Why Make This Recipe
One Pot Lasagna Soup is a warm and comforting dish that brings the delicious flavors of traditional lasagna to a cozy soup form. It’s perfect for busy weeknights because it’s easy to make, requires minimal clean-up, and can feed a crowd. With rich, savory flavors and creamy cheese, this soup is sure to satisfy everyone at the table.
How to Make One Pot Lasagna Soup
Creating One Pot Lasagna Soup is straightforward if you follow these clear steps:
Brown the Meat: In a large pot over medium heat, add the ground beef or Italian sausage. Cook until browned, breaking it up with a spoon.
Sauté Onions and Garlic: Add the chopped onion to the pot and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
Add Tomatoes and Broth: Pour in the crushed tomatoes and broth. Stir to combine.
Season the Soup: Add oregano, basil, and bay leaf. Season with salt and pepper. Bring the mixture to a boil.
Cook Noodles: Once boiling, add the broken lasagna noodles. Reduce heat and simmer for about 10 minutes, or until the noodles are tender.
Incorporate Cheese: Stir in the ricotta cheese until fully combined and creamy. Mix in half of the mozzarella and Parmesan cheeses until melted.
Taste and Adjust: Taste the soup and adjust seasoning if necessary, adding more salt and pepper as desired.
Serve: Remove the bay leaf and ladle the soup into bowls. Top with the remaining mozzarella, Parmesan cheese, and fresh basil if desired.
This step-by-step guide will ensure your One Pot Lasagna Soup turns out perfectly every time.
How to Serve One Pot Lasagna Soup
Serve One Pot Lasagna Soup hot in bowls. It pairs wonderfully with a simple side salad or some crusty bread for dipping. For added flavor, sprinkle some extra fresh basil or parsley on top just before serving.
How to Store One Pot Lasagna Soup
Let the soup cool down to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to three days. If you want to keep it for longer, consider freezing it in freezer-safe containers for up to three months. Just thaw in the refrigerator overnight before reheating.
Tips to Make One Pot Lasagna Soup
- Use high-quality canned tomatoes for better flavor.
- Feel free to add extra veggies like spinach or bell peppers for added nutrition.
- Adjust the seasonings to your taste; you might want a little more garlic or spice.
- For a creamy twist, add a splash of heavy cream or half-and-half at the end.
Variation
You can easily make this dish vegetarian by using mushrooms, lentils, or extra veggies in place of meat. Just ensure that the broth you use is vegetable broth for a completely meat-free meal.
FAQs
1. Can I make One Pot Lasagna Soup in advance?
Yes, you can prepare it ahead of time. Just store it in the fridge and reheat when you’re ready to serve.
2. Can I use store-bought lasagna noodles?
Absolutely! You can use any type of lasagna noodles, just be sure to break them into smaller pieces before adding them to the soup.
3. What can I substitute for ricotta cheese?
You can use cottage cheese or cream cheese as a substitute, but the texture will be slightly different. For a similar flavor, mix in some herbs with your substitute.
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One Pot Lasagna Soup
Ingredients
For the soup base
- 1 lb Ground beef or Italian sausage Use your meat of choice.
- 1 medium Chopped onion About one medium onion.
- 3 cloves Minced garlic Adjust to taste.
- 28 oz Crushed tomatoes Use high-quality canned tomatoes for better flavor.
- 4 cups Broth Chicken or vegetable broth can be used.
- 1 tbsp Oregano
- 1 tbsp Basil
- 1 leaf Bay leaf Remove before serving.
- to taste Salt and pepper Adjust to taste.
For the noodles and cheese
- 8 oz Lasagna noodles Broken into smaller pieces.
- 1 cup Ricotta cheese For creaminess.
- 1 cup Mozzarella cheese Divided - half for cooking, half for topping.
- 1/2 cup Parmesan cheese Divided - half for cooking, half for topping.
Instructions
Cooking Steps
- In a large pot over medium heat, add the ground beef or Italian sausage. Cook until browned, breaking it up with a spoon.
- Add the chopped onion to the pot and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
- Pour in the crushed tomatoes and broth. Stir to combine.
- Add oregano, basil, and bay leaf. Season with salt and pepper. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles. Reduce heat and simmer for about 10 minutes, or until the noodles are tender.
- Stir in the ricotta cheese until fully combined and creamy. Mix in half of the mozzarella and Parmesan cheeses until melted.
- Taste the soup and adjust seasoning if necessary, adding more salt and pepper as desired.
- Remove the bay leaf and ladle the soup into bowls. Top with the remaining mozzarella, Parmesan cheese, and fresh basil if desired.
