One Pot Lasagna Soup
A cozy and comforting soup that brings the delicious flavors of traditional lasagna to the table, perfect for busy weeknights.
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.
Notes
Let the soup cool before transferring to airtight containers. It can be stored in the fridge for up to three days or frozen for up to three months. For extra flavor, sprinkle some fresh basil or parsley on top before serving.