One-Pot Lasagna Soup
A cozy and hearty meal that combines all the rich, comforting flavors of traditional lasagna in a simple, one-pot recipe perfect for busy weeknights.
Ingredients
Meat and Vegetables
- 1 pound ground beef or Italian sausage Use lean meat for a healthier option.
- 1 medium onion, chopped
- 3 cloves garlic, minced
Base Ingredients
- 28 oz can crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Pasta and Cheese
- 2 cups uncooked pasta (like rotini or penne)
- 1/4 cup fresh basil, chopped (optional)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese Top with extra for serving.
- Grated Parmesan cheese, for serving (optional)
Instructions
Cooking Steps
- In a large pot, brown the ground meat over medium heat. Drain any excess fat.
- Add the chopped onion and minced garlic. Cook until soft.
- Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a boil.
- Add the uncooked pasta and reduce heat. Simmer until pasta is tender, about 10-12 minutes.
- Stir in ricotta cheese and basil. Top with mozzarella cheese and let it melt before serving.
Notes
This soup is delightful served hot, topped with extra mozzarella or Parmesan cheese. Consider pairing it with a crisp side salad or some fresh garlic bread for an extra special meal. Leftover storage: Cool completely before placing in an airtight container — lasts in the fridge for up to 3 days or freeze for up to 2 months.