why make this recipe
One-Pot Lasagna Soup is a great choice for busy weeknights. It combines the classic flavors of lasagna in a warm and comforting soup. This recipe is simple, filling, and only requires one pot, making cleanup a breeze. Plus, it’s easy to customize based on what you have in your pantry.
how to make One-Pot Lasagna Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or sausage
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 8 ounces uncooked fusilli or any pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, cooking until the onion is soft.
- Add the ground beef or sausage, breaking it apart, and cook until it is browned.
- Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then add the uncooked pasta.
- Reduce the heat and let it simmer for about 10-12 minutes, or until the pasta is cooked.
- Stir in the ricotta cheese and half of the mozzarella cheese until melted.
- Serve hot, topped with remaining mozzarella and fresh basil.
how to serve One-Pot Lasagna Soup
Serve One-Pot Lasagna Soup in bowls. You can top it with additional mozzarella, a sprinkle of parmesan cheese, and fresh basil for extra flavor. Pair it with garlic bread or a simple green salad for a complete meal.
how to store One-Pot Lasagna Soup
Leftover One-Pot Lasagna Soup can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, let it cool completely and then transfer it to a freezer-safe container. It can be frozen for about 2-3 months. Thaw in the fridge before reheating.
tips to make One-Pot Lasagna Soup
- Don’t hesitate to add extra vegetables like bell peppers, zucchini, or mushrooms to boost the nutrition.
- Use your favorite pasta shapes; just adjust the cooking time as needed.
- If you like it spicy, add red pepper flakes while cooking.
variation
You can make a vegetarian version of this soup by using lentils or mushrooms instead of meat. Also, substitute vegetable broth and add more veggies to your liking.
FAQs
1. Can I use whole wheat or gluten-free pasta?
Yes, you can use whole wheat or gluten-free pasta. Just keep an eye on the cooking time, as it may vary.
2. Can I make this soup ahead of time?
Absolutely! You can make it ahead of time and store it in the fridge or freezer. Just reheat before serving.
3. How do I make it creamier?
To make your soup creamier, add more ricotta cheese or a splash of cream right before serving for extra richness.
One-Pot Lasagna Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, cooking until the onion is soft.
- Add the ground beef or sausage, breaking it apart, and cook until it is browned.
- Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then add the uncooked pasta.
- Reduce the heat and let it simmer for about 10-12 minutes, or until the pasta is cooked.
- Stir in the ricotta cheese and half of the mozzarella cheese until melted.
- Serve hot, topped with remaining mozzarella and fresh basil.