If you’re craving all the flavors of lasagna but don’t have the time (or energy) to layer up a traditional lasagna, this One Pot Lasagna Soup is the perfect solution. It’s hearty, rich, and packed with everything you love about the classic dish, but with way less hassle! