One-Pot Lasagna Soup
From Janet's Recipe Box · 45 min · one pot
This is my answer to craving lasagna on a weeknight when there is absolutely no way I am layering noodles and doing all those dishes. It is everything you love about lasagna, the savory beef, the rich tomato, the melty cheese, in a cozy bowl of soup that comes together in one pot. You break the noodles right into the broth so they cook in all that flavor, then top each bowl with a big dollop of ricotta that melts in. My whole family inhales it, and it is even better as leftovers.
Ingredients
- 1 lb ground beef (or Italian sausage, or half and half)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jar marinara (about 24 oz) or 1 can crushed tomatoes
- 1 can diced tomatoes (14 oz)
- 4 cups beef or chicken broth
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning, plus a pinch of red pepper flakes
- 8 to 10 lasagna noodles, broken into bite-size pieces
- Salt and pepper to taste
For the creamy ricotta topping
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan
- Fresh basil, torn, for serving
How I make it
- In a big pot, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain off most of the grease.
- Add the onion and cook until soft, about 4 minutes, then stir in the garlic and tomato paste and cook another minute until fragrant.
- Pour in the marinara, diced tomatoes, broth, Italian seasoning, and red pepper flakes. Stir and bring it up to a gentle boil.
- Add the broken lasagna noodles and simmer, stirring now and then so they do not stick, until the noodles are tender, about 12 to 15 minutes.
- While it simmers, stir the ricotta, mozzarella, and parmesan together in a small bowl. That is your creamy topping.
- Taste the soup and adjust the salt and pepper. Ladle into bowls, add a big scoop of the cheese mixture right on top, and finish with torn basil. It melts into the hot soup and it is heaven.
Make it your own
Use Italian sausage instead of beef for more spice, stir in a handful of spinach at the end for some green, or make it vegetarian by skipping the meat and adding white beans or mushrooms. It is very forgiving. Serve it with garlic bread for scooping and you have the coziest dinner on the table. Craving another crowd-pleaser? My cowboy caviar is the dip everyone asks me to bring.
My cozy-soup staples
The heavy Dutch oven I make this in, my favorite ladle, and the bowls I always reach for are all in my Amazon storefront.
Shop my kitchen staples → As an Amazon Associate I may earn from qualifying purchases, at no extra cost to you.Frequently asked questions
Do the noodles get mushy?
Not if you serve it fresh. They keep absorbing broth as the soup sits, so for leftovers I either cook the noodles separately or just add extra broth when reheating.
Can I make lasagna soup ahead or freeze it?
Yes. Make the soup base without the noodles, then freeze or refrigerate. Add fresh noodles when you reheat so they stay perfect. The ricotta topping is best made fresh.
What can I use instead of lasagna noodles?
Any short pasta works, bowtie, rotini, or broken spaghetti. Lasagna noodles just give it that classic lasagna feel with their ruffled edges.
Janet
Orlando mom and the creator behind Planet Janet TV. Janet's Recipe Box is my collection of the approachable, slightly elevated meals I actually cook. Come say hi on Instagram.
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