Description
This lasagna soup is a rich and hearty one-pot dish that captures the flavors of traditional lasagna with a cozy, spoonable twist. Packed with seasoned meat, pasta, and three cheeses in a tomato-based broth, it’s the ultimate comfort food perfect for weeknights or make-ahead meals.
Ingredients
1 tbsp olive oil
1 lb ground beef or Italian sausage
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
1 (14 oz) can tomato sauce
4 cups chicken broth
8 lasagna noodles, broken into pieces
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
Salt and pepper to taste
Fresh parsley or basil for garnish
Instructions
Heat olive oil in a large pot over medium heat and sauté onion until soft.
Add garlic and cook until fragrant.
Add ground beef or sausage and cook until browned; drain excess fat.
Stir in basil, oregano, red pepper flakes, crushed tomatoes, tomato sauce, and chicken broth. Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add broken lasagna noodles and cook until tender, about 10–12 minutes.
Stir in mozzarella and season with salt and pepper.
Ladle soup into bowls and top each with a scoop of ricotta, a sprinkle of parmesan, and chopped parsley or basil.
Notes
To prevent noodles from getting soggy, cook them separately and add just before serving.
For a creamier texture, stir in a splash of heavy cream at the end.
Leftovers can be stored in the fridge for 3–4 days or frozen (without noodles) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 7g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: lasagna soup, one-pot lasagna, cheesy soup, comfort food, easy dinner