BEST EVER One-Pot Lasagna Soup Recipe!
why make this recipe
This soup gives you all the warm taste of lasagna in one pot. It cooks fast. It is easy to clean. It feeds a family or makes good leftovers. If you like a bowl of pasta and tomato sauce, you will like this soup.
introduction
This One-Pot Lasagna Soup mixes pasta, meat, cheese, and sauce in one pan. You get lasagna flavor without layering and baking. If you want a similar but lighter version, try white lasagna soup for a different take.
how to make BEST EVER One-Pot Lasagna Soup Recipe!
I make this soup in one large pot on the stove. I brown the meat, add vegetables, pour in tomatoes and broth, add broken lasagna noodles, and cook until the pasta is soft. I finish with cheese and fresh basil. The steps are simple and the soup is ready in about 30 minutes.
Ingredients :
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef or Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (28 oz) can crushed tomatoes
- 6 cups (1.4 L) beef or chicken broth
- 8 oz broken lasagna noodles (or wide egg noodles), broken into pieces
- 1/2 cup ricotta cheese (optional)
- 1 cup shredded mozzarella
- Fresh basil or parsley for garnish
Directions :
- Heat the olive oil in a large pot over medium heat.
- Add ground beef or sausage. Cook until brown. Break it into small pieces. Drain excess fat if needed.
- Add onion, garlic, and carrot. Cook 3–4 minutes until soft.
- Stir in salt, pepper, oregano, and basil.
- Pour in crushed tomatoes and broth. Stir well and bring to a boil.
- Add broken lasagna noodles. Lower the heat to a simmer. Cook 10–12 minutes, stirring now and then, until the pasta is tender.
- Turn off the heat. Stir in ricotta if you like it creamy. Add half the mozzarella and stir until melted.
- Serve in bowls. Top each bowl with remaining mozzarella and fresh basil.
how to serve BEST EVER One-Pot Lasagna Soup Recipe!
Serve this soup hot with a green salad and crusty bread. For a bigger meal, serve it with a simple side like smothered chicken and rice for guests who want extra protein. A sprinkle of Parmesan makes it taste richer.
how to store BEST EVER One-Pot Lasagna Soup Recipe!
Let the soup cool to room temperature. Put it in airtight containers. Refrigerate for up to 4 days. Reheat on the stove over low heat. Add a splash of broth if it seems thick. You can freeze the soup for up to 2 months. Thaw in the fridge before reheating.
tips to make BEST EVER One-Pot Lasagna Soup Recipe!
- Use low-sodium broth so you can control the salt.
- Break the noodles small so they cook evenly in the pot.
- Stir often when the noodles cook to stop sticking.
- Use ricotta or heavy cream at the end for a creamier soup.
- For dessert, try a simple Bundt cake to finish the meal.
variation (if any)
- Make it vegetarian: skip meat and use extra mushrooms or lentils.
- Make it spicy: add red pepper flakes or a pinch of cayenne.
- White lasagna style: use chicken, Alfredo sauce, and spinach instead of tomatoes.
- For a Mediterranean twist, serve a nutty dessert or garnish ideas and learn about the best nuts for baklava to add crunch to sweets you serve after the soup.
FAQs
Q: Can I use other pasta instead of broken lasagna noodles?
A: Yes. Use any short pasta like penne or rigatoni. Cooking time may change a little.
Q: Can I make this in an electric pressure cooker or Instant Pot?
A: Yes. Brown the meat with the sauté setting. Add other ingredients, seal, and cook pasta for a shorter time. Follow your cooker’s guide for pasta.
Q: Can I freeze the soup with cheese?
A: It is better to freeze without the fresh cheese on top. Add fresh mozzarella or ricotta after you reheat for best texture.
Q: Is this soup kid-friendly?
A: Yes. Most kids like the pasta and cheese. Leave out spicy seasons to keep it mild.
Q: How do I keep the noodles from getting mushy in leftovers?
A: Cook the noodles slightly less than usual if you plan to reheat often. Or store pasta separately and add when reheating.
Best Ever One-Pot Lasagna Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A delicious and easy one-pot lasagna soup that combines all the flavors of lasagna without the need for layering or baking.
Ingredients
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef or Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (28 oz) can crushed tomatoes
- 6 cups (1.4 L) beef or chicken broth
- 8 oz broken lasagna noodles (or wide egg noodles), broken into pieces
- 1/2 cup ricotta cheese (optional)
- 1 cup shredded mozzarella
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add ground beef or sausage. Cook until brown. Break it into small pieces. Drain excess fat if needed.
- Add onion, garlic, and carrot. Cook 3–4 minutes until soft.
- Stir in salt, pepper, oregano, and basil.
- Pour in crushed tomatoes and broth. Stir well and bring to a boil.
- Add broken lasagna noodles. Lower the heat to a simmer. Cook 10–12 minutes, stirring now and then, until the pasta is tender.
- Turn off the heat. Stir in ricotta if you like it creamy. Add half the mozzarella and stir until melted.
- Serve in bowls. Top each bowl with remaining mozzarella and fresh basil.
Notes
For best results, use low-sodium broth and adjust the seasoning to your preference. You can try adding extra veggies for a boost of nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
