Imagine this: a chilly night, a warm bowl of soup, and all the flavors of your favorite lasagna combined into one delicious dish. That’s what you get with The Ultimate One-Pot Lasagna Soup! It’s like a big, comforting hug in a bowl. And the best part? It’s ready in just 30 minutes, making it perfect for busy weeknights when you need something hearty and satisfying.
When I think of comfort food, lasagna is always at the top of my list. But let’s face it, making traditional lasagna can be a bit of a hassle. That’s why I came up with this recipe for lasagna soup—it has all the same flavors and ingredients as traditional lasagna, but it’s way easier to make!
This soup is so versatile, too. You can use whatever meat you have on hand—beef, chicken, turkey, it all works great. And if you need to make it gluten-free or dairy-free, it’s easy to customize to your dietary needs. Plus, it’s perfect for meal prepping, so you can have a delicious and comforting meal ready to go whenever you need it.
Cozy One-Pot Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
- 3/4 cup Ricotta Cheese
- 1/2 cup freshly grated Parmesan Cheese
- 1/4 cup grated Mozzarella Cheese
- 2 tablespoons Olive Oil
- 1 pound Lean Ground Beef (Chicken, or Turkey)
- 1/2 pound Ground Italian Sausage (casing removed)
- 1 medium Yellow Onion (diced)
- 5–6 cloves Garlic (minced)
- 1/2 cup Fresh Basil (chopped)
- 2 tablespoons Italian Seasoning
- 1 teaspoon Crushed Red Pepper Flakes
- 1/4 cup Tomato Paste
- 1 28- ounce can Crushed Tomatoes
- 1 32- ounce box or 4 cups Broth of Choice (such as chicken broth)
- 8 ounces Lasagna Sheets (broken into pieces)
Instructions
- Start by preparing the cheese mixture. Combine the ricotta, parmesan, and mozzarella cheeses in a small bowl, along with a pinch of salt and pepper. Set aside.
- Heat olive oil in a large pot over medium heat. Add the ground meat and sausage, and cook until browned.
- Add diced onion, minced garlic, basil, Italian seasoning, and crushed red pepper flakes to the pot. Cook for a few minutes until the onions soften.
- Stir in tomato paste, crushed tomatoes, and chicken broth. Add broken lasagna sheets, ensuring they’re fully submerged in the liquid.
- Bring the soup to a gentle boil, then cover and reduce heat to low. Let it simmer for 20 minutes, until the lasagna noodles are cooked through.
- Once done, top each serving with a dollop of the cheese mixture. Serve hot and enjoy! Store any leftovers in the fridge for up to a week.
