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One Pot Lasagna Soup

This One Pot Lasagna Soup combines all the classic flavors of lasagna into a comforting, quick, and easy soup that feeds a crowd without the hassle of baking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For browning the meat
  • 1 pound Italian sausage (mild or hot; casings removed) or lean ground beef/turkey Choose your preferred meat
  • 1 medium yellow onion, diced For flavor base
  • 4 cloves garlic, minced Add flavor
  • 2 tablespoons tomato paste Deepens flavor
  • 1 teaspoon dried oregano Herb for flavor
  • 1 teaspoon dried basil Use 1 tablespoon fresh at the end if desired
  • 1/2 teaspoon crushed red pepper flakes Optional, for heat
  • 1 teaspoon kosher salt Plus more to taste
  • 1/2 teaspoon black pepper To season
  • 1 28-ounce can crushed tomatoes Base for the soup
  • 4 cups low-sodium chicken or vegetable broth Liquid base
  • 8-10 pieces lasagna noodles, broken into bite-size pieces Main component for the soup
  • 1 leaf bay leaf For flavor
  • 1 cup whole-milk ricotta Cheese for creaminess
  • 1/2 cup grated parmesan Cheese for topping
  • 1-1.5 cups shredded mozzarella For topping
  • for garnish Fresh basil or parsley, chopped Use for garnish
  • 1 cup chopped spinach or kale (optional) Add for extra nutrients
  • 1 cup sliced mushrooms (optional) Add for texture
  • 1 small zucchini, diced (optional) Add for extra vegetables

Method
 

Cooking
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add sausage (or ground beef/turkey) and cook, breaking it up, until browned and cooked through, about 5–7 minutes.
  3. Spoon off excess fat if needed.
  4. Add diced onion and a pinch of salt. Cook for 3–4 minutes until translucent.
  5. Stir in minced garlic and cook for 30 seconds until fragrant.
  6. Stir in tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Cook for 1–2 minutes to caramelize the paste.
  7. Pour in crushed tomatoes and chicken/vegetable broth. Add bay leaf and bring to a gentle boil.
  8. Add broken lasagna noodles and any optional veggies. Reduce to a lively simmer.
  9. Cook for 12–15 minutes, stirring occasionally to prevent sticking, until noodles are al dente.
  10. Taste and adjust salt, pepper, or heat as necessary.
  11. If it's too thick, add more broth; if too thin, simmer for 3 more minutes.
  12. Remove bay leaf. Off heat, stir in ricotta and parmesan until mostly melted and creamy.
  13. Ladle into bowls and top with mozzarella and fresh herbs. Allow mozzarella to melt before serving.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days. For best texture, freeze the soup base without noodles for up to 3 months. Add cooked pasta when reheating.