One Pot Lasagna Soup: A Comforting Twist on a Classic

How to Make One Pot Lasagna Soup

1. Cook the Meat

• In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up into small pieces. Drain any excess fat.

2. Sauté Aromatics

• Add the diced onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3-5 minutes.

3. Build the Broth

• Stir in the tomato paste, then add the crushed tomatoes, broth, and water. Mix in the Italian seasoning, dried basil, and sugar (if using). Season with salt and pepper to taste.

4. Simmer and Add Pasta

• Bring the mixture to a boil, then reduce the heat to a simmer. Add the broken lasagna noodles and cook until tender, about 10-12 minutes. Stir occasionally to prevent sticking.

5. Incorporate the Cheese

• In a small bowl, combine the ricotta cheese, half of the mozzarella, and Parmesan cheese. Mix until smooth.

6. Serve and Garnish

• Ladle the soup into bowls and dollop a spoonful of the cheese mixture on top. Sprinkle with the remaining mozzarella cheese and garnish with fresh parsley or basil. Serve immediately and enjoy!

Tips for the Best Lasagna Soup

• Noodle substitutions: If you don’t have lasagna noodles, any short pasta like penne, rotini, or bowties works well.
• Vegetarian version: Omit the meat and add vegetables like zucchini, mushrooms, or spinach for a veggie-packed alternative.
• Make it creamy: Add a splash of heavy cream or half-and-half for an extra indulgent touch.