Cheesy One Pot Lasagna Soup

$- 1 lb ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 (28 oz) can crushed tomatoes - 4 cups chicken or vegetable broth - 8 ounces uncooked lasagna noodles, broken into pieces - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese The base of this soup is rich and hearty. I love using ground beef or Italian sausage for a savory kick. The diced onion and minced garlic add a sweet and fragrant aroma as they cook. Crushed tomatoes and broth create a lovely, warm sauce. Breaking the lasagna noodles into smaller pieces helps them cook evenly. Finally, the mix of ricotta, mozzarella, and Parmesan transforms this dish into a cheesy delight. - 1 teaspoon red pepper flakes - Fresh basil leaves, for garnish If you like a little heat, add red pepper flakes. They give the soup a nice kick. Fresh basil leaves on top not only make it pretty but also add a burst of flavor. You can toss them in right before serving for the best taste. - 2 teaspoons dried Italian herbs (oregano, basil, thyme) - Salt and pepper, to taste To season the soup, I use dried Italian herbs. They blend perfectly with the meat and tomatoes. Salt and pepper help bring all the flavors to life. Always taste the soup as it cooks to adjust the seasoning. This step is key to making your soup truly delicious. {{ingredient_image_1}} First, heat a large pot over medium heat. Add 1 pound of ground beef or Italian sausage. Cook until the meat is fully browned. This should take about 5 to 7 minutes. Make sure to break up the meat into small pieces. Once the meat is cooked, drain any excess fat. This step keeps the soup from being greasy. Next, add 1 diced medium onion and 3 minced garlic cloves to the pot. Sauté them together for about 3 to 4 minutes. You want the onion to be soft and translucent. This adds a nice depth of flavor to your soup. Now, stir in 1 (28 oz) can of crushed tomatoes and 4 cups of chicken or vegetable broth. Add 2 teaspoons of dried Italian herbs and 1 teaspoon of red pepper flakes if you want some heat. Bring this mixture to a boil. Once boiling, add in 8 ounces of uncooked lasagna noodles that you have broken into pieces. Reduce the heat to medium-low. Let it simmer for about 10 to 12 minutes. Stir occasionally to keep the noodles from sticking together. To avoid mushy noodles, break your lasagna noodles into smaller pieces. This helps them cook evenly and stay firm. Always add the noodles to the pot when the soup is boiling. This quick cooking method prevents them from soaking up too much broth. Stirring is key. I like to stir gently and often when cooking the noodles. This helps them cook without sticking together. If you notice sticking, add a splash of broth or water to loosen them up. Adding extra herbs or spices can take your soup to the next level. I love adding more dried Italian herbs. You can also try fresh herbs like basil or parsley. They add bright flavor and color. Incorporating vegetables boosts the nutrition of your soup. Try adding spinach, zucchini, or bell peppers. Chop them small and stir them in when you add the noodles. They will cook quickly and blend well with the soup. For even cheese distribution, mix the ricotta and some mozzarella directly into the soup. This helps it melt smoothly throughout. To get that gooey texture, I recommend adding cheese in layers. After mixing some in, sprinkle more on top. When you serve the soup, the heat will melt it perfectly, making each bowl extra cheesy. Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor that dried herbs can't match. Stir in some right before serving for the best taste. Choose the Right Meat: For a richer flavor, use Italian sausage instead of ground beef. It will add a delicious depth to your soup. Adjust the Spice Level: If you prefer a milder soup, omit the red pepper flakes or reduce the amount to suit your taste. Make it Ahead: This soup stores well in the fridge for up to 3 days. Reheat gently, adding a splash of broth if it thickens too much. {{image_2}} You can switch the ground beef or sausage for ground turkey or chicken. These options are leaner and still tasty. If you want a meat-free meal, try lentils or mushrooms. Both add flavor and texture, making your soup just as satisfying. If you need a dairy-free soup, use dairy-free cheese like cashew or almond cheese. These options melt well and taste great. For a lighter soup, reduce the amount of cheese. You can skip the ricotta or use less mozzarella. This keeps it creamy without being too heavy. To control the spice, reduce or leave out the red pepper flakes. This makes the soup mild and kid-friendly. If you want it spicier, add more red pepper flakes or a dash of hot sauce. You can also try adding smoked paprika for a warm kick. Different herbs, like cayenne or chili powder, can also change the flavor profile. To keep your One Pot Lasagna Soup fresh, use airtight containers. Glass containers work well because you can see the soup inside. Plastic containers are lighter and also a good choice. Store the leftovers in the fridge for up to three days. If you want to save some soup for later, freeze it in portions. Use freezer-safe bags or containers for best results. When ready to eat, take out a portion and let it thaw overnight in the fridge. You can also reheat it straight from the freezer. Just add a bit of broth or water to help it heat evenly. After cooking, clean your pot right away. Soak it in warm, soapy water for easy cleaning. For non-stick pans, avoid using metal utensils. They can scratch the surface. Use silicone or wooden utensils to keep your pans in great shape. Yes, you can use no-cook lasagna noodles in this soup. They save time and effort. These noodles soften as the soup cooks. You will not need to boil them separately. Just break them into pieces and add them directly to the pot. This method makes it easy and keeps the flavors rich. Just make sure to follow the package instructions for the best results. You can serve One Pot Lasagna Soup with a few great sides. A simple green salad pairs well. You can also enjoy it with garlic bread or crusty rolls. These options add texture and balance to the meal. A sprinkle of fresh basil on top enhances flavor, too. Consider a light dessert to finish the meal, like fruit or sorbet. Reheating soup is easy and quick. You can use the microwave or stovetop. For the microwave, pour soup into a bowl. Heat for 1-2 minutes, stirring halfway. This keeps it warm and tasty. For stovetop, pour soup into a pot. Heat on low, stirring often until hot. This method prevents sticking and burns. Always check the temperature before serving. In this guide, we covered the main ingredients for One Pot Lasagna Soup, including ground beef, onions, and cheeses. I explained easy steps for cooking meat, sautéing veggies, and combining flavors. You learned tips for perfect texture and flavor enhancements. I also shared variations, storage methods, and answered common questions. Try these tips to make your soup amazing. Enjoy the rich flavors and ease of this dish!$

Cheesy One Pot Lasagna Soup

A comforting and cheesy lasagna soup made in one pot, perfect for a quick and hearty meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Ingredients

1 lb ground beef or Italian sausage
1 medium onion, diced
3 cloves garlic, minced
28 oz can crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoons dried Italian herbs (oregano, basil, thyme)
1 teaspoon red pepper flakes (optional)
8 oz uncooked lasagna noodles, broken into pieces
1 cup ricotta cheese
2 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot over medium heat, brown the ground beef or Italian sausage until fully cooked. Drain any excess fat.
Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
Stir in the crushed tomatoes, chicken or vegetable broth, dried Italian herbs, and red pepper flakes (if using). Bring the mixture to a boil.
Add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer for about 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
Once the noodles are cooked, stir in the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well until the cheeses are melted and fully incorporated.
Season with salt and pepper to taste.
Serve the soup hot and top each bowl with the remaining mozzarella and Parmesan cheeses. Garnish with fresh basil leaves for an extra burst of flavor.

Notes

Serve in deep bowls with a sprinkle of fresh basil and a piece of crusty bread on the side for a complete meal experience.

Keyword cheesy, lasagna, one-pot, soup