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- 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 pound ground beef or Italian sausage (optional for a vegetarian version) - 1 can (28 oz) crushed tomatoes - 4 cups vegetable or chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon crushed red pepper flakes - Salt and pepper to taste - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These ingredients create a rich and tasty soup. The ground meat adds depth, while the herbs bring freshness. The lasagna noodles give the soup its heartiness. The cheeses add creaminess and flavor that makes this dish comforting. You may want to try some optional ingredients to switch things up. Here are a few ideas: - Spinach or kale for added greens - Zucchini or bell peppers for extra veggies - Italian herbs like thyme or parsley for more flavor - Different types of cheese, like fontina or gouda These additions can change the taste and make it your own. Feel free to experiment! When serving, some toppings can elevate your soup. Here are my favorites: - Shredded mozzarella for that melty goodness - Grated Parmesan for a salty bite - Fresh basil leaves for a bright finish - Crusty bread on the side for dipping These toppings not only look nice but also enhance the flavors. They make each bowl feel special and inviting! To start, I heat a tablespoon of olive oil in a large pot over medium heat. I add one chopped onion and let it cook for about three to four minutes. This step helps the onion soften and release its sweet flavor. Next, I stir in three minced garlic cloves. I cook this for one more minute until I smell that amazing garlic aroma. If you choose to include meat, now is the time to add one pound of ground beef or Italian sausage. I break it apart with a spoon and cook until it turns brown. This takes about five to seven minutes. If there’s extra fat, I drain it away. This keeps my soup from being too greasy. After the meat is cooked, I stir in a can of crushed tomatoes and four cups of vegetable or chicken broth. Then, I add one teaspoon of dried oregano, one teaspoon of dried basil, and half a teaspoon of crushed red pepper flakes for a little heat. I sprinkle in salt and pepper to taste, then bring everything to a boil. Once it boils, I reduce the heat and add eight broken lasagna noodles. I let them cook for about ten to twelve minutes, stirring now and then. When the noodles are tender, I take the pot off the heat and mix in one cup of ricotta cheese. This makes the soup creamy and rich. I serve it hot, topped with shredded mozzarella, grated Parmesan, and fresh basil leaves for a burst of flavor. To get the best flavor, start with fresh ingredients. Use ripe tomatoes and fresh herbs. Cook the onion until it's soft. This adds a nice base flavor. When adding garlic, stir it in for just a minute. Overcooking can make it bitter. For a touch of heat, adjust the red pepper flakes to your taste. You can also add a splash of balsamic vinegar for depth. Stir in the ricotta for a creamy texture right before serving. Top the soup with mozzarella and Parmesan for that cheesy finish. If you want a vegetarian version, skip the meat and use more veggies. Try mushrooms, spinach, or zucchini for added flavor. You can swap out the chicken broth for vegetable broth. For gluten-free needs, use gluten-free lasagna noodles. Just remember to check the package for cooking times. If you're lactose intolerant, you can use dairy-free cheese. This way, everyone can enjoy this tasty soup without worry. Store any leftover soup in an airtight container. It keeps well in the fridge for up to three days. If you want to store it longer, freeze it. Make sure to let it cool first. Use freezer-safe containers to keep it fresh. When reheating, add a bit of broth to restore the soup's texture. Stir well as it heats to ensure even warmth. Enjoy your hearty meal even after the first serving! {{image_2}} To make a vegetarian version, skip the meat. Use 1 pound of mushrooms instead. Slice them and cook them with the onions. This adds great flavor and texture. You can also add zucchini or spinach for extra greens. They cook down well and blend nicely. Use vegetable broth instead of chicken broth. This keeps it tasty and meat-free. The rest of the steps stay the same. For a gluten-free option, swap out the lasagna noodles. Use gluten-free pasta or rice noodles. Make sure to check the package for cooking times. Adjust the broth as needed for the right consistency. You can also use lentils for a hearty touch. Just add them earlier in the cooking process. This keeps everything gluten-free and delicious. If you like heat, add more crushed red pepper flakes. Start with 1 teaspoon and adjust to your taste. You can also add sliced jalapeños for extra spice. Consider using spicy Italian sausage for a meaty kick. The flavors will blend beautifully with the tomatoes and herbs. This version of the soup warms you up and excites your taste buds. To keep your One Pot Lasagna Soup fresh, place it in an airtight container. Make sure it cools down to room temperature first. This helps to prevent moisture build-up. Store it in the fridge for up to three days. Label the container with the date for easy tracking. If you want to store the soup for longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. It can last for up to three months in the freezer. Remember to label the bags with the date. When you are ready to enjoy your soup again, reheating is easy. If frozen, thaw it in the fridge overnight. For quick reheating, place the soup in a pot over low heat. Stir often to ensure it warms evenly. You can also use a microwave; just heat it in short bursts, stirring in between. Add a splash of broth or water if it seems too thick. Enjoy your delicious soup! Yes, you can use no-boil lasagna noodles in this soup. They cook well in the broth. Just break them into smaller pieces before adding them to the pot. They will soften as the soup simmers. This saves time and effort. You will still get that lovely lasagna taste without the fuss. One Pot Lasagna Soup lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, let it cool before sealing it up. Reheat it on the stove over low heat for the best flavor. To make your soup creamier, you can add more ricotta cheese. Stir it in right before you serve. You can also add heavy cream or sour cream for extra richness. Another option is to mix in cream cheese for a delicious twist. Each of these options will give you a smooth and rich texture. One Pot Lasagna Soup is easy to make and fun to enjoy. We covered the key ingredients, step-by-step instructions, and helpful tips. You can personalize the soup with variations like vegetarian or gluten-free options. Storing leftovers and reheating them is simple too. Remember, you can always adjust flavors to fit your taste. Enjoy making this dish for friends or family. It’s sure to please everyone!

One Pot Lasagna Soup

Warm up with a comforting bowl of Cheesy One Pot Lasagna Soup! This easy recipe combines the rich flavors of lasagna in a creamy soup that's perfect for busy weeknights. Enjoy tender noodles, hearty beef or a veggie option, and plenty of cheese! In just 30 minutes, you'll have a delicious meal that will satisfy everyone. Click through to discover how to make this cozy dish and elevate your dinner game today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 pound ground beef or Italian sausage (optional for a vegetarian version)

1 can (28 oz) crushed tomatoes

4 cups vegetable or chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon crushed red pepper flakes

Salt and pepper to taste

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

    Add the ground beef or Italian sausage (if using) to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.

      Stir in the crushed tomatoes, broth, dried oregano, dried basil, crushed red pepper flakes, and season with salt and pepper. Bring the mixture to a boil.

        Once boiling, reduce the heat to a simmer and add the broken lasagna noodles. Cook for about 10-12 minutes, or until the noodles are tender, stirring occasionally.

          Remove the pot from heat and stir in the ricotta cheese until fully mixed.

            Serve the soup hot, topped with shredded mozzarella cheese and a sprinkle of grated Parmesan. Garnish with fresh basil leaves for an extra pop of flavor.

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 6