why make this recipe
One-Pot Lasagna Soup is a comforting and hearty meal that brings the classic flavors of lasagna into a warm, delicious soup. It’s a perfect option for busy weeknights because you can cook everything in one pot, saving time on both cooking and cleaning up. The rich tomato base combined with tender noodles and cheesy goodness makes this dish a family favorite. Plus, it’s easy to customize with your favorite ingredients!
how to make One-Pot Lasagna Soup
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups chicken or beef broth
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the ground meat and cook until browned, breaking it apart as it cooks.
- Toss in the chopped onion and minced garlic, cooking until the onion becomes translucent.
- Sprinkle in the salt, pepper, and Italian seasoning, giving everything a good stir.
- Pour in the tomato sauce and diced tomatoes, stirring to combine with the meat mixture.
- Slowly add the broth and bring the mixture to a boil.
- Drop the broken lasagna noodles into the pot. Reduce the heat and let it simmer until the noodles are tender, about 20 minutes.
- In a separate bowl, mix together the ricotta, mozzarella, and Parmesan cheeses.
- Once the noodles are cooked, ladle the hot soup into bowls. Dollop a generous spoonful of the cheese mixture into each bowl.
- Top with a sprinkle of fresh basil if desired and serve warm.
how to serve One-Pot Lasagna Soup
You can serve One-Pot Lasagna Soup hot, right after cooking. It works well as a standalone dish or with a side of garlic bread or a fresh salad. For a fun twist, let everyone add their own cheese topping and fresh basil to personalize their bowl!
how to store One-Pot Lasagna Soup
To store One-Pot Lasagna Soup, let it cool down first, then transfer it to an airtight container. It can be kept in the refrigerator for 3 to 5 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just reheat it on the stove when you’re ready to enjoy it again!
tips to make One-Pot Lasagna Soup
- Use fresh ingredients for the best flavors. Fresh garlic, herbs, and high-quality sausage can make a big difference.
- Adjust the thickness of the soup by adding more or less broth based on your preference.
- If you want extra veggies, toss in some chopped spinach or zucchini for added nutrition and flavor.
- For a cheesy topping, you can sprinkle more mozzarella on top when serving.
variation
You can make this soup vegetarian by using plant-based meat alternatives or skipping the meat altogether and adding more vegetables. Another option is to experiment with different types of cheese or pasta, such as using penne or rigatoni instead of lasagna noodles.
FAQs
Can I use different types of meat?
Yes, you can use ground turkey, chicken, or any other type of sausage you prefer.
Can I make this soup in advance?
Absolutely! You can prepare everything in advance and just heat it up when ready to serve.
Is this recipe gluten-free?
To make this soup gluten-free, use gluten-free lasagna noodles and double-check that all canned ingredients are labeled gluten-free.
Can I add more vegetables?
Yes! Feel free to add vegetables like bell peppers, carrots, or spinach to enhance the nutrition of the soup.
How spicy is this soup?
This soup is not spicy at all. If you like heat, you can add red pepper flakes or hot sauce to taste.
One-Pot Lasagna Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat.
- Add the ground meat and cook until browned, breaking it apart as it cooks.
- Toss in the chopped onion and minced garlic, cooking until the onion becomes translucent.
- Sprinkle in the salt, pepper, and Italian seasoning, giving everything a good stir.
- Pour in the tomato sauce and diced tomatoes, stirring to combine with the meat mixture.
- Slowly add the broth and bring the mixture to a boil.
- Drop the broken lasagna noodles into the pot. Reduce the heat and let it simmer until the noodles are tender, about 20 minutes.
- In a separate bowl, mix together the ricotta, mozzarella, and Parmesan cheeses.
- Once the noodles are cooked, ladle the hot soup into bowls. Dollop a generous spoonful of the cheese mixture into each bowl.
- Top with a sprinkle of fresh basil if desired and serve warm.