Description
This easy lasagna soup is a comforting one-pot meal that captures the flavors of classic lasagna without the fuss of layering or baking. It’s packed with savory ground meat, rich tomato sauce, tender noodles, and creamy cheese, making it a perfect family-friendly dinner for any night of the week.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 lb ground beef or ground turkey
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 1 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 6 cups chicken or vegetable broth
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese (for topping)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley or basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another minute. Add the ground beef or turkey. Season with salt, pepper, and Italian seasoning. Cook until the meat is browned and fully cooked, breaking it up as it cooks.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, tomato sauce, and broth. Stir everything together and bring to a gentle boil.
- Reduce heat to a simmer and add the broken lasagna noodles. Let the soup simmer uncovered for 12–15 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- While the soup is simmering, combine the ricotta cheese, Parmesan, parsley, salt, and pepper in a bowl. Mix well and set aside.
- Ladle the soup into bowls. Add a generous spoonful of the ricotta mixture on top and sprinkle with shredded mozzarella. Garnish with more herbs if desired. Enjoy immediately.
Notes
- Use quality crushed tomatoes, such as San Marzano, for the best flavor.
- Cook noodles directly in the broth to absorb more flavor.
- Do not overcook the pasta, as it will continue to soften in the hot soup.
- Add spinach or kale during the last 5 minutes of cooking for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers (without the ricotta topping) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop, One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg