Lasagna Soup (One-Pot, Ready in 40 Minutes)

What Makes This Recipe Work

Browning the beef and onions in the same pot builds the fond that gives the broth depth, and adding the noodles straight to the simmering soup means there is no second pot to wash.

Ingredients for Lasagna Soup (One

• 1 tbsp olive oil
• 1 lb (450 g) lean ground beef or mild Italian sausage
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt and 1/4 tsp black pepper, plus more to taste
• 6 cups (1.4 L) beef broth
• 1 can (28 oz) crushed tomatoes
• 9 lasagna noodles, broken into 2-inch pieces
• 3/4 cup (180 g) whole-milk ricotta
• 1/2 cup (55 g) grated parmesan, plus more for serving
• 2 tbsp chopped fresh basil

How to Make Lasagna Soup (One

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat, add the beef, and break it apart with a spoon until browned, 5 to 6 minutes.
2. Stir in the onion and cook until softened, about 4 minutes, then add the garlic, oregano, salt, and pepper and cook 1 minute more.
3. Pour in the beef broth and crushed tomatoes, scraping up the browned bits from the bottom, and bring to a boil.
4. Stir in the broken lasagna noodles, reduce the heat to a simmer, and cook until the noodles are tender, 10 to 12 minutes, stirring occasionally so nothing sticks.
5. Taste the broth and adjust the salt, then turn off the heat.
6. Stir a spoonful of the hot broth into the ricotta to loosen it, or keep it thick for spooning on top.
7. Ladle the soup into bowls, add a dollop of ricotta, and finish with parmesan and basil.

Tips for the Best Lasagna Soup (One

• Break each noodle into 4 to 5 rough pieces so a few fragments dissolve and thicken the broth while the larger pieces stay intact.
• Stir the pot every few minutes so the noodles do not settle and stick to the bottom.
• Taste before serving because crushed tomatoes vary in saltiness.
• For a creamy white chicken lasagna soup, swap the beef for 2 cups shredded chicken, use chicken broth, and stir in 1/2 cup cream at the end.

Variations and Substitutions

• Slow cooker lasagna soup: brown the meat and onions first, add everything except the noodles to the slow cooker on low 6 to 7 hours, then stir in the noodles and cook on high 20 minutes.
• Vegetarian lasagna soup: skip the beef, use vegetable broth, and add a diced zucchini and a can of drained white beans with the tomatoes.
• Instant pot lasagna soup: pressure cook on high 5 minutes with 1 cup less broth, quick release, then stir in the cheese topping.
• Creamier bowl: stir 1/2 cup of the ricotta directly into the pot before ladling.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days and loosen with a splash of broth when reheating, since the noodles absorb liquid.
• Freeze the soup base without the noodles for up to 3 months, then add fresh noodles as it simmers.

Lasagna Soup (One FAQ