Hearty One-Pot Lasagna Soup: Quick & Simple Dinner (Print Version)

Warm up with this simple One-Pot Lasagna Soup recipe. All the classic lasagna flavors in an easy, comforting bowl, perfect for busy weeknights.

# 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: Meat-based (can be vegetarian)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb lean ground beef (or Italian sausage)
03 - 1 medium yellow onion, diced
04 - 4-6 cloves garlic, minced

→ Flavor Builders

05 - 1 (6 oz) can tomato paste
06 - 1 (28 oz) can crushed tomatoes (San Marzano if possible!)
07 - 4 cups chicken or vegetable broth (low sodium)
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (optional, for a little heat)
10 - Salt and freshly ground black pepper, to taste

→ Pasta & Dairy

11 - 6-8 lasagna noodles, broken into 1-2 inch pieces
12 - 1 cup ricotta cheese (full-fat, please!)
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup grated Parmesan cheese

→ Finishing Touches

15 - 1/4 cup fresh basil, torn
16 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Okay, first things first, grab your big pot – the one you use for everything, you know? Heat a little olive oil over medium-high heat. Toss in your ground beef (or sausage, if you're feeling adventurous) and break it up with a spoon. You want it nicely browned, no sad gray bits! This is where you build the first layer of flavor, so don't rush it. I always forget to drain the fat sometimes, oops, but if there's a lot, go ahead and carefully tip it out. You'll smell that savory goodness filling your kitchen, it's the best.
02 - Once your meat is browned and drained, toss in the diced onion. Let it cook down for about 5-7 minutes, until it's softened and translucent. Then, add your minced garlic – oh, the smell! Cook for just another minute until it’s fragrant, but be careful not to burn it; burnt garlic is a tragedy, trust me, I've been there. This step makes the whole house smell amazing, honestly, it’s my favorite part of the process.
03 - Now, stir in the tomato paste and cook it for a minute or two, letting it get a little darker. This deepens its flavor. Pour in the crushed tomatoes, chicken broth, and seasonings like dried oregano, a pinch of red pepper flakes if you like a little heat, and of course, salt and pepper. Give it a good stir, scrape up any browned bits from the bottom of the pot – that's flavor gold! Bring it to a gentle simmer, just letting those flavors meld.
04 - Time for the lasagna noodles! Break them into smaller, bite-sized pieces and carefully add them to the simmering soup. Make sure they're submerged in the liquid. Stir everything well to prevent them from sticking together. Cover the pot and let it simmer for about 15-20 minutes, or until the noodles are tender. I always check them around the 12-minute mark, because sometimes they cook faster than you expect, and nobody wants mushy noodles!
05 - Once the noodles are tender, take the pot off the heat. Stir in about half of your ricotta cheese, letting it melt into the rich broth. This adds a lovely creaminess. Now, add most of your shredded mozzarella and half of the grated Parmesan. Stir until the cheeses are melty and beautiful. This is where the soup really starts to look like lasagna, and honestly, the aroma is just incredible. Taste and adjust seasonings if needed – maybe a little more salt? A dash of pepper?
06 - Ladle the hot One-Pot Lasagna Soup into bowls. Dollop the remaining ricotta cheese on top of each serving. Sprinkle with the rest of the mozzarella and Parmesan, and then finish with a generous scattering of fresh basil and parsley. The heat from the soup will soften the ricotta and melt the cheese slightly, creating these little pockets of cheesy goodness. It looks so inviting, and that first spoonful? Pure comfort, every single time. Enjoy, my friend!

# Notes:

01 - Don't overcrowd your pot when browning the meat; it'll steam instead of sear, and you won't get those crucial browned bits. I learned that the hard way, trust me.
02 - Always break the lasagna noodles *before* adding them to the pot. Trying to snap them over a hot, steamy pot? Not my brightest moment, lol.
03 - Resist the urge to add all the cheese at once! Saving some for dolloping on top makes for a prettier presentation and pockets of melty cheese.
04 - For a richer flavor, let the tomato paste cook for a minute or two before adding liquids, it deepens the tomato flavor considerably.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - wooden spoon or spatula
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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