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Easy One-Pot Lasagna Soup

A comforting and flavorful lasagna soup that's ready in under an hour. Perfect for a weeknight meal!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 pound Ground beef (or Italian sausage, or a mix)
  • 28 ounces Crushed tomatoes
  • 15 ounces Tomato sauce
  • 15 ounces Ricotta cheese
  • 1 Egg lightly beaten
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 9 Lasagna noodles, broken oven-ready, broken into 1-inch pieces
  • 2 cups Vegetable broth or chicken broth
  • 1 cup Mozzarella cheese, shredded

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in crushed tomatoes, tomato sauce, ricotta cheese, egg, Parmesan cheese, oregano, basil, salt, and pepper. Mix well to combine.
  4. Add the broken lasagna noodles and vegetable broth (or chicken broth). Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  5. Stir in mozzarella cheese during the last 5 minutes of cooking, or until melted and bubbly.
  6. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

For a spicier soup, add a pinch of red pepper flakes. You can also add other vegetables like spinach or mushrooms. Leftovers can be stored in the refrigerator for up to 3 days.