One Pot Lasagna Soup is a delicious and hearty twist on traditional lasagna, combining all the flavors of the classic Italian dish in a comforting soup form. This easy-to-make recipe features savory ground beef or sausage, tender pasta, rich tomato sauce, and layers of creamy cheese, all cooked together in one pot for convenience and flavor. The best part? It’s a simpler, quicker version of lasagna that doesn’t require layering or baking, but still delivers the warm, cheesy satisfaction we all love. Perfect for busy weeknights or cozy weekends, this soup will become a new family favorite!

Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground beef (or Italian sausage, or a mix of both)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 4 cups chicken broth (or vegetable broth)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional for a little heat)
  • 8 oz uncooked lasagna noodles, broken into pieces
  • 1 cup ricotta cheese (or cottage cheese)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)

Instructions:

  1. Cook the Ground Meat: In a large pot, heat the olive oil over medium heat. Add the ground beef (or sausage) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove any excess fat, if necessary.
  2. Sauté the Vegetables: Add the chopped onion to the pot and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Add the Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, chicken broth, oregano, basil, and red pepper flakes (if using). Bring the soup to a simmer, and let it cook for about 10 minutes to allow the flavors to meld together.
  4. Cook the Lasagna Noodles: Break the lasagna noodles into pieces and add them to the pot. Stir well, and let the soup simmer for an additional 10-12 minutes, or until the pasta is tender and cooked through.
  5. Stir in the Cheese: Once the noodles are cooked, add the ricotta cheese, 1 cup of shredded mozzarella cheese, and the grated Parmesan cheese to the soup. Stir well to combine, allowing the cheeses to melt into the soup, creating a creamy, rich texture.
  6. Season and Adjust: Taste the soup and adjust seasoning with salt and pepper as needed. If you prefer a richer flavor, add more cheese or a little more broth to adjust the consistency.
  7. Serve: Ladle the soup into bowls and top with the remaining shredded mozzarella cheese. Garnish with freshly chopped basil or parsley for a burst of color and freshness.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~400-450 kcal
  • Protein: ~25-30 g
  • Fat: ~20-25 g
  • Carbohydrates: ~35-40 g
  • Fiber: ~3-5 g
  • Sugars: ~7-10 g
  • Sodium: ~800-1,000 mg (depending on broth and cheese used)
  • Vitamin A: ~20-25% of the Daily Value (from tomato paste and herbs)
  • Calcium: ~25-30% of the Daily Value (from cheeses)

Notes:

  • Meat Options: You can easily swap out the ground beef for turkey or chicken for a leaner version. You can also use all Italian sausage for a more flavorful option.
  • Pasta Options: If you prefer a gluten-free version, substitute the lasagna noodles with gluten-free pasta.
  • Cheese Adjustments: You can use part-skim ricotta and mozzarella for a lighter version of the soup, or use full-fat cheese for a richer, creamier texture.
  • Make-Ahead: This soup stores well in the fridge for 3-4 days. If reheating, add a splash of broth to loosen the soup if it thickens too much after sitting.
  • Freezing: This soup freezes well! Let it cool completely and store in an airtight container for up to 3 months. Reheat gently on the stovetop.

Enjoy the comforting, cheesy goodness of One Pot Lasagna Soup, a perfect blend of all the flavors you love about lasagna, but in an easy, convenient soup form!