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Cozy One Pot Lasagna Soup

All the classic, cheesy flavor of lasagna in a quick and easy one-pot soup! Ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 can (6 oz) tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 tbsp Italian seasoning
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • 6 cups chicken broth low sodium
  • 0.5 cup dry red wine optional, substitute with broth
  • 0.25 cup heavy cream or half-and-half
  • 10 ounces lasagna noodles broken into pieces
  • salt and black pepper to taste
For the Cheesy Topping
  • 1 cup whole milk ricotta cheese
  • 0.5 cup Parmesan cheese grated, plus more for serving
  • 1 cup mozzarella cheese shredded
  • 0.25 cup fresh basil chopped, for garnish

Equipment

  • Dutch Oven or Large Stockpot
  • Wooden spoon
  • Ladle
  • Small Mixing Bowl

Method
 

  1. In a large Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, seasoning with salt and pepper. Drain excess fat if desired.
  2. Add the diced onion and cook for 4-5 minutes until soft. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Push ingredients to the side. Add tomato paste to the cleared space and cook for 1 minute. Add crushed tomatoes, Italian seasoning, oregano, and red pepper flakes. Stir everything together and cook for 2-3 minutes.
  4. If using, pour in the red wine to deglaze the pot, scraping up the browned bits. Let it reduce by half, about 2-3 minutes.
  5. Pour in the chicken broth and heavy cream. Stir to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Bring the soup back to a simmer. Add the broken lasagna noodles and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
  7. While pasta cooks, prepare the cheese topping by mixing the ricotta, Parmesan, and a pinch of black pepper in a small bowl.
  8. Once pasta is cooked, taste the soup and adjust seasoning. Ladle into bowls, top with a dollop of the ricotta mixture, shredded mozzarella, and fresh basil. Serve immediately.

Notes

For best leftovers, cook the pasta separately and add it to individual bowls when serving to prevent it from becoming too soft in the stored soup.