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rant.
Pour in the broth, crushed tomatoes, and tomato sauce. Stir to combine and bring the mixture to a boil.
Add broken lasagna noodles directly into the soup. Reduce heat and simmer for about 12–15 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
Once the noodles are cooked, stir in the ricotta cheese and about half of the mozzarella and Parmesan. Let it melt into the soup for a rich, creamy texture.
Ladle into bowls and top with the remaining cheese and a sprinkle of fresh basil or parsley. Serve with warm garlic bread or a green salad.
Tips for Success
- Break the noodles into 1–2 inch pieces before adding to the pot for easier eating.
- Stir often while simmering to keep the noodles from sticking to the bottom of the pot.
- Want it creamier? Add a splash of heavy cream or a dollop of sour cream.
- Make it ahead: The soup reheats beautifully—just note that the noodles will continue to absorb liquid, so you may need to add a little extra broth when warming it up.
Variations to Try
- Vegetarian Version: Use vegetable broth and swap the meat for chopped mushrooms, lentils, or zucchini.
- Spicy Kick: Use hot Italian sausage or add extra red pepper flakes for more heat.
- Gluten-Free: Substitute with gluten-free pasta or lasagna noodles.
- Low-Carb: Use zucchini noodles or skip the pasta altogether and just enjoy the rich broth and cheese combo.
Final Thoughts
One Pot Lasagna Soup is everything we love about lasagna—comforting, rich, satisfying—without the hours of prep or mountain of dishes. It’s a warm hug in a bowl, perfect for weeknight dinners, cozy weekends, or feeding a hungry crowd. With its incredible flavor and simple process, this dish proves that you don’t need to sacrifice comfort for convenience.
Once you make it, don’t be surprised if it becomes your new favorite way to enjoy lasagna!
Would you like a printable recipe card or ideas for turning this into a slow cooker version?
