Go Back
To make One Pot Lasagna Soup, you need a few key ingredients. They are: - 1 tablespoon olive oil - 1 pound ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups diced tomatoes (canned or fresh) - 4 cups vegetable or chicken broth - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese These ingredients form the base of the soup. The ground meat adds protein and flavor, while the noodles give it that lasagna feel. The cheeses bring creaminess and richness. Seasonings enhance the soup's taste. Here’s what I like to use: - 1 tablespoon Italian seasoning - 1 teaspoon dried basil - 1 teaspoon salt - 1/2 teaspoon black pepper These spices make your soup taste like a classic lasagna. Italian seasoning gives it depth, while basil adds a fresh note. Garnishes make your soup look nice and add extra flavor. You can add: - Fresh basil leaves for garnish (optional) Sprinkling fresh basil on top adds color and freshness. You can also add more Parmesan if you love cheese! To make One Pot Lasagna Soup, gather your ingredients first. You need ground beef or turkey, onion, garlic, and tomatoes. The broth adds depth, while the herbs give it flavor. You will also need lasagna noodles, ricotta, mozzarella, and Parmesan cheese. Having everything ready makes your cooking faster. 1. Heat Olive Oil: Start by heating one tablespoon of olive oil in a large pot over medium-high heat. 2. Brown the Meat: Add one pound of ground beef or turkey. Cook it for about 5-7 minutes until it turns brown. Use a spoon to break it into smaller pieces. 3. Add Onion and Garlic: Next, mix in one medium diced onion and three cloves of minced garlic. Sauté for about 3-4 minutes until the onion is clear. 4. Stir in Tomatoes and Broth: Add two cups of diced tomatoes and four cups of broth. Mix in one tablespoon of Italian seasoning, one teaspoon of dried basil, one teaspoon of salt, and half a teaspoon of black pepper. Bring it to a simmer. 5. Add Noodles: When it simmers, toss in eight broken lasagna noodles. Cook for 10-12 minutes, stirring often until the noodles are soft. 6. Mix in Ricotta: Lower the heat and stir in one cup of ricotta cheese. Make sure it blends well and becomes creamy. 7. Top with Mozzarella: Sprinkle one cup of shredded mozzarella cheese on top. Cover the pot and cook for an extra 2-3 minutes until the cheese melts. 8. Finish with Parmesan: Take it off the heat and add half a cup of grated Parmesan cheese before serving. - Use fresh herbs when possible; they enhance the taste greatly. - Let the soup sit for a few minutes after cooking; flavors blend better. - Pair it with crusty bread for a complete meal. - If you like spice, add red pepper flakes for a kick. - Taste as you cook and adjust seasonings to your liking. Enjoy crafting this easy and hearty One Pot Lasagna Soup! When making One Pot Lasagna Soup, avoid using too much liquid. If you add too much broth, your soup will be too watery. Stick to the recipe’s broth amount for the best texture. Another mistake is not breaking the noodles enough. If they are too large, they will not cook evenly. Also, make sure to stir the noodles often. This keeps them from sticking together. You can easily make this soup your own. Try using ground chicken or pork instead of beef or turkey. You can also add veggies like spinach or bell peppers for extra flavor and nutrition. If you like spice, add red pepper flakes. To change the cheese, use feta or goat cheese for a twist on flavors. Pairing your soup with the right sides makes it better. I recommend serving crusty bread for dipping. A simple green salad with a light dressing works well too. You can even add garlic bread to give a nice crunch. These sides help round out your meal and make it more filling. {{image_2}} You can easily turn this soup vegetarian. Just skip the ground meat. Instead, add more veggies. I suggest using chopped mushrooms, zucchini, or bell peppers. You can also add a can of drained chickpeas for protein. Use vegetable broth instead of chicken broth for extra flavor. The rest of the recipe stays the same. This version keeps all the tasty lasagna flavors while being plant-based. If you love slow cooking, this soup works great in a slow cooker. Start by browning the meat in a pan. Then, transfer it to the slow cooker. Add the onion, garlic, tomatoes, broth, and seasonings. Break the lasagna noodles into pieces and add them later. Cook on low for 6-8 hours. Stir in the cheeses just before serving. This method lets the flavors blend well while you go about your day. Want a gluten-free version? It’s simple! Just swap the lasagna noodles for gluten-free pasta. Be sure to check the cooking time, as some gluten-free pasta cooks faster. You can also use rice noodles for a different twist. The rest of the recipe remains the same. Enjoy a hearty bowl without the gluten! To store leftovers, let the soup cool down first. Use a clean, airtight container. This keeps the soup fresh and safe. You can store it in the fridge or freezer. In the fridge, it stays good for a few days. If you freeze it, use a freezer-safe container. Always leave some space for the soup to expand. When you're ready to eat more, reheat the soup. You can use the stove or microwave. If using the stove, place the soup in a pot. Heat over medium until warm, stirring often. If using a microwave, pour the soup into a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps it heat evenly. One Pot Lasagna Soup lasts in the fridge for about 3 to 4 days. If you freeze it, it can last up to 3 months. To keep the best taste and texture, eat it sooner rather than later. Always look for signs of spoilage before eating leftovers. Yes, you can use many types of meat. Ground turkey is lighter than beef. You can also try ground chicken or sausage. Each choice gives a unique taste. Just remember to cook it well. To make your soup creamier, add more ricotta cheese. Stir it in after cooking the noodles. You can also add heavy cream or sour cream. This gives it a rich texture that feels great. You can use various noodles. Egg noodles or rotini work well. Break them into smaller pieces, like with lasagna. You can also try gluten-free pasta if you want. Yes, you can freeze this soup. Let it cool, then store it in a freezer-safe container. It stays good for up to three months. To eat, thaw it in the fridge and reheat on the stove. In this blog post, we explored how to make One Pot Lasagna Soup. We covered all the main ingredients, suggested spices, and tasty garnishes. You now have clear cooking steps, tips to enhance flavor, and tricks to avoid common mistakes. I shared ways to customize the soup and provided tons of variations. Plus, I outlined how to store leftovers for future enjoyment. With this knowledge, you can create a delicious soup everyone will love. Enjoy your cooking!

One Pot Lasagna Soup

Warm up your dinner table with this delicious One Pot Lasagna Soup! This simple recipe combines ground beef or turkey, zesty tomatoes, and melty cheeses into a comforting bowl of goodness that's quick to prepare. Perfect for busy weeknights, it brings the classic flavors of lasagna into a hearty soup. Click through for the full recipe and make mealtime a breeze! #OnePotLasagnaSoup #EasyRecipes #DinnerIdeas #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 pound ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

2 cups diced tomatoes (canned or fresh)

4 cups vegetable or chicken broth

1 tablespoon Italian seasoning

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

In a large pot, heat olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).

    Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent (about 3-4 minutes).

      Stir in the diced tomatoes, broth, Italian seasoning, dried basil, salt, and pepper. Bring the mixture to a simmer.

        Once simmering, add the broken lasagna noodles to the pot. Cook for about 10-12 minutes, stirring occasionally, until the noodles are tender.

          Reduce the heat to low. Stir in the ricotta cheese until well combined and creamy.

            Sprinkle the shredded mozzarella cheese on top. Cover the pot and let it cook for an additional 2-3 minutes until the cheese is melted.

              Remove from heat and sprinkle grated Parmesan cheese on top before serving.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                  - Presentation Tips: Serve the soup in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese. Enjoy with crusty bread!