Hearty Lasagna Soup: One-Pot Weeknight Comfort (Print Version)

Whip up this easy lasagna soup for a comforting, one-pot meal. Simple ingredients, rich flavors, and a weeknight win. Seriously satisfying!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Can be made gluten-free with GF pasta

# Ingredients:

→ Soup Base Essentials

01 - 1 tbsp olive oil
02 - 1 lb ground beef or Italian sausage
03 - 1 medium yellow onion, diced
04 - 4 cloves garlic, minced
05 - 6 oz can tomato paste
06 - 28 oz can crushed tomatoes
07 - 4 cups chicken or vegetable broth

→ Flavor Boosters

08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp red pepper flakes (or more, to taste)
11 - Salt and freshly ground black pepper, to taste

→ Pasta & Dairy

12 - 6-8 lasagna noodles, broken into 1-2 inch pieces
13 - 15 oz container ricotta cheese
14 - 1/2 cup grated Parmesan cheese, plus more for garnish

→ Garnish & Finishing Touches

15 - 1/4 cup fresh basil, chopped
16 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First things first, grab your biggest pot or Dutch oven – we're going one-pot here! Drizzle in that olive oil over medium heat. Once it’s shimmering, toss in your ground beef or Italian sausage. Break it up with a spoon, browning it beautifully until no pink remains. This is where the magic starts, honestly, the smell is just divine. Drain any excess fat, because nobody wants a greasy soup. Now, throw in your diced onion and let it soften, about 5-7 minutes, until it's translucent and fragrant. Then, add that glorious minced garlic and cook for just a minute more; you want it aromatic, not burnt, I've made that mistake too many times!
02 - Next up, stir in the tomato paste. Let it cook for a minute or two, stirring constantly, to deepen its flavor – this step is crucial for that rich, concentrated tomato taste. Now pour in your crushed tomatoes and chicken or vegetable broth. Give it a good stir, making sure everything is well combined. Add your dried oregano, dried basil, red pepper flakes, and a good pinch of salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it all meld for about 15-20 minutes. This is when the kitchen starts to smell absolutely incredible, a true comfort aroma.
03 - Uncover your pot, and turn the heat back up to medium-low. Now for the fun part: grab your lasagna noodles and break them into smaller, bite-sized pieces – think 1-2 inch squares. Gently stir them into the simmering soup. You want them submerged so they cook evenly. Let them cook for about 8-10 minutes, or until they're tender but still have a little bite. Give it a stir every so often to prevent them from sticking to the bottom; I’ve had some close calls where I forgot, oops!
04 - While your noodles are doing their thing, let's get that dreamy ricotta topping ready. In a small bowl, combine the ricotta cheese, a generous sprinkle of grated Parmesan, and some fresh chopped parsley. Stir it all together until it's smooth and well combined. This isn't just a garnish; it adds that essential creamy, tangy element that makes it truly feel like lasagna. I always taste a little bit of this mixture to make sure it's seasoned right, sometimes it needs a tiny pinch of salt.
05 - Once your lasagna noodles are perfectly al dente, taste the soup and adjust any seasonings if needed. Maybe it needs a little more salt, or another pinch of red pepper flakes for a kick. Ladle the hot, steaming easy lasagna soup into bowls. The aroma alone is enough to make your mouth water! This is where you can get a little creative with your presentation. I love seeing the steam rise from the bowl, hinting at the warmth within.
06 - Now for the finishing touches! Spoon a dollop of that creamy ricotta mixture right into the center of each bowl of easy lasagna soup. Sprinkle with more fresh Parmesan cheese, and a scattering of fresh basil and parsley. The colors just pop! Take a moment to admire your handiwork, honestly. Serve it immediately, perhaps with some crusty bread for dipping. The best part is that first spoonful, a perfect blend of rich tomato, savory meat, tender pasta, and creamy cheese. Pure bliss!

# Notes:

01 - Always break your lasagna noodles into small, manageable pieces *before* adding them to the pot; trying to break them in the soup is a messy, splashy disaster, I learned that the hard way.
02 - For extra richness, a splash of heavy cream or a pat of butter stirred into the soup right at the end can elevate the flavor.
03 - Leftover easy lasagna soup will thicken as the noodles absorb broth; simply add more broth when reheating to reach your desired consistency.
04 - Serve with a big piece of garlic bread for dipping – it's a game-changer and makes the meal feel complete.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Wooden spoon
03 - Small mixing bowl
04 - Ladle

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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