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One Pot Lasagna Soup Recipe

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3.9 from 42 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This comforting One Pot Lasagna Soup combines all the classic flavors of traditional lasagna into a hearty, easy-to-make soup. With ground beef, tomatoes, lasagna noodles, and a mix of cheeses, this dish delivers a cheesy, savory experience in just 45 minutes, perfect for a family dinner or cozy meal.

Ingredients

Base Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 pound (8 ounces) ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can diced tomatoes with juices

Liquids & Seasonings

  • 2-3 cups chicken stock or broth
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (preferably kosher)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon granulated sugar (optional)

Main Components

  • 4 uncooked lasagna noodles (regular or oven ready), broken into bite-sized pieces

Cheeses & Herbs

  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 1/4 cup full-fat ricotta cheese

Instructions

  1. Heat and Cook Beef: Heat the vegetable oil in a Dutch oven or large pot over medium heat. Add the ground beef, chopped onion, and a few pinches of salt. Cook until the beef is browned and no longer pink, breaking it into small pieces with a wooden spoon. Drain off any excess grease to keep the soup from getting greasy.
  2. Sauté Garlic: Add the minced garlic to the pot and cook for about 1 minute until fragrant, making sure not to burn it.
  3. Add Tomato Base and Seasonings: Stir in the tomato paste, canned diced tomatoes with their juices, 2 cups of chicken stock or broth, dried oregano, salt, and black pepper. Bring this mixture to a boil to develop the soup’s rich flavors.
  4. Cook Lasagna Noodles: Once boiling, add the broken lasagna noodles to the pot. Cook uncovered, stirring occasionally, for about 10-12 minutes or until the noodles are al dente. If the noodles have absorbed too much liquid, add the additional 1 cup of broth to maintain the desired soup consistency.
  5. Add Cheeses and Basil: Stir in the shredded mozzarella cheese, Parmesan cheese, and chopped fresh basil. Continue stirring until the cheeses have melted fully into the soup, creating a creamy and flavorful finish. Taste the soup and adjust seasonings if necessary. If the tomatoes taste too acidic, add the optional granulated sugar to balance the flavors.
  6. Serve with Ricotta: Ladle the soup into bowls and top each serving with about 1 tablespoon of full-fat ricotta cheese for added richness and creaminess.

Notes

  • Use oven-ready lasagna noodles if you prefer, just break them into bite-sized pieces before adding.
  • You can substitute ground turkey or chicken for ground beef for a leaner option.
  • Adding the optional sugar helps mellow the acidity of the tomatoes, adjusting to taste.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
  • Fresh basil adds more vibrant flavor than dried, but dried oregano is used for a milder herb note.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/one-pot-lasagna-soup-recipe/