combine.
7. Step 7: Remove from heat. Top with the remaining mozzarella, Parmesan cheese, and fresh basil or parsley before serving.

Tips & Variations

• For extra depth of flavor, use Italian sausage instead of ground beef.
• Try substituting the pasta with gluten-free noodles if desired.
• Add a splash of red wine when browning the meat for richer taste.
• Garnish with a dollop of ricotta or a sprinkle of crushed red pepper for added creaminess or heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. Pasta may absorb liquid over time, so adjust with extra broth as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this soup?

Yes, you can use any pasta shape you prefer, but keep in mind that cooking times may vary slightly based on the pasta size and type.

Is this soup freezer-friendly?

This soup can be frozen, but the texture of the pasta may change after thawing. For best results, cook the pasta separately and add it when reheating the soup.

One Pot Lasagna Soup Recipe

Print Recipe

★★★★★

4.4 from 130 reviews

This One Pot Lasagna Soup delivers all the comforting flavors of traditional lasagna in a cozy, hearty soup form. Ground beef, Italian seasoning, and multiple cheeses create a rich and savory base, while uncooked pasta simmers directly in the flavorful tomato and broth mixture. Perfect for an easy weeknight meal that requires minimal cleanup.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 pound ground beef (or Italian sausage)
• 1 medium onion, diced
• 3 cloves garlic, minced

Liquids and Seasonings

• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken broth (or vegetable broth)
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Pasta and Cheese

• 2 cups uncooked pasta (lasagna noodles or any preferred shape)
• 8 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Garnish

• Fresh basil or parsley, for garnish

Instructions

1. Brown the meat: In a large pot over medium heat, brown the ground beef or sausage until fully cooked, about 5-7 minutes. Drain any excess fat to keep the soup from being greasy.
2. Sauté the vegetables: Add the diced onion to the pot and sauté for 2-3 minutes until softened, stirring occasionally. Then stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
3. Add tomatoes and broth: Pour in the crushed tomatoes and chicken or vegetable broth, stirring well to combine with the meat and onions. This forms the flavorful base of the soup.
4. Season the soup: Add Italian seasoning, red pepper flakes if you like a bit of heat, and salt and pepper to taste. Bring the mixture up to a boil to marry the flavors.
5. Cook the pasta: Once boiling, stir in the uncooked pasta. Reduce the heat to a low simmer and cover the pot. Let it cook for 10-15 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
6. Incorporate the cheeses: Stir in the ricotta cheese until it smoothly melts into the soup, creating a creamy texture. Then add half of the shredded mozzarella and grated Parmesan cheeses, stirring to combine.
7. Garnish and serve: Remove the pot from heat. Ladle the soup into bowls and top with the remaining mozzarella and Parmesan cheeses along with fresh basil or parsley for a bright, fresh finish.

Notes

• Use either ground beef or Italian sausage depending on your preference for flavor.
• Any pasta shape works, but lasagna or similar flat noodles are closest to traditional lasagna texture.
• If the soup thickens too much while cooking, add extra broth or water to reach your desired consistency.
• Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop.
• For a vegetarian option, substitute meat with finely chopped mushrooms and use vegetable broth.

Keywords: One Pot Lasagna Soup, Lasagna Soup, Easy Soup Recipe, Italian Soup, Comfort Food, Weeknight Dinner