One-Pot Lasagna Soup (Print Page)
Comforting one-pot lasagna soup with broken noodles, savory meat, rich tomato broth, and ricotta-topped servings.
# What You 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
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrot, and zucchini if using. Sauté for 4 to 5 minutes until vegetables are softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant and lightly golden.
03 - Add ground beef or Italian sausage to the pot. Season generously 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 excess fat if necessary.
04 - Stir in tomato paste, crushed tomatoes, and diced tomatoes until well combined. Add dried basil, oregano, thyme, and red pepper flakes if using. Pour in the broth and stir thoroughly to incorporate all ingredients.
05 - Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low and let simmer uncovered for 10 minutes to allow the flavors to meld together.
06 - Add the broken lasagna noodle pieces to the simmering broth. Continue cooking for 12 to 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until noodles are tender and al dente.
07 - Remove the pot from heat. Stir in half of the shredded mozzarella and half of the parmesan cheese until melted and evenly distributed. Taste and adjust salt and pepper as needed.
08 - Ladle the hot soup into serving bowls. Top each portion with generous dollops of ricotta cheese, a sprinkle of the remaining mozzarella and parmesan, and freshly chopped basil or parsley. Serve immediately while hot.
# Expert Tips:
01 -
- It gives you every single flavor of lasagna without the layering, the baking, or the mountain of dishes.
- The broken noodles release starch into the broth and create this velvety texture that feels like a warm blanket on a cold evening.
02 -
- The pasta continues to absorb broth as it sits, so if you are making it ahead, cook the noodles separately and add them when reheating.
- Drain excess fat after browning the meat or your soup will have a greasy film on top that no amount of cheese can hide.
03 -
- Break the lasagna noodles into uneven pieces because the variety of sizes makes every spoonful feel different and keeps the texture exciting.
- A tablespoon of heavy cream swirled in right before serving rounds out the acidity and makes the broth taste like it simmered all day.