One Pot Lasagna Soup

Instructions

1. Brown the meat: In a large pot or Dutch oven, cook ground beef or sausage over medium heat until browned. Drain excess grease if needed.
2. Add aromatics: Stir in the onion and garlic. Cook for 2–3 minutes until softened. Add Italian seasoning and red pepper flakes, if using.
3. Pour in liquids: Add broth, marinara sauce, and diced tomatoes. Stir to combine and bring to a simmer.
4. Cook the noodles: Add broken lasagna noodles. Simmer uncovered for 12–15 minutes, stirring occasionally, until the noodles are tender.
5. Mix cheesy topping: While soup simmers, mix ricotta, mozzarella, and Parmesan in a small bowl.
6. Serve: Ladle soup into bowls and dollop with a spoonful of the cheese mixture. Top with fresh herbs and enjoy!

Tips & Variations

• Make it vegetarian: Use veggie broth and swap the meat for mushrooms or lentils.
• Want it creamier? Stir in a splash of heavy cream at the end.
• Use any pasta you have on hand — small shells or rotini work great.
• Leftovers taste even better the next day and freeze well!

All the Flavor, None of the Fuss

This One Pot Lasagna Soup captures the essence of homemade lasagna without the layers, baking, or mountain of dishes. It’s warm, filling, and perfect for cozy nights when you want real comfort food fast.

Whether you’re feeding your family or meal-prepping for the week, this recipe delivers big on taste and ease — and will quickly become a regular on your dinner rotation.

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