One-Pot Lasagna Soup

This soup takes the flavors of lasagna and cooks them in a single pot. Ground beef or Italian sausage, crushed tomatoes, oregano and basil make the base, broken lasagna noodles cook right in the broth, and ricotta, mozzarella and Parmesan go in at the end. Prep takes 10 minutes and cooking takes 30, so the whole pot is ready in 40 minutes. The recipe makes 6 servings of one bowl each.

Save this recipe for later:

Because everything happens in one pot, there are no layers to build and no separate pasta to boil, and cleanup is short: one pot, one spoon, a knife and a cutting board. That makes it a practical weeknight dinner. Chop the onion and garlic and measure the spices and broth before you start, and the cooking goes smoothly.

What Goes in the Pot

The exact amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Olive oil (2 tablespoons), onion (1 medium) and garlic (3 cloves): the base. The onion goes in first and the garlic follows for the last minute.
• Ground beef or Italian sausage (1 pound): the meat that makes the soup hearty.
• Dried oregano and basil (1 teaspoon each): the herbs that make it taste Italian.
• Red pepper flakes (1/2 teaspoon, optional): a little heat if you want it.
• Crushed tomatoes (1 can, 28 ounces): the tangy base of the soup.
• Chicken or vegetable broth (4 cups): the liquid the noodles cook in.
• Lasagna noodles (8 ounces, uncooked, broken into pieces): they give the soup its lasagna texture.
• Ricotta (1 cup): stirred in off the heat for creaminess.
• Mozzarella (1 cup) and Parmesan (1/2 cup): half of each goes into the pot and the rest goes on top.
• Salt, pepper and fresh basil or parsley: to season and garnish.

How the Soup Comes Together

Heat the oil in a large pot over medium heat and cook the diced onion until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Add the meat and cook until browned, breaking it up with a spoon, about 6 to 8 minutes. Drain off any excess fat. Stir in the oregano, basil and red pepper flakes if you are using them, and cook for one more minute.

Pour in the crushed tomatoes and broth and bring everything to a boil. Add the broken noodles, lower the heat to a simmer and cook for about 10 to 12 minutes, stirring now and then so the noodles do not stick. When they are tender, take the pot off the heat.

The cheese goes in after the pot is off the heat. Stir in the ricotta, half of the mozzarella and half of the Parmesan, then season with salt and pepper. Serve hot with the remaining mozzarella and Parmesan on top, and fresh basil or parsley if you like.

Tips for the Pot

• Season to taste. Everyone’s palate is different, and a pinch more oregano or a dash of salt can change the pot.
• Add vegetables. Chopped bell peppers, zucchini or spinach all fit in.
• Keep the herbs for the end if you like them fresh. Fresh basil or parsley goes on at serving time and adds color.
• Use any large, heavy pot. A Dutch oven is not required, and a wooden spoon is enough for stirring and breaking up the meat.

Ways to Change It

• Vegetarian: replace the meat with mushrooms and spinach and use vegetable broth. Cook the mushrooms until golden before adding the spinach, which wilts into the soup. Lentils or chickpeas are another option.
• Gluten-free: use gluten-free pasta in place of the lasagna noodles. Brown rice and chickpea pasta are two choices.
• Spicy: add more red pepper flakes or use hot Italian sausage.

What to Serve With It

Pick a side that is light, because the soup is rich with cheese. A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil and vinegar dressing gives a fresh crunch next to a rich soup. Garlic bread, spread with garlic butter and toasted until golden, soaks up what is left in the bowl. To drink, sparkling water with a squeeze of lemon or a cup of herbal tea both work.

Nutrition

Each bowl has approximately 380 calories, 18 grams of fat (8 grams saturated), 30 grams of carbohydrates, 3 grams of fiber, 6 grams of sugar, 24 grams of protein and 800 milligrams of sodium.

FAQ

Can I make this soup ahead of time?

Yes. Make it a day in advance and keep it in the refrigerator. It also works for meal prep, and the flavors blend overnight.

How should leftovers be stored?

Let the soup cool completely, then move it to an airtight container. It keeps in the refrigerator for 3 to 4 days, or in the freezer for up to 3 months. Thaw it in the refrigerator before reheating.

Can I leave out the meat?

Yes. Mushrooms and spinach, with vegetable broth, make a vegetarian version. Lentils or chickpeas also work.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us