Description
This Hearty One-Pot Lasagna Soup delivers all the classic flavors of traditional lasagna—savory meat sauce, tender noodles, rich tomato broth, and creamy cheese—in a cozy, comforting soup made in just one pot. Perfect for busy nights, this lasagna soup recipe is quick, satisfying, and loaded with Italian flavor. A family favorite that feels like a warm hug!
Ingredients
- Ground beef or Italian sausage (or a mix)
- Onion, chopped
- Garlic, minced
- Crushed tomatoes
- Tomato paste
- Chicken or beef broth
- Lasagna noodles, broken into pieces
- Italian seasoning
- Dried basil
- Dried oregano
- Red pepper flakes (optional)
- Salt and pepper, to taste
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Olive oil
- Fresh basil or parsley (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground meat and onion; cook until browned and softened.
- Stir in garlic, tomato paste, Italian seasoning, basil, oregano, and red pepper flakes. Sauté for 1 minute.
- Add crushed tomatoes and broth. Bring to a boil.
- Add broken lasagna noodles. Reduce heat and simmer 10–12 minutes, stirring occasionally, until noodles are tender.
- Taste and season with salt and pepper.
- Ladle soup into bowls and top with a dollop of ricotta, shredded mozzarella, and grated Parmesan. Garnish with fresh herbs if desired. Serve warm.
Notes
- Variations:
- Vegetarian: Use mushrooms and zucchini instead of meat.
- Add spinach: Stir in baby spinach during the last few minutes.
- Creamy version: Add a splash of cream or a spoonful of cream cheese.
- Pasta swap: Use bowties, rotini, or any short pasta.
- Spicy twist: Use spicy Italian sausage and extra red pepper flakes.
- Storage/Reheating: Store in the fridge up to 4 days. Reheat gently on the stove or microwave, adding broth or water if needed. For freezing, store soup base without pasta and add fresh noodles when reheating.
