One Pot Lasagna Soup (Printable)
One-pot lasagna soup with browned meat, tomatoes, broken noodles and creamy ricotta, hearty comfort in 50 minutes.
# What You’ll 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
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 Make It:
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 and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
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 mix thoroughly to combine all ingredients.
05 - Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 minutes to allow the flavors to meld together.
06 - Add the broken lasagna noodle pieces to the pot. Simmer for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the noodles are tender but still hold their shape.
07 - Stir in half of the shredded mozzarella and half of the parmesan cheese until melted and incorporated. Taste the broth and adjust the seasoning with additional salt and pepper as needed.
08 - Ladle the hot soup into individual bowls. Top each serving with generous dollops of ricotta cheese, a sprinkle of the remaining mozzarella and parmesan, and a scattering of freshly chopped basil or parsley. Serve immediately with crusty bread or garlic toast.
# Expert Tips:
01 -
- All the lasagna flavor you crave with about a quarter of the effort and zero layering anxiety.
- One pot means you get a rich, deeply flavored broth and almost no dishes to wash afterward.
02 -
- Stir the pasta frequently while it cooks because broken lasagna noodles love to clump and stick to the bottom when you look away.
- The soup thickens as it sits overnight, so add a splash of broth when reheating to bring it back to the right consistency.
03 -
- Snap the lasagna noodles into different sizes because uniform pieces look fussy and rustic ones hold the broth better in each spoonful.
- A swirl of heavy cream added right before serving creates a velvety richness that makes people think you cooked all day.