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One-Pot Lasagna Soup

A comforting and creamy lasagna in a bowl, this One-Pot Lasagna Soup is quick to make, family-friendly, and perfect for chilly evenings.
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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
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 3 cloves garlic, minced Don't skip toasting the garlic for better flavor
  • 1 pound ground beef or Italian sausage Or substitute with lentils for a vegetarian option
  • 1 28-ounce can crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 8 pieces lasagna noodles, broken
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese For topping
  • as needed Fresh basil for garnish

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
  2. Stir in the minced garlic and cook for another minute.
  3. Add the ground beef or Italian sausage (or lentils) and cook until browned.
  4. Pour in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
  5. Reduce heat and add the broken lasagna noodles. Simmer until the noodles are cooked, about 10-12 minutes.
  6. Stir in the ricotta cheese until well mixed.
  7. Serve the soup hot, topped with shredded mozzarella and fresh basil.

Notes

This soup keeps well in the fridge for about 3-4 days. It can be frozen for up to 3 months. Reheat on the stove or microwave until bubbly.