One-Pot Lasagna Soup
A cozy, savory lasagna soup that combines all the classic flavors of traditional lasagna in a quick and easy one-pot meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Mixed
Ingredients
- 1 lb ground beef or sausage (or a mix)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) tomato sauce
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 oz lasagna noodles, broken up or small pasta shapes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Add the ground beef or sausage into the pot, breaking it apart as it cooks until browned and no longer pink. Drain excess fat if necessary.
- Stir in the tomato sauce, crushed tomatoes, and broth. Bring to a simmer.
- Stir in the broken lasagna noodles, ensuring they’re submerged in the liquid. Cook for about 10-15 minutes or until the pasta is al dente.
- Mix in dollops of ricotta cheese until it’s creamy throughout. Add shredded mozzarella and Parmesan, stirring until melted and mixed.
- Taste and adjust seasoning with salt, pepper, and Italian seasoning. Serve hot, garnished with fresh basil if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in suitable containers for 2-3 months.