One Pot Lasagna Soup
A warm and hearty lasagna soup made all in one pot, packed with classic flavors and ingredients.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Starting point for sautéing.
- 1 large onion, diced Brings sweetness and depth.
- 3 cloves garlic, minced Fresh garlic adds a heavenly aroma.
- 1 pound ground beef or Italian sausage Adds hearty substance.
Soup Base
- 28 ounces crushed tomatoes Use good-quality for authentic taste.
- 4 cups vegetable or chicken broth Adds rich, savory flavor.
- 2 teaspoons dried basil Brings classic lasagna flavors.
- 1 teaspoon dried oregano Captures the essence of Italian cooking.
- 1/2 teaspoon red pepper flakes Optional, for heat.
Pasta and Cheese
- 8 ounces lasagna noodles, broken into pieces No need to pre-cook.
- 1 cup ricotta cheese Adds creamy richness.
- 1 cup shredded mozzarella cheese Melty goodness.
- 1/2 cup grated Parmesan cheese, to taste Pairs beautifully with flavors.
- Salt to taste salt Personalize the seasoning.
- Pepper to taste pepper Adds a lovely bite.
Garnish
- Fresh basil leaves Optional, for garnish.
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 3-4 minutes until soft and translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
Cooking
- Add the ground beef or Italian sausage and cook until browned, about 5-7 minutes.
- Stir in the crushed tomatoes, broth, dried basil, oregano, and red pepper flakes. Bring to a gentle boil.
- Once boiling, add the broken lasagna noodles and reduce heat to a simmer. Cook for about 10-12 minutes until tender.
- Season your soup with salt and pepper to taste.
- Remove from heat and stir in the ricotta cheese until combined.
- Ladle into bowls and top with mozzarella and Parmesan cheese, sprinkle with fresh basil if desired.
Notes
Check the noodle texture to ensure they're al dente. Leftover soup flavors improve over time, and can be frozen without pasta for up to 3 months.