One Pot Lasagna Soup
This comforting soup combines all the flavors of classic lasagna in a single pot. Ground beef, tomatoes, and broken lasagna noodles simmer in a savory broth before being swirled with creamy ricotta and gooey mozzarella. Ready in just over 30 minutes, it’s the ideal weeknight meal with minimal cleanup.
Ingredients
Soup Base
- 1 Tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
Main
- 1 lb ground beef
- 2 tsp Italian seasoning
- 0.25 tsp red pepper flakes optional
- 1 tsp salt
- 0.5 tsp black pepper
- 14.5 oz diced tomatoes with juices
- 8 oz tomato sauce
- 3 cups beef broth
- 1.5 cups water
- 4 lasagna noodles broken into pieces
Finishing
- 0.5 cup ricotta cheese
- 0.75 cup mozzarella cheese shredded
- 2 Tbsp Parmesan cheese grated
Instructions
Soup Base
- Heat olive oil in a large pot over medium heat, then add diced onion and cook 5 minutes until translucent.
- Add minced garlic and sauté 1 minute until fragrant.
Main
- Increase heat to medium-high, add ground beef and cook 6–7 minutes, breaking up meat until no pink remains.
- Stir in Italian seasoning, red pepper flakes, salt, and black pepper to coat the meat.
- Pour in diced tomatoes, tomato sauce, beef broth, and water; bring to a gentle boil.
- Add broken lasagna noodles, reduce heat, and simmer 12 minutes, stirring occasionally until noodles are tender with slight bite.
Finishing
- Remove from heat and gently stir in ricotta, mozzarella, and Parmesan cheeses; let rest 2 minutes until cheeses melt into the soup.
Notes
Cool the soup for 2 minutes before serving to allow cheeses to settle.
Leftovers can be refrigerated in an airtight container up to 4 days or frozen for up to 3 months. Reheat gently until hot, adding a splash of water if the broth thickens.