Description
The Easiest One-Pot Lasagna Soup is a hearty, cheesy, and comforting dish that delivers all the flavors of lasagna without the layering or baking. Made in one pot with minimal prep, it’s perfect for busy weeknights or cozy family meals.
Ingredients
1 pound (450g) ground beef or Italian sausage
1 medium yellow onion, diced fine
3 cloves garlic, minced
1 tablespoon (15ml) olive oil
1 can (28 oz or 800g) crushed tomatoes
4 cups (960ml) low-sodium beef or chicken broth
2 tablespoons (30g) tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
8 oz (225g) lasagna noodles, broken into bite-sized pieces
1 cup (240g) ricotta cheese
1/2 cup (50g) grated Parmesan cheese
1 cup (100g) shredded mozzarella cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef or sausage and cook until browned. Drain any excess fat.
- Add the diced onion and garlic, cooking until softened, about 3–4 minutes.
- Stir in crushed tomatoes, broth, tomato paste, basil, oregano, and red pepper flakes. Season with salt and pepper.
- Bring to a simmer, then add the broken lasagna noodles. Cook about 10 minutes, or until noodles are tender.
- Reduce heat and stir in ricotta, Parmesan, and mozzarella until melted and well combined.
- Simmer for another 5 minutes to meld flavors.
- Serve hot with extra cheese on top, if desired.
Notes
Swap ground beef with turkey or vegetarian alternatives for variation.
Add extra veggies like spinach, mushrooms, or zucchini for a nutrition boost.
Use spicy Italian sausage or more red pepper flakes for extra heat.
Leftovers can be stored for 3 days in the fridge or frozen up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
