Oh my gosh, you guys – if there’s one soup that’s gotten me through busy weeknights and cozy weekends alike, it’s this one-pot lasagna soup. Picture all the rich, comforting flavors of your favorite lasagna, but in a bowl you can whip up in about 30 minutes with just one pot to clean. I first stumbled on this idea years ago when my craving for lasagna collided with my exhaustion from stacking dishes, and honestly? It’s been a game-changer. The secret’s in those broken lasagna noodles that soak up the tomatoey broth, the melty cheese on top, and that unbeatable shortcut of tossing everything together while it simmers. Trust me, after one bite, you’ll wonder why you ever bothered with layering noodles the old-fashioned way.
Why You’ll Love This One-Pot Lasagna Soup
Honestly, what’s not to love? This soup is like a big, cozy hug in a bowl, but without any of the fuss. Here’s why it’s my go-to:
- One pot, one mess: No layering, no endless dishes—just toss everything in and let it bubble away while you relax (or, you know, chase kids around the kitchen).
- Weeknight superhero: From fridge to table in 35 minutes flat, even on those “I-can’t-even” evenings.
- Flavor bomb: All the garlicky, herby, cheesy goodness of lasagna, but the noodles cook right in the broth—genius, right?
- Leftover magic: Tastes even better the next day (if it lasts that long).
Seriously, this soup solves problems you didn’t even know you had.
Ingredients for One-Pot Lasagna Soup
Here’s everything you’ll need to make this cozy, flavor-packed soup happen—nothing fancy, just good stuff you probably already have in your pantry. (See? I told you it was easy!)
- 1 lb ground beef – I use 85% lean for the best flavor, but turkey works great too
- 1 small onion, diced – no need for perfect knife skills here
- 3 cloves garlic, minced – or more if you’re garlic-obsessed like me
- 1 can (28 oz) crushed tomatoes – the saucy backbone of the whole pot
- 4 cups chicken broth – keeps it rich without being too heavy
- 1 can (8 oz) tomato sauce – that extra hit of tomato goodness
- 1 tsp dried basil + 1 tsp dried oregano – the classic Italian duo
- 8 lasagna noodles, broken into pieces – just smash ’em with your hands!
- 1/2 cup ricotta + 1/2 cup shredded mozzarella – for that melty, cheesy crown
- Salt and pepper – to taste, as always
How to Make One-Pot Lasagna Soup
Okay, friends – let’s get cooking! This soup comes together so easily, you’ll be amazed. Just follow these simple steps, and you’ll have a pot of comfort ready before you know it.
Step 1: Brown the Ground Beef
Grab your favorite big pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in that pound of ground beef and let it sizzle away, breaking it up with your spoon as it cooks. You’ll know it’s ready when there’s no pink left – about 5-6 minutes. If there’s a lot of grease (especially with beef), just tilt the pot and spoon some out – we want flavor, not a greasy soup!
Step 2: Sauté Aromatics
Now for the flavor boosters! Add your diced onion and minced garlic right into that beefy goodness. Stir them around until the onions turn translucent and soft – about 3 minutes. Don’t rush this step – that’s when the magic happens and your kitchen starts smelling amazing.
Step 3: Simmer the Soup
Time to bring it all together! Pour in the crushed tomatoes, tomato sauce, chicken broth, basil, and oregano. Give it a good stir, then crank the heat up until it starts bubbling. Now the fun part – take those lasagna noodles and break them into rough pieces right over the pot (no need to be neat!). Reduce the heat to a gentle simmer and let it cook for 15-20 minutes, stirring occasionally, until the noodles are tender and the flavors have married beautifully.
Step 4: Serve with Cheese
Here’s where it gets really good. Ladle that steaming, tomatoey goodness into bowls, then dollop with creamy ricotta and sprinkle with mozzarella. Watch as the cheese melts into the hot soup – it’s pure magic! Grab a spoon and dig in while it’s piping hot. (Pro tip: Let it sit for 5 minutes if you can resist – the flavors deepen even more!)
