One-Pot Lasagna Soup
460kcal
Ingredients
Meat and Base
- 1 lb ground beef or Italian sausage adds savory protein and depth
- 1 tbsp olive oil helps brown the meat and carries flavor
- 1 medium yellow onion, diced provides sweet, aromatic base flavor
- 3 cloves garlic, minced boosts flavor and aroma
- 2 tbsp tomato paste concentrates tomato flavor and adds richness
- 1 28 oz can crushed tomatoes the tomato backbone that makes it 'lasagna'
- 4 cups beef or chicken broth creates the soup base and hydrates the pasta
Pasta and Seasonings
- 8 oz broken lasagna noodles gives the lasagna texture in soup form
- 1 tsp dried oregano classic Italian herb for savory notes
- 1 tsp dried basil bright, aromatic flavor
- 1/2 tsp red pepper flakes adds subtle heat (optional)
- 1 tsp sugar balances tomato acidity (optional)
Cheeses
- 1 cup ricotta cheese creamy, tangy finishing dollop like traditional lasagna
- 1–2 cups shredded mozzarella cheese melty, gooey topping
- 1/4 cup grated Parmesan cheese umami and nutty finish
Method
Preparation
- Heat 1 tbsp olive oil over medium-high heat in your large pot or Dutch oven.
- Add 1 lb ground beef or Italian sausage and cook, breaking it up with a spoon, until no longer pink (about 6–8 minutes). Season lightly with salt and pepper. Please drain excess fat if the meat is very greasy.
- Push the meat to one side, add the diced onion, and cook until softened (about 4 minutes). Add the minced garlic and cook another 30–60 seconds until fragrant.
- Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor.
Building the Soup
- Pour in the 28 oz crushed tomatoes and 4 cups broth. Stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes (if using), and 1 tsp sugar (optional). Taste and adjust seasoning with salt and pepper.
- Increase heat to bring the pot to a gentle boil, then reduce to a simmer.
- Add the broken lasagna noodles (about 8 oz) to the simmering soup, stir to submerge, and cook uncovered until the pasta is tender (usually 10–12 minutes). Stir occasionally to prevent sticking.
Finishing Touches
- Once the noodles are cooked, reduce heat to low. Stir in 1/4 cup grated Parmesan. For creaminess, either dollop spoonfuls of ricotta into bowls when serving or stir 1 cup ricotta into the pot for a silkier texture.
- Sprinkle shredded mozzarella on top of each bowl and cover for a minute to melt, or stir in half and reserve half for topping.
- Ladle into bowls, garnish with fresh chopped basil or parsley, and extra Parmesan if desired.
Nutrition
Serving1gCalories460kcalCarbohydrates42gProtein30gFat20gSaturated Fat10gSodium800mgFiber3gSugar6g
Notes
Don’t overcook the pasta; check the noodles a minute or two early. Balance acidity with a teaspoon of sugar or a tablespoon of butter. Stir some mozzarella into the soup for melty creaminess and reserve extra to sprinkle on top. The flavors deepen if made a day ahead; reheat gently and add a splash of broth if it thickens too much.