Description
This One Pot Lasagna Soup offers all the comforting flavors of traditional lasagna in a warm, hearty bowl of soup. It’s a simple, efficient meal perfect for busy weeknights, combining ground beef, tomato-rich broth, broken lasagna noodles, and a cheesy finish with ricotta, mozzarella, and Parmesan. Ready in just 35 minutes, this Italian-American favorite is both satisfying and easy to prepare.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups low-sodium beef broth
- 2 cups water
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- salt and black pepper to taste
Pasta
- 8 uncooked lasagna noodles, broken into pieces
Toppings
- 1/2 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (optional for garnish)
Instructions
- Brown the Meat: Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat to keep the soup from being greasy.
- Sauté Onion and Garlic: Stir in the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic, tomato paste, Italian seasoning, and red pepper flakes, cooking for an additional minute until fragrant, enhancing the soup’s depth of flavor.
- Add Liquids and Tomatoes: Pour in the low-sodium beef broth, water, crushed tomatoes, and tomato sauce. Stir to combine all ingredients evenly and bring the mixture to a boil.
- Cook the Noodles: Add the broken lasagna noodles to the boiling soup, then reduce the heat to a simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Season and Serve: Taste and adjust seasoning with salt and black pepper as needed. Ladle the soup into bowls and top each serving with a spoonful of ricotta, a sprinkle of mozzarella and Parmesan cheeses, and fresh chopped basil if desired for a vibrant finish.
Notes
- You can substitute ground turkey or sausage for the beef to vary flavors.
- For a vegetarian option, omit the meat and use vegetable broth instead of beef broth.
- Leftovers store well in the refrigerator for up to 4 days; add a splash of broth when reheating if the soup thickens.
