One Pot Lasagna Soup

why make this recipe

One Pot Lasagna Soup is a comforting and easy dish that combines the classic flavors of lasagna with the convenience of a soup. It’s perfect for busy weeknights when you want a hearty meal without the fuss of layering pasta. The ingredients come together quickly, and the cleanup is minimal since everything is made in one pot. Plus, it’s a fun twist on traditional lasagna that the whole family will love.

how to make One Pot Lasagna Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef or Italian sausage
• 28 ounces crushed tomatoes
• 4 cups vegetable or chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 8 ounces lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Fresh basil leaves (optional, for garnish)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and sauté for about 3-4 minutes until soft.
3. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the ground beef or Italian sausage to the pot. Cook until browned, breaking up the meat with a spoon, about 5-7 minutes. Drain excess fat if necessary.
5. Stir in the crushed tomatoes, vegetable or chicken broth, dried basil, dried oregano, and red pepper flakes if using. Bring the mixture to a boil.
6. Once boiling, add the broken lasagna noodles and reduce the heat to a simmer. Cook for about 10-12 minutes until the noodles are tender, stirring occasionally.
7. Season the soup with salt and pepper to taste.
8. Remove the pot from heat. Stir in the ricotta cheese until well combined.
9. Ladle the soup into bowls and top with shredded mozzarella cheese and grated Parmesan cheese.
10. Garnish with fresh basil leaves if desired. Serve immediately.

how to serve One Pot Lasagna Soup

One Pot Lasagna Soup is best served hot. You can serve it with crusty bread or a simple salad for a complete meal. For an extra comforting touch, consider adding a drizzle of olive oil on top or extra cheese before serving.

how to store One Pot Lasagna Soup

To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, adding a splash of broth or water if needed to loosen it up.

tips to make One Pot Lasagna Soup

• Feel free to add your favorite vegetables or use ground turkey for a lighter dish.
• Adjust the level of spice by adding or reducing the red pepper flakes.
• For a creamier texture, add more ricotta cheese before serving.

variation

You can make a vegetarian version of this soup by substituting the ground meat with mushrooms or lentils. Additionally, using gluten-free lasagna noodles can accommodate gluten sensitivities.

FAQs

1. Can I freeze One Pot Lasagna Soup?
Yes, you can freeze the soup. Just ensure it cools completely before transferring it to freezer-safe containers. It can last for up to 3 months in the freezer.

2. Can I add other cheeses?
Absolutely! You can experiment with different cheeses like fontina, provolone, or even a sprinkle of goat cheese on top for added flavor.

3. How can I make this soup even quicker?
To save time, use store-bought marinara sauce instead of crushed tomatoes and spices. This will cut down on prep time while still delivering delicious flavor.

One Pot Lasagna Soup

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• Author: jake-hollander
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Carnivore

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Description

A comforting and easy twist on classic lasagna, made in one pot for minimal cleanup and maximum flavor.

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Ingredients

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• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef or Italian sausage
• 28 ounces crushed tomatoes
• 4 cups vegetable or chicken broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 8 ounces lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Fresh basil leaves (optional, for garnish)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and sauté for about 3-4 minutes until soft.
3. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Add the ground beef or Italian sausage to the pot. Cook until browned, breaking up the meat with a spoon, about 5-7 minutes. Drain excess fat if necessary.
5. Stir in the crushed tomatoes, vegetable or chicken broth, dried basil, dried oregano, and red pepper flakes if using. Bring the mixture to a boil.
6. Once boiling, add the broken lasagna noodles and reduce the heat to a simmer. Cook for about 10-12 minutes until the noodles are tender, stirring occasionally.
7. Season the soup with salt and pepper to taste.
8. Remove the pot from heat. Stir in the ricotta cheese until well combined.
9. Ladle the soup into bowls and top with shredded mozzarella cheese and grated Parmesan cheese.
10. Garnish with fresh basil leaves if desired. Serve immediately.

Notes

Feel free to add your favorite vegetables or use ground turkey for a lighter dish. Adjust the spice level with red pepper flakes. For a creamier texture, add more ricotta cheese before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 11g
• Trans Fat: 1g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 55mg