Of course! One-Pot Lasagna Soup is the ultimate comfort food hack. It delivers all the rich, cheesy, meaty flavors of classic lasagna in a fraction of the time and with minimal cleanup.
Here is a detailed, foolproof recipe that you can easily customize.
The Ultimate One-Pot Lasagna Soup
This recipe is hearty, flavorful, and incredibly satisfying. The key is browning the meat and building the layers of flavor right in the pot.
Yields: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
For the Soup:
· 1 tbsp olive oil
· 1 lb ground Italian sausage (mild or hot) or ground beef
· 1 medium yellow onion, diced
· 4 cloves garlic, minced
· 1 (24 oz) jar of your favorite marinara or pasta sauce (about 3 cups)
· 4 cups chicken or beef broth
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 tbsp tomato paste
· 1 tsp dried oregano
· 1/2 tsp dried basil
· 1/2 tsp red pepper flakes (optional, for heat)
· Salt and black pepper to taste
· 8-10 broken lasagna noodles (about 8 oz) – see note below
For the Cheesy Topping (Essential!):
· 1 cup ricotta cheese
· 1/2 cup grated Parmesan cheese
· 1/4 cup chopped fresh basil or parsley (plus more for garnish)
· 1/4 tsp salt
· 1/4 tsp black pepper
· 1 cup shredded mozzarella cheese (for serving)
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground sausage (or beef) and onion. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is softened (about 5-7 minutes). Add the garlic and cook for one more minute until fragrant.
- Build the Soup Base: Add the tomato paste and stir for 30 seconds to cook it slightly. This deepens the flavor. Pour in the marinara sauce, diced tomatoes, broth, oregano, basil, and red pepper flakes (if using). Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Simmer: Bring the soup to a boil, then reduce the heat to a steady simmer. Let it cook for about 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste (be careful with salt if your broth and sauce are already salty).
- Cook the Noodles: Break the lasagna noodles into large, bite-sized pieces (about 1-2 inches). Add them to the simmering soup. Cook, stirring occasionally to prevent sticking, until the noodles are al dente (tender but still firm), following the package directions for time (usually 10-12 minutes).
- Make the Cheesy Topping: While the noodles are cooking, in a small bowl, mix together the ricotta, Parmesan, fresh basil, salt, and pepper.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella. The heat from the soup will melt the cheeses beautifully. Garnish with more fresh basil or parsley and serve immediately.
Recipe Notes & Customizations
· The Noodle Situation: To prevent the noodles from getting mushy (especially as leftovers), you have two options:
- Cook Separately: Boil the broken noodles in a separate pot according to package directions. Drain and add them directly to each bowl when serving. This keeps them perfectly firm.
- Use a Sturdy Pasta: Substitute lasagna noodles with mafaldine, campanelle, or rotini, which hold their shape better in soup.
· Vegetarian Version: Simply omit the meat or swap it for 2 cups of chopped mushrooms and a can of drained, rinsed lentils. Use vegetable broth.
· Creamy Version: For a richer, creamier broth, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking.
· Extra Veggies: Feel free to add chopped bell peppers, zucchini, or spinach with the onions to boost the nutrition.
· Storage: Store soup (without the cheesy topping) in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth when reheating. The ricotta mixture should be stored separately.
Enjoy your delicious, comforting, and easy one-pot meal! It’s a guaranteed crowd-pleaser.