Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

One Pot Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 227 reviews

This One Pot Lasagna Soup is a quick and comforting dish perfect for those craving lasagna without the lengthy preparation. Ground beef, aromatic onions, garlic, tomato paste, and canned diced tomatoes create a rich base, while broken lasagna noodles cook directly in the savory broth for a satisfying, hearty soup finished with a blend of mozzarella, Parmesan, fresh basil, and creamy ricotta topping. Ready in under 45 minutes, it’s an ideal year-round meal that combines the flavors of classic lasagna in a simple, one-pot recipe.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 pound (8 ounces) ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can diced tomatoes with juices
  • 2-3 cups chicken stock or broth
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (preferably kosher)
  • 1/2 teaspoon ground black pepper
  • 4 uncooked lasagna noodles (regular or oven ready), broken into bite-sized pieces

Cheese and Garnish

  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon granulated sugar (optional)
  • 1/4 cup full-fat ricotta cheese

Instructions

  1. Heat and Brown Beef: Heat the oil in a Dutch oven or large pot until hot. Add the ground beef, chopped onion, and a few pinches of salt. Cook until the beef is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease to keep the soup from becoming greasy.
  2. Sauté Garlic: Add the minced garlic to the pot and cook for about 1 minute until fragrant, being careful not to burn it.
  3. Add Tomato Base and Broth: Stir in the tomato paste, diced tomatoes with their juices, 2 cups of chicken broth, dried oregano, salt, and black pepper. Bring the mixture to a boil over medium-high heat to start building the soup’s rich flavor.
  4. Cook Noodles: Once boiling, add the broken lasagna noodles directly into the soup. Cook until the noodles are al dente, about 10 to 12 minutes, stirring occasionally to prevent sticking. If the noodles absorb too much liquid and the soup becomes too thick, add the remaining 1 cup of broth to adjust consistency.
  5. Add Cheeses and Basil: Stir in the shredded mozzarella, Parmesan cheese, and fresh basil until the cheese melts completely into the soup. Taste and adjust seasoning as needed. If the tomatoes taste too acidic, add the optional granulated sugar to balance flavors.
  6. Serve with Ricotta: Ladle the soup into bowls and top each serving with 1 tablespoon of creamy ricotta cheese for a luscious finish that mimics traditional lasagna flavors.

Notes

  • If regular lasagna noodles aren't available, oven-ready noodles work perfectly; just break them into bite-sized pieces to cook evenly in the soup.
  • To make the soup vegetarian, substitute the ground beef with a plant-based meat alternative and use vegetable broth instead of chicken broth.
  • Adjust the thickness of the soup by adding more or less broth depending on your preference.
  • Fresh basil can be substituted with dried basil if fresh is not available; use 1 teaspoon dried basil as a substitute.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop, adding a splash of broth to loosen the soup if needed.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://recipesvibe.com/one-pot-lasagna-soup-recipe/