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One Pot Lasagna Soup Recipe

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3.9 from 32 reviews

This One Pot Lasagna Soup is a comforting and hearty twist on traditional lasagna, combining all the classic flavors in a warm, easy-to-make soup. Ground beef, tomatoes, and lasagna noodles simmer together in a savory broth, topped off with a blend of mozzarella, Parmesan, fresh basil, and creamy ricotta for a satisfying meal ready in just 45 minutes.

Ingredients

Soup Base

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

Noodles and Cheese

  • 4 uncooked lasagna noodles (regular or oven ready), broken into bite-sized pieces
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon granulated sugar (optional)
  • 1/4 cup full-fat ricotta cheese

Instructions

  1. Heat oil and cook beef: Heat the vegetable oil in a Dutch oven or large pot over medium-high heat until hot. Add the ground beef, chopped onion, and a few pinches of salt. Cook, breaking the beef into pieces with a wooden spoon, until the beef is no longer pink and the onions are softened, about 5-7 minutes. Drain any excess grease from the pot.
  2. Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
  3. Add tomato paste and liquids: Stir in the tomato paste followed by the diced tomatoes with their juices, 2 cups of chicken stock, dried oregano, salt, and black pepper. Bring the mixture to a boil over high heat.
  4. Add noodles and cook: Once boiling, add the broken lasagna noodles to the pot. Reduce heat to medium and cook, stirring occasionally, until the noodles are al dente, about 10-12 minutes. If the noodles absorb too much liquid, add the remaining 1 cup of chicken broth to keep the soup at a good consistency.
  5. Stir in cheeses and basil: Remove the pot from heat and stir in the shredded mozzarella, Parmesan cheese, and chopped fresh basil until the cheese melts completely. Taste the soup and adjust seasonings accordingly. If the soup tastes too acidic due to the tomatoes, stir in the optional granulated sugar to balance the flavor.
  6. Serve with ricotta: Ladle the soup into bowls and top each serving with 1 tablespoon of full-fat ricotta cheese for a creamy finish. Serve hot.

Notes

  • For a vegetarian version, substitute ground beef with a plant-based protein or omit it altogether and use vegetable broth.
  • If you prefer a thicker soup, reduce the amount of broth and cook noodles until desired consistency is reached.
  • Use oven-ready lasagna noodles for quicker preparation without pre-boiling; just break them into pieces as directed.
  • Fresh basil adds brightness, but dried basil can be used if fresh is unavailable—reduce quantity accordingly.
  • Adjust salt and pepper to taste, especially if using low-sodium broth.

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