One Pot Lasagna Soup Recipe

Lasagna soup combines all the classic flavors of lasagna—savory tomato sauce, tender pasta, and creamy cheese—into a hearty, one-pot wonder. This dish is perfect for busy weeknights when you crave the comfort of lasagna without all the layering and baking. Ready in under an hour, this meal offers all the satisfaction of the traditional casserole in a fraction of the time.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 pound ground beef or Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or beef broth
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 8 ounces lasagna noodles, broken into bite-sized pieces

For the Cheese Mixture:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Optional Toppings:

• Fresh basil leaves
• Extra Parmesan cheese
• Crusty bread or garlic bread for serving

Instructions

Step 1: Cook the Meat and Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ground beef or Italian sausage and cook until browned, breaking it up with a wooden spoon. Drain excess grease if necessary.
3. Stir in the diced onion and garlic, cooking for 2-3 minutes until fragrant.

Step 2: Build the Broth

1. Add tomato paste, stirring to coat the meat mixture.
2. Pour in the crushed tomatoes, diced tomatoes, and broth.
3. Season with Italian seasoning, basil, crushed red pepper flakes, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 3: Cook the Pasta

1. Add the broken lasagna noodles to the simmering soup.
2. Stir occasionally to prevent sticking, and cook for 8-10 minutes, or until the noodles are tender.

Step 4: Make the Cheese Mixture

1. While the soup is simmering, mix ricotta, mozzarella, Parmesan, and parsley in a bowl.
2. Set aside to dollop into the soup when serving.

Step 5: Adjust and Serve

1. Taste the soup and adjust seasoning if necessary.
2. Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture.
3. Garnish with fresh basil and extra Parmesan, if desired.

Serving and Storage Tips

Serving:

• Serve immediately with crusty garlic bread or a side salad.
• For an extra indulgent touch, sprinkle some shredded mozzarella directly into the soup and let it melt for gooey bites.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens.
• Freeze: This soup freezes well without the cheese mixture. Freeze in portions for up to 3 months and thaw in the fridge overnight before reheating.

Helpful Notes

• Pasta Cooking Tips: For make-ahead purposes, cook the noodles separately and add them to each serving to prevent them from becoming mushy.
• Meat Variations: Swap ground beef with ground turkey, chicken, or a vegetarian sausage alternative.
• Vegetable Add-Ins: Spinach, zucchini, or mushrooms can be added for extra nutrients. Stir them in during the last few minutes of cooking.

Tips from Well-Known Chefs

• Chef Gordon Ramsay: “Layering flavors is key, even in soups. Toast your tomato paste slightly to develop a richer, caramelized base.”
• Chef Giada De Laurentiis: “For extra authenticity, use a mix of fresh and dried herbs for a bright and balanced flavor.”
• Chef Bobby Flay: “A splash of balsamic vinegar at the end can enhance the acidity and add depth to the soup.”

Frequently Asked Questions (FAQs)

1. Can I make this soup vegetarian?

Yes! Use vegetable broth and replace the meat with plant-based sausage or lentils.

2. What if I don’t have lasagna noodles?

You can use any short pasta, like penne, rigatoni, or bow ties.

3. Can I use store-bought cheese blends?

Absolutely, but freshly shredded cheese melts better and has fewer preservatives.

4. How do I make it creamier?

Stir in 1/2 cup of heavy cream or a dollop of sour cream before serving.

5. Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to peel, seed, and chop about 4 cups of fresh tomatoes.

6. How do I make it spicier?

Add extra red pepper flakes or a dash of hot sauce.

7. Is it gluten-free?

Use gluten-free lasagna noodles and ensure your broth is gluten-free.

8. What’s the best way to reheat this soup?

Heat gently on the stovetop, adding a splash of broth to loosen it if it thickened.

9. Can I make it in a slow cooker?

Yes, cook the meat and aromatics first, then transfer everything except the noodles to the slow cooker. Add the noodles in the last 30 minutes.

10. What wine pairs well with this soup?

A robust red like Chianti or Sangiovese complements the rich, tomato-based flavors beautifully.