It’s a chilly winter evening and you need something cozy. This one-pot lasagna soup is the perfect answer to your cravings.
It delivers all the comfort of a slow-baked pasta dish. Best of all, it is ready in under an hour for your family.
Why You’ll Love This Recipe
This recipe is a true winner for any home cook. It combines tender noodles with a rich, savory broth. You get a creamy cheese finish in every single bite. It is much easier than layering a traditional lasagna.
Cleanup is a total breeze since you only need one pot. It is a fantastic choice for cold winter nights. This soup is hearty enough to satisfy the biggest appetites. Your kids will definitely ask for second helpings tonight.
Simple Method
Making this soup is incredibly straightforward and stress-free. You start by browning your meat and softening the onions. Then, you let the broth and noodles simmer together. The creamy cheese topping is the final magic touch. Even beginners can master this dish on the first try.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh garlic and herbs makes a huge difference in flavor.
- 1 pound ground Italian sausage or beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 24 ounces marinara sauce
- 6 cups chicken or beef broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- Heat a large pot over medium-high heat and brown the ground meat until fully cooked; drain any excess fat.
- Add the diced onion to the pot and sauté for 5 minutes until translucent.
- Stir in the garlic, oregano, basil, and red pepper flakes, cooking for 1 minute until fragrant.
- Add the tomato paste and stir constantly for 2 minutes.
- Pour in the marinara sauce and broth, then bring the mixture to a rolling boil.
- Add the broken lasagna noodles and reduce the heat to a simmer; cook for 12 to 15 minutes or until noodles are tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- In a separate small bowl, whisk together the ricotta, mozzarella, and parmesan cheese.
- Ladle soup into bowls and serve topped with a generous dollop of the cheese mixture and a garnish of parsley.
Best Ways to Enjoy It
Ladle the hot soup into deep, warmed bowls. Add a massive dollop of the three-cheese mixture on top. Watch the cheese melt into the rich tomato broth. Serve this with a side of warm garlic bread. A simple green salad balances the meal perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. This soup stays fresh for up to three days. Note that the noodles will absorb more liquid over time. Simply add a splash of broth when you reheat it. Warm it gently on the stove for the best results.
Tips for Best Results
- Don’t overcook the noodles or they will get too soft.
- Use mild Italian sausage to add extra depth and flavor.
- Break the noodles into small, uniform, bite-sized pieces.
- Wait to add the cheese dollop until just before serving.
- Double the batch for a hungry crowd on game day.
- Stir the pot occasionally so the noodles do not stick.
- Add a handful of fresh spinach at the end for greens.
Ways to Switch It Up
- Swap the meat for mushrooms and spinach for a vegetarian version.
- Use gluten-free lasagna noodles to keep it allergy-friendly.
- Add extra red pepper flakes if you enjoy a spicy kick.
- Swap heavy cream for half-and-half for a lighter broth.
Common Questions
Can I make this ahead of time?
You can definitely prep the broth and meat ahead of time. However, I suggest boiling the noodles right before you serve. This keeps the pasta from getting too mushy in the fridge.
What if I don’t have lasagna noodles?
You can use any short pasta shape you have on hand. Mafalda or bow-tie pasta work very well in this soup. The flavor will still be amazing and family-approved.
How do I know when the soup is done?
The soup is ready when the noodles are perfectly tender. Taste a piece of pasta to ensure it is cooked through. The broth should be slightly thickened and very fragrant.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Incredible One Pot Lasagna Soup
Ingredients
- 1 pound ground Italian sausage or beef
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 24 ounces marinara sauce
- 6 cups chicken or beef broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large pot over medium-high heat and brown the ground meat until fully cooked; drain any excess fat.
- Add the diced onion to the pot and sauté for 5 minutes until translucent.
- Stir in the garlic, oregano, basil, and red pepper flakes, cooking for 1 minute until fragrant.
- Add the tomato paste and stir constantly for 2 minutes.
- Pour in the marinara sauce and broth, then bring the mixture to a rolling boil.
- Add the broken lasagna noodles and reduce the heat to a simmer; cook for 12 to 15 minutes or until noodles are tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- In a separate small bowl, whisk together the ricotta, mozzarella, and parmesan cheese.
- Ladle soup into bowls and serve topped with a generous dollop of the cheese mixture and a garnish of parsley.
