Description
This cozy one-pot lasagna soup delivers classic lasagna flavor in a faster, simpler, and incredibly comforting bowl. Tender noodles, rich tomato broth, melted cheese, and fresh herbs come together for an easy weeknight dinner that feels warm and homemade without the long prep time.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley or basil
Instructions
- Heat olive oil in a large pot, then brown the ground meat until fully cooked.
- Add diced onion and minced garlic and cook until softened and fragrant.
- Stir in dried basil, dried oregano, salt, pepper, red pepper flakes, and tomato paste.
- Add crushed tomatoes and chicken broth, stirring to combine.
- Bring the soup to a simmer, then add the broken lasagna noodles.
- Cook until noodles are tender, stirring occasionally to prevent sticking.
- Stir in mozzarella, Parmesan, and ricotta or add them on top when serving.
- Finish with fresh herbs and adjust broth if needed for desired consistency.
Notes
- Cook noodles separately if you plan to freeze the soup to avoid mushiness.
- Add extra broth when reheating leftovers as noodles absorb liquid overnight.
- Use mushrooms or plant-based meat for a vegetarian variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8
- Sodium: 960
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 28
- Cholesterol: 85
