Description
This One Pot Lasagna Soup has all the flavors of traditional lasagna—rich tomato broth, hearty meat, tender noodles, and gooey cheese—simmered into a cozy, comforting bowl. It’s the perfect easy, weeknight dinner with minimal cleanup and maximum flavor.
Ingredients
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium beef or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (for topping)
- Fresh basil or parsley (optional, for garnish)
Instructions
- In a large soup pot or Dutch oven, brown the ground beef or sausage over medium heat. Drain any excess fat.
- Add chopped onion and cook until soft, about 4 minutes. Stir in garlic and tomato paste; cook for 1 minute.
- Pour in crushed tomatoes, broth, Italian seasoning, salt, pepper, and sugar. Bring to a gentle boil.
- Add broken lasagna noodles and stir. Simmer uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.
- Stir in mozzarella and Parmesan cheeses until melted and incorporated.
- Ladle soup into bowls and top with a scoop of ricotta cheese.
- Garnish with chopped basil or parsley if desired. Serve hot with crusty bread.
Notes
- Mix ground beef and sausage for deeper flavor.
- Use ground turkey or skip ricotta for a lighter version.
- Add spinach, mushrooms, or zucchini for extra veggies.
- Red pepper flakes or hot sausage add heat.
- Add a splash of broth when reheating to thin soup if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
