Picture this: it’s pouring outside, your couch is calling, and all you want is lasagna without the 12-step assembly line. Enter one-pot lasagna soup—the lazy genius that tastes like Nonna’s hug but cleans up in five seconds flat. Let’s make magic.
Why This Recipe is Awesome
Because who has time for béchamel when Netflix exists? This bad boy packs all the lasagna vibes—noodles, cheese, sauce—into one glorious pot. It’s basically foolproof (I tested it after two wines), ready in 30 minutes, and leaves you with energy to binge-watch instead of scrubbing. Win-win, baby.
Ingredients You’ll Need
Round up these usual suspects—no fancy grocery run required:
- 1 lb ground beef (or Italian sausage if you’re extra)
- 1 medium onion, diced (cry it out, we don’t judge)
- 4 garlic cloves, minced (fresh > jarred, fight me)
- 4 cups chicken broth (low-sodium so you control the salt chaos)
- 1 (28 oz) can crushed tomatoes (with basil if you’re feeling bougie)
- 2 tbsp tomato paste (the flavor booster you didn’t know you needed)
- 8-10 lasagna noodles, snapped into bite-sized chaos
- 2 tsp Italian seasoning (or whatever’s lurking in your spice graveyard)
- Salt & pepper (to taste, obviously)
- 1 cup ricotta cheese (full-fat or bust)
- 1.5 cups shredded mozzarella (because more cheese = more love)
- 1/2 cup grated Parmesan (the salty confetti)
- Fresh basil or parsley (for that Instagram garnish)
Step-by-Step Instructions
- Heat your biggest pot over medium-high. Add ground beef and cook until browned, breaking it up like you’re mad at it (5-7 minutes). Drain excess fat unless you’re into greasy regrets.
- Throw in onion and garlic. Sauté until soft and fragrant—your kitchen should smell like pure joy in 3 minutes.
- Add tomato paste and let it caramelize for 1 minute. This is the secret flavor bomb—don’t skip it.
- Pour in crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir, scrape up those brown bits (free flavor!), and bring to a boil.
- Add broken lasagna noodles. Reduce to simmer and cook 10-12 minutes until noodles are al dente. Stir occasionally—they love sticking together like clingy exes.
- Turn off heat. Stir in ricotta until creamy swirls appear. Ladle into bowls, top with mozzarella and Parmesan, and watch the cheese pull happen. Garnish like a pro.
Common Mistakes to Avoid
- Using cold broth: Shock = sad noodles. Room temp or warm it up first.
- Overcrowding the pot: Noodles need space to party. Use a Dutch oven if you’ve got one.
- Adding cheese too early: It turns grainy. Patience, grasshopper.
- Forgetting to taste: Season as you go—bland soup is a crime.
Alternatives & Substitutions
Vegetarian? Lentils or beyond meat crumbles work. Spinach + mushrooms = veggie jackpot. Gluten-free? GF noodles, just reduce cook time by 2 minutes. Spicy kick? Red pepper flakes or hot Italian sausage. FYI: cottage cheese + blender = ricotta dupe in a pinch.
FAQs
1. What is One-Pot Lasagna Soup?
It’s a comforting, deconstructed version of classic lasagna made entirely in one pot — no layering or baking required. It has all the flavors of traditional lasagna (savory meat sauce, tender noodles, creamy cheese) but in a hearty soup form.
2. Can I make this soup vegetarian?
Absolutely! Skip the meat and use plant-based ground “beef” or extra veggies like mushrooms, zucchini, and spinach. Swap chicken or beef broth for vegetable broth.
3. What kind of noodles should I use?
Traditional lasagna noodles broken into pieces work best for that lasagna feel. But you can use any pasta shape you have on hand — bowties, rotini, or penne all work great.
4. Can I make this ahead of time?
Yes, but for best texture, cook the noodles separately and add them when reheating. Otherwise, they can soak up too much broth and become mushy.
5. How do I store leftovers?
Cool the soup completely and store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding extra broth if it thickens too much.
6. Can I freeze Lasagna Soup?
Yes! Let it cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.
Related Recipes:
- Irresistible Perfect Strawberry Shortcake: Summer Bliss
- Irresistible Bakery Pumpkin Muffins: Streusel Bliss
- Healing Grandma’s Chicken Noodle Soup: Cure-All Magic
- Ultimate Taco Soup: Easy Weeknight Family Love
Final Thoughts
There you have it—cozy, viral, one-pot lasagna soup that’s about to become your signature move. Make it tonight, tag your friends, and bask in the “how did you make this?!” compliments. You’ve earned that second bowl. Now go be the soup wizard you were born to be.
Pot Lasagna Soup
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 6 cups beef broth
- 1 28 oz can crushed tomatoes
- 1 6 oz can tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 8 oz lasagna noodles broken into pieces
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Brown ground beef with onion and garlic in a large pot over medium heat.
- Drain excess fat and stir in crushed tomatoes, tomato paste, beef broth, basil, oregano, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add broken lasagna noodles and cook until tender, about 10-12 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with Parmesan cheese and fresh herbs.
Notes
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:
