Description

This Easy One-Pot Lasagna Soup combines all the comforting flavors of traditional lasagna in a warm, hearty soup that’s perfect for weeknight dinners. Ground beef, aromatic herbs, and broken lasagna noodles simmer in a rich tomato broth, then topped with creamy ricotta, melted mozzarella, and Parmesan cheese for a deliciously satisfying meal.

Ingredients

Sauce and Soup Base

1 tablespoon olive oil
1 pound ground beef or Italian sausage
1 small yellow onion, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste
1 can (28 oz) crushed tomatoes
4 cups beef or chicken broth

Pasta & Cheese

8 uncooked lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Seasoning & Garnish

Salt and black pepper to taste
Chopped fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess grease to keep the soup from being too oily.
Sauté Vegetables and Seasonings: Add diced onion to the pot and cook for 3–4 minutes until softened. Stir in minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Cook for an additional 1 minute until fragrant.
Add Tomato Base: Stir in tomato paste and cook for another minute to deepen the flavor. Pour in the crushed tomatoes and broth, mix well.
Cook the Pasta: Add broken lasagna noodles to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the noodles are tender.
Season and Serve: Season the soup with salt and black pepper to taste. Ladle soup into bowls and top each serving with a spoonful of ricotta cheese, a sprinkle of shredded mozzarella, and grated Parmesan. Garnish with fresh basil or parsley if desired.

Notes

For a lighter version, substitute ground beef with ground turkey or chicken.
Add chopped spinach or zucchini during cooking for extra vegetables and nutrients.
The soup thickens as it sits; add more broth when reheating leftovers to achieve desired consistency.
Use gluten-free pasta to make this recipe gluten-free.