Hearty One Pot Lasagna Soup: Simple Weeknight Comfort (Print Version)

One Pot Lasagna Soup is quick, flavorful weeknight comfort. Skip the layers for a rich, hearty bowl of cheesy goodness. Easy cleanup, big flavor!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains meat and dairy. Can be adapted for vegetarian or gluten-free.

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef or Italian sausage
03 - 1 medium yellow onion, chopped
04 - 4 cloves garlic, minced

→ Sauce & Broth

05 - 1 (28 oz) can crushed tomatoes
06 - 1 (6 oz) can tomato paste
07 - 4 cups beef broth
08 - 6-8 lasagna noodles, broken into 1-2 inch pieces

→ Seasonings & Spices

09 - 2 tsp Italian seasoning
10 - 1 tsp dried basil
11 - 1 tsp dried oregano
12 - Salt and black pepper to taste

→ Cheesy Goodness & Finishing Touches

13 - 1 cup ricotta cheese
14 - 1 cup shredded mozzarella cheese, divided
15 - ½ cup grated Parmesan cheese, divided
16 - Fresh basil, for garnish (optional)

# Instructions:

01 - Okay, first things first! Grab your biggest pot – seriously, one pot is all we need for this One Pot Lasagna Soup. Heat a drizzle of olive oil over medium-high heat. Toss in your ground meat and break it up with a spoon. You want a good, deep brown color here, hon, that's where the flavor really starts. Once it's cooked through, drain any excess fat, but not all of it! Then, add your chopped onion and let it soften, about 5-7 minutes. It'll start to smell amazing, that sweet oniony scent. Next, throw in the minced garlic and cook for just a minute until it’s fragrant – don't let it burn, or it'll be bitter, and we don't want that!
02 - Now for the rich, vibrant sauce! Stir in your tomato paste with the meat and onions, letting it cook for a minute or two. This deepens its flavor, a little trick I picked up. Then, pour in the crushed tomatoes and beef broth. Give it all a good stir, scraping up any browned bits from the bottom of the pot – that's extra flavor right there! Add your Italian seasoning, dried basil, and dried oregano. Bring it all to a gentle simmer. It'll start to smell like a cozy Italian kitchen, I swear.
03 - Time for the pasta! Break those lasagna noodles into roughly 1-2 inch pieces. I usually just snap them with my hands right over the pot; a little mess is part of the fun, right? Add them to the simmering soup. Stir well to make sure they're all submerged and not sticking together. This is where I always remind myself to stir frequently, or else you end up with a giant pasta clump at the bottom. Bring it back to a simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until the noodles are tender.
04 - Once those noodles are perfectly tender – give one a taste test, please! – it's time for the cheesy goodness. Stir in about half of your shredded mozzarella and half of your grated Parmesan directly into the soup. This is where it gets that creamy, melty texture. It'll thicken up a bit, too. The soup will go from a rustic red to a more luxurious, cheesy red. The smell of melting cheese is just divine, isn't it? Make sure it's all incorporated nicely.
05 - While the soup is getting happy, let’s get the ricotta ready. In a small bowl, mix the ricotta cheese with a pinch of salt and pepper, maybe a little dried basil if you're feeling fancy. This isn't strictly necessary, but it adds another layer of flavor and makes the dollops extra special. I used to just plop plain ricotta on, but this little step makes it feel more like a proper lasagna. It’s all about those finishing touches, you know?
06 - Ladle generous portions of your warm One Pot Lasagna Soup into bowls. Now for the best part! Top each serving with a dollop of the seasoned ricotta mixture, a sprinkle of the remaining shredded mozzarella, and a generous dusting of fresh Parmesan. If you have fresh basil, tear some leaves over the top – it adds such a lovely, vibrant freshness. Stand back and admire your handiwork. It looks as good as it tastes, I promise. Get ready for some serious comfort!

# Notes:

01 - Don't overcrowd your pot; a larger pot helps the noodles cook evenly without clumping.
02 - Leftover soup thickens considerably; add extra broth when reheating for a soupier consistency.
03 - If you're out of ricotta, a blend of cream cheese and a little milk can give a similar creaminess.
04 - Serving with warm garlic bread is non-negotiable for me, it just completes the meal!

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - Wooden spoon
03 - Small mixing bowl

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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