Easy One-Pot Lasagna Soup Recipe (30-Minute Dinner)
Classic lasagna flavors in 30-minute soup! Ground beef, broken lasagna noodles, rich tomato broth, creamy ricotta-mozzarella topping. One-pot weeknight perfection.
Equipment
- Dutch Oven
- Wooden Spoon
- Cutting board
- Chef's Knife
Ingredients
- Meat Base:
- 1 lb ground beef or Italian sausage
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- Sauce Base:
- 28 oz crushed tomatoes 1 can
- 4 cups chicken broth
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- ¼ tsp red pepper flakes optional
- Finish:
- 8 oz lasagna noodles broken 2" pieces
- ½ cup heavy cream
- Salt/pepper
- Cheese Topping:
- 1 cup ricotta cheese
- ½ cup mozzarella shredded
- ¼ cup parmesan grated
- 2 tbsp fresh basil chopped
Instructions
- Brown meat: Heat oil in Dutch oven. Cook beef 5-7 min until browned, break apart.
- Aromatics: Add onion (3 min soft). Add garlic + Italian seasoning + pepper flakes (30 sec).
- Sauce base: Add tomatoes, broth, tomato paste. Bring boil.
- Noodles: Add broken lasagna noodles. Simmer 8-10 min (al dente).
- Cream: Stir heavy cream. Season salt/pepper.
- Cheese mix: Combine ricotta, mozzarella, parmesan in bowl.
- Serve: Ladle soup, dollop cheese, sprinkle basil.
Notes
Per serving (6 servings total). Noodles absorb broth - nutrition may vary slightly.
Vegetarian option: -8g protein +2g fiber.
Gluten-free pasta: same macros.
Vegetarian option: -8g protein +2g fiber.
Gluten-free pasta: same macros.