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One-Pot Lasagna Soup

A comforting, budget-friendly one-pot lasagna soup that combines savory meat, bright tomatoes, and creamy ricotta for a delightful family meal without the hassle of layering or baking.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon Olive oil
  • 1 pound ground beef or Italian sausage (or your favorite meat substitute) Swap ground beef for Italian sausage for a spicier soup.
  • 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 Use vegetable broth for a vegetarian option.
  • 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
  • 1 cup ricotta cheese Adds creaminess.
  • 1 cup shredded mozzarella For topping.
  • to taste Fresh basil, for garnish Optional.

Method
 

Preparation
  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat.
  2. Add onion and bell pepper; cook until softened, about 4 to 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Cooking
  1. Add ground beef or sausage; break up with a spoon and brown until no pink remains. Season with salt, pepper, dried oregano, and dried basil. Drain excess fat if needed.
  2. Pour in crushed tomatoes and broth; stir to combine and bring to a gentle boil.
  3. Break lasagna noodles into bite-sized pieces and stir them into the bubbling soup. Reduce heat to a simmer and cook until noodles are tender, usually 10 to 12 minutes (gluten-free noodles may cook faster). Stir occasionally to prevent sticking. Taste and adjust salt and pepper.
Serving
  1. Turn off the heat and spoon ricotta into the pot in dollops; swirl gently into the soup for creamy pockets. Ladle into bowls and sprinkle with shredded mozzarella and fresh basil if using. Serve hot.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth, or microwave in short bursts. Ideal for freezing up to 3 months.