Tips for the Best One-Pot Lasagna Soup
After making this soup more times than I can count (my family begs for it!), I’ve picked up a few tricks:
- Go green: Toss in a couple handfuls of fresh spinach during the last 5 minutes of cooking – it wilts perfectly and sneaks in extra nutrients.
- Lighten up: Swap the beef for ground turkey or chicken if you prefer – just add an extra drizzle of olive oil for richness.
- Cheese matters: Don’t skip the ricotta topping! Its creaminess balances the tomato tang beautifully.
- Extra love: Stir in a pinch of red pepper flakes if you like a little kick – my husband’s favorite tweak.
Remember – taste as you go and trust your instincts. That’s how the best soups happen!
Variations of One-Pot Lasagna Soup
The beauty of this recipe? It’s like a choose-your-own-adventure book—so easy to tweak based on what you’re craving or what’s in your fridge! Here are my favorite twists:
- Vegetarian vibes: Skip the beef and use mushrooms or lentils instead—they soak up flavors like champs.
- Gluten-free fix: Swap regular noodles for your favorite GF lasagna noodles (they hold up surprisingly well!).
- Veggie boost: Throw in diced zucchini, bell peppers, or even kale during the simmer—great for cleaning out the crisper drawer.
- Creamy dreamy: Stir in a splash of heavy cream or coconut milk at the end for extra richness.
See? One pot, endless possibilities—that’s my kind of cooking!
Serving Suggestions for One-Pot Lasagna Soup
This soup is a star on its own, but here’s how I love to round out the meal for maximum comfort:
- Crusty garlic bread – because dunking is mandatory
- Simple green salad with balsamic dressing – for that fresh crunch contrast
- A chilled glass of Chianti – tastes like a Tuscan grandma approved
Trust me, this combo turns Tuesday night into something special!
Storage and Reheating Instructions
Got leftovers? Lucky you! This soup keeps beautifully in the fridge for up to 3 days—just store it in an airtight container. When reheating, warm it gently on the stove with a splash of broth to loosen it up. The noodles will soak up liquid as it sits, so don’t panic if it thickens! For the full experience, always add fresh cheese toppings after reheating.
Nutritional Information for One-Pot Lasagna Soup
Here’s the scoop per serving (about 1¼ cups): 420 calories, 25g protein, 42g carbs (5g fiber), and 18g fat. Remember—nutritional values are estimates and may vary based on ingredients and brands used. Now go enjoy that cheesy goodness guilt-free!
Frequently Asked Questions
You’ve got questions? I’ve got answers! Here are the most common things people ask me about this magical one-pot lasagna soup:
Can I freeze this soup?
Honestly? I don’t recommend it. The noodles tend to get mushy when thawed. But here’s my trick – make the soup base (everything except the noodles and cheese), freeze that, then cook fresh noodles when you’re ready to eat!
How do I make it vegetarian?
So easy! Just swap the beef for mushrooms (baby bellas are my fave) or a cup of cooked lentils. Oh, and use veggie broth instead of chicken. You’ll still get that rich, hearty flavor you’re craving.
My soup got too thick overnight – help!
No worries! Just stir in a splash of broth or water when reheating. Those noodles are thirsty little things! Start with 1/4 cup and add more until it’s the perfect soupy consistency.
Can I use no-boil lasagna noodles?
Absolutely! They work great – just break them up and add a couple extra minutes to the cooking time. Regular lasagna noodles give more of that authentic “I just ate lasagna” texture though.
There you have it – all my best soup secrets! Now go make a pot and tell me how it turns out. (Extra points if you send cheesy, steamy photos – I live for those!)
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1-Pot Lasagna Soup in 35 Minutes – Pure Bliss in a Bowl
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A hearty and easy-to-make lasagna soup with all the flavors of traditional lasagna in a comforting bowl.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 can (8 oz) tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat.
- Add onion and garlic, cooking until softened.
- Stir in crushed tomatoes, tomato sauce, chicken broth, basil, and oregano.
- Bring to a boil, then add broken lasagna noodles.
- Reduce heat and simmer for 15-20 minutes until noodles are tender.
- Season with salt and pepper.
- Serve topped with ricotta and mozzarella cheese.
Notes
- Use ground turkey for a lighter version.
- Add spinach for extra greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
