Easy One-Pot Lasagna Soup
This easy one-pot lasagna soup delivers all the classic flavors of a traditional lasagna, including ground beef, rich tomato broth, tender pasta, and creamy cheeses, in a fraction of the time. It is a perfect quick and comforting meal for any night of the week.
Ingredients
- 1 lb ground beef lean
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning
- 0.5 tsp red pepper flakes optional
- 1 tsp salt
- 0.5 tsp black pepper
- 28 oz crushed tomatoes can
- 4 cups beef broth
- 6 oz lasagna noodles broken into 2-inch pieces
- 0.5 cup ricotta cheese
- 0.5 cup mozzarella cheese shredded
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute more until fragrant.
- Pour in crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is al dente and the soup has thickened, stirring occasionally to prevent sticking.
- While the soup simmers, combine ricotta cheese with a pinch of salt and pepper in a small bowl.
- Ladle the hot lasagna soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and fresh parsley. Serve immediately.
Notes
For a vegetarian option, omit the beef and add sautéed mushrooms or lentils. Add a handful of fresh spinach during the last 5 minutes of cooking for added greens. A pinch of red pepper flakes can add a nice kick. Serve with a side of garlic bread or crusty Italian bread for dipping.