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One Pot Lasagna Soup

All the cozy, cheesy comfort of classic lasagna in a quick, easy, one-pot soup! Loaded with savory beef, tender pasta, and topped with a creamy ricotta dollop.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 520

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion finely diced
  • 4-5 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp crushed red pepper flakes adjust to taste
  • 2 tbsp tomato paste
  • 1 28oz can crushed tomatoes
  • 1 15oz can fire-roasted diced tomatoes do not drain
  • 6 cups low-sodium beef broth or chicken broth
  • 2 bay leaves
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 8-10 sheets lasagna noodles broken into 1-2 inch pieces (about 10 oz)
For the Cheesy Topping
  • 1 cup whole milk ricotta cheese
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 0.25 tsp freshly grated nutmeg optional
  • 0.25 tsp salt
  • 1 tbsp chopped fresh basil or parsley
For Serving
  • 2 cups shredded mozzarella cheese
  • Fresh basil or parsley thinly sliced

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. In a large Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, 5-7 minutes.
  2. Reduce heat to medium. Add diced onion and cook until soft, 5 minutes. Add garlic, oregano, basil, and red pepper flakes; cook 1 minute.
  3. Push meat aside, add tomato paste to the cleared spot and cook for 1 minute to deepen flavor, then stir into meat.
  4. Pour in crushed and diced tomatoes, scraping up browned bits. Add broth, bay leaves, salt, and pepper. Stir well.
  5. Bring soup to a boil. Add broken lasagna noodles. Reduce to a simmer and cook, uncovered, for 12-15 mins until pasta is al dente.
  6. While soup simmers, mix ricotta, Parmesan, nutmeg, ¼ tsp salt, and fresh herb in a bowl. Set aside.
  7. Once pasta is tender, remove pot from heat. Discard bay leaves. Taste and adjust seasoning.
  8. Ladle soup into bowls. Top each with a dollop of ricotta mixture, shredded mozzarella, and fresh basil. Serve immediately.

Notes

Soup thickens as it sits. Add a splash of broth or water when reheating leftovers to desired consistency. The ricotta topping is essential for the classic lasagna flavor!