Description
This one-pot lasagna soup delivers all the comforting flavors of classic lasagna—rich tomato broth, savory ground meat, tender noodles, and gooey cheese—in a quick, easy, and cozy weeknight dinner. Ready in about 30 minutes, it’s perfect for busy families and anyone craving hearty comfort food without the fuss.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage (or turkey for a lighter version)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 8 ounces lasagna noodles, broken into bite-sized pieces (or any short pasta)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish, optional)
- 1 cup diced bell pepper (optional)
- 1 cup sliced mushrooms (optional)
- 2 cups baby spinach (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and stir until fragrant, about 30 seconds.
- Add ground beef or sausage to the pot. Break up the meat and cook until mostly browned, about 4-5 minutes. Drain excess fat if needed.
- Add oregano, basil, red pepper flakes (if using), salt, and pepper. Stir well. If using bell pepper or mushrooms, add now and cook for 2 minutes.
- Pour in crushed tomatoes, tomato sauce, and chicken broth. Stir to combine, scraping up any browned bits from the bottom.
- Bring soup to a gentle boil, then reduce heat and simmer for about 10 minutes. If using spinach, add during the last minute.
- Add broken lasagna noodles directly to the pot. Stir every few minutes to prevent sticking. Cook until noodles are al dente, about 10 minutes. Add extra broth or water if soup gets too thick.
- While noodles cook, mix ricotta, mozzarella, and Parmesan in a small bowl. Season with a pinch of salt and pepper if desired.
- Taste soup and adjust seasoning. Ladle into bowls and top each with a generous spoonful of cheese mixture. Garnish with fresh basil or parsley if desired.
Notes
For gluten-free, use gluten-free pasta. For vegetarian, skip meat and use extra veggies and vegetable broth. Stir noodles frequently to prevent sticking. Add extra broth if soup thickens too much. Cheese mixture can be blended into soup for extra creaminess. Soup base can be frozen (without noodles) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 410
- Sugar: 8
- Sodium: 950
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 36
- Fiber: 5
- Protein: 25
Keywords: lasagna soup, one pot dinner, easy soup, comfort food, weeknight meal, Italian soup, cheesy soup, quick dinner, family recipe