Easy One Pot Lasagna Soup

Gray stock pot with Lasagna Soup with ricotta cheese and fresh basil.

5 from 10 reviews

One-Pot Lasagna Soup is full of all the flavors that you love from classic lasagna, but so much easier to make! This simple recipe made with ground beef in a rich tomato broth topped with creamy ricotta and rich Parmesan is a one-pot meal that's comfort food at its best.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American, Italian

Servings:

Calories: 389kcal

Author: Donya Mullins

Ingredients

1 tablespoon olive oil
2 pounds lean ground beef
1 medium onion - chopped
2 tablespoons garlic - minced
2 tablespoons tomato paste
1 ½ teaspoon Italian seasoning
28 ounce can crushed tomatoes
5 cups vegetable stock
8 - 9 lasagna noodles - broken into pieces
2 teaspoons salt
1 teaspoon pepper
1 cup ricotta cheese
¼ cup Parmesan cheese - grated
fresh basil - chopped **optional

Instructions

In a large stockpot, heat oil over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add ground beef and cook until browned. Add garlic and cook for 1 minute.
Add in tomato paste and Italian seasoning cooking for 1 minute. Carefully pour in tomatoes and vegetable stock. Stir. Bring the soup up to a boil then reduce to simmer. Add in lasagna noodles and simmer for 15 minutes.
***if the soup is too thick, add water.
Taste and adjust seasoning with salt and pepper.
Ladle soup into bowls and top with a spoonful of ricotta and sprinkle of Parmesan. Sprinkle with fresh basil if desired.

Notes

Recipe Variations:

- For a little kick, feel free to add red pepper flakes.

- For a little higher protein, you can swap cottage cheese for a dollop of ricotta cheese.

- Sneak in some extra veggies to this soup by adding in mushrooms or bell peppers.

Leftovers:

If you are lucky enough to have some leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stovetop or in the microwave.

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