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One-Pot Lasagna Soup

A hearty and comforting one-pot lasagna soup that combines the delicious flavors of lasagna in a simple, cozy soup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive oil
  • 1 pound ground beef or Italian sausage (or your favorite meat substitute) Feel free to use lentils or mushrooms for a vegetarian option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced Any color you fancy!
  • 28 ounces crushed tomatoes, canned
  • 4 cups beef or vegetable broth
  • 8 ounces lasagna noodles (broken into pieces) Consider gluten-free noodles for a lighter option.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
For Serving
  • 1 cup ricotta cheese For creaminess
  • 1 cup shredded mozzarella For topping
  • to taste Fresh basil, for garnish Optional

Method
 

Preparation
  1. In a large pot, warm the olive oil over medium heat.
  2. Add the ground meat and cook until browned.
  3. Add the diced onion, garlic, and bell pepper, cooking until soft and fragrant.
Cooking
  1. Stir in the crushed tomatoes, broth, and seasonings. Bring to a boil.
  2. Break the lasagna noodles into smaller pieces and add them to the pot.
  3. Lower the heat and let it simmer for about 15-20 minutes, or until the noodles are tender.
  4. Turn off the heat and mix in the ricotta.
Serving
  1. Ladle the soup into bowls and sprinkle with shredded mozzarella.
  2. Optional: Pop it under the broiler for a few minutes for a bubbly cheese topping.

Notes

Serve with warm garlic bread or a simple side salad for a complete meal. This soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen in portions for quick meals later.