One Pot Lasagna Soup

Instructions

1. Brown the meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef or sausage and cook until browned. Drain excess fat if needed.
2. Sauté aromatics: Add the diced onion and cook until soft, about 5 minutes. Stir in the garlic, basil, oregano, and red pepper flakes, cooking for 1–2 minutes until fragrant.
3. Add tomatoes: Stir in the tomato paste and cook for a minute, then add crushed tomatoes and broth. Bring to a simmer.
4. Add pasta: Stir in broken lasagna noodles. Simmer uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.
5. Season: Taste and adjust with salt and pepper as needed.
6. Serve: Ladle soup into bowls and top with a generous spoonful of ricotta, shredded mozzarella, and Parmesan. Garnish with fresh herbs if desired.

Tips & Variations

• Make it creamy: Stir in a splash of heavy cream at the end for a richer broth.
• Vegetarian option: Skip the meat and add mushrooms, zucchini, or lentils.
• Use any pasta: Don’t have lasagna noodles? Use bowtie, rotini, or broken spaghetti.
• Meal prep friendly: Make a large batch — it stores well and tastes even better the next day.

All the Flavor, Half the Time

One Pot Lasagna Soup is the best of both worlds — the comfort of traditional lasagna, with the ease and warmth of a hearty soup. It’s perfect for nights when you want something satisfying and simple, and the flavor will make it feel like you spent hours cooking (even though you didn’t!).

Whether you’re feeding a family or meal prepping for the week, this is one recipe that belongs in your regular rotation.

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