Description
This one pot lasagna soup delivers all the classic flavors of lasagna—rich tomato broth, fragrant herbs, chewy noodles, and creamy cheese—in a fuss-free, single pot format. Perfect for busy summer evenings, it’s hearty, comforting, and easy to adapt for different dietary needs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef or Italian sausage (or turkey/plant-based crumbles for vegetarian)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon balsamic vinegar (optional)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 ounces lasagna noodles, broken into pieces (or any short pasta)
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta or cottage cheese
- 1/3 cup grated Parmesan cheese
- Fresh basil, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and sauté for another minute.
- Add ground beef or sausage to the pot. Break it up with a spoon and cook until browned and no pink remains, about 7-8 minutes. Drain excess fat if needed.
- Stir in tomato paste, crushed tomatoes, and balsamic vinegar. Mix well. Add Italian seasoning, basil, red pepper flakes, salt, and pepper. Cook for 3 minutes.
- Pour in broth and bring to a gentle boil. Reduce heat and simmer for about 10 minutes. Taste and adjust seasonings as needed.
- Break lasagna noodles into 2-inch pieces and add to the pot. Stir occasionally and cook until noodles are al dente, about 8-10 minutes.
- Remove pot from heat. Stir in mozzarella and ricotta/cottage cheese until melted and creamy. Sprinkle Parmesan on top and cover for 2 minutes to let cheese melt.
- Ladle soup into bowls. Top with fresh basil and extra Parmesan if desired. Serve hot.
Notes
For gluten-free, use gluten-free pasta. For vegetarian, use plant-based crumbles and vegetable broth. Add extra veggies like zucchini or spinach for more nutrition. If soup thickens after sitting, add more broth when reheating. Blend cottage cheese for a creamier texture. Taste and adjust salt/spices as you go.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 450
- Sugar: 8
- Sodium: 900
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 5
- Protein: 28
Keywords: lasagna soup, one pot, summer dinner, easy family recipe, Italian soup, comfort food, weeknight meal, lasagna, soup, quick dinner