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The Ultimate One-Pot Lasagna Soup

The Ultimate One-Pot Lasagna Soup: Cozy Comfort in a Bowl

The Ultimate One-Pot Lasagna Soup combines traditional lasagna flavors into a warm, hearty soup that is quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Comfort Foods
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Mixture
  • ¾ cup Ricotta Cheese substitute with dairy-free ricotta if needed
  • ½ cup Parmesan Cheese, freshly grated use nutritional yeast for a vegan option
  • ¼ cup Mozzarella Cheese, grated omit for dairy-free versions
For the Soup Base
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 pound Lean Ground Meat (Beef, Chicken, or Turkey) use plant-based meat for vegetarian/vegan alternative
  • ½ pound Ground Italian Sausage can be omitted or replaced with vegetarian sausage
  • 1 medium Yellow Onion, diced provides aromatics and sweetness
  • 5-6 cloves Garlic, mashed adjust to taste
  • ½ cup Fresh Basil, chopped substitute with 1-2 teaspoons dried basil
  • 2 tablespoons Italian Seasoning can be adjusted for personal preference
  • 1 teaspoon Crushed Red Pepper Flakes adjust or omit for milder soup
For the Sauce and Broth
  • ¼ cup Tomato Paste concentrates tomato flavor
  • 1 28 ounce can Crushed Tomatoes any canned tomatoes work
  • 1 32 ounce box Broth of Choice Chicken broth recommended; vegetable broth for vegetarian/vegan versions
For the Pasta
  • 8 ounces Lasagna Sheets, broken into pieces use gluten-free lasagna noodles for gluten-sensitive diets

Equipment

  • large pot
  • small bowl

Method
 

How to Make The Ultimate One-Pot Lasagna Soup
  1. Create Cheese Mixture: In a small bowl, combine ricotta, parmesan, mozzarella, and a pinch of salt and pepper; mix well.
  2. Sauté Meat: In a large pot, heat olive oil over medium heat. Add the ground meat and brown it until it's nice and golden.
  3. Add Vegetables and Spices: Stir in diced onion, mashed garlic, basil, Italian seasoning, red pepper flakes, salt, and pepper; cook for 3-4 minutes until the onions soften.
  4. Incorporate Tomatoes and Broth: Add tomato paste, crushed tomatoes, and broth; stir thoroughly to combine.
  5. Cook Pasta: Add broken lasagna sheets to the pot ensuring they are submerged; bring to a gentle boil, cover, and reduce heat. Cook for 20 minutes until the noodles are tender.
  6. Serve: Dish out the soup into bowls, top with a dollop of the cheese mixture, and enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to one week. Add a splash of broth when reheating to keep it moist.

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