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One-Pot Lasagna Soup

This One-Pot Lasagna Soup delivers all the rich, cheesy, and meaty comfort of a classic lasagna without any of the fuss. It's a soul-warming and satisfying meal that comes together in a single pot, making it a true weeknight hero for the whole family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp olive oil
  • 1 lb lean ground beef (or ground turkey)
  • 1 large yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups beef or chicken broth
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1/2 cup heavy cream (optional, for richness)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • For serving: dollops of ricotta cheese, fresh basil

Equipment

  • Large Dutch oven or pot

Method
 

Instructions
  1. Brown the Meat: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft, about 5-7 minutes. Drain off any excess grease.
  2. Add Aromatics: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for about one minute more, until the garlic is fragrant. Season generously with salt and pepper.
  3. Build the Soup Base: Pour in the crushed tomatoes and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
  4. Cook the Pasta: Add the broken lasagna noodles to the pot. Stir well to make sure they are submerged in the liquid. Let the soup simmer for 10-15 minutes, or until the noodles are cooked to al dente, stirring occasionally to prevent sticking.
  5. Finish and Serve: If using, stir in the heavy cream. Add the shredded mozzarella and grated Parmesan cheese, stirring until the cheese is melted and incorporated. Taste and adjust seasoning if needed. To serve, ladle the soup into bowls and top with a generous dollop of ricotta cheese and a sprinkle of fresh basil.

Notes

For best results, use good quality broth and tomatoes. Do not overcook the noodles; cook them just to al dente as they will continue to soften in the hot soup. The starch from the pasta will thicken the soup; add more broth to reach your desired consistency. Leftovers will thicken in the refrigerator; add a splash of broth when reheating. The recipe is versatile: you can swap ground beef for Italian sausage or ground turkey, or make it vegetarian with mushrooms and vegetable broth.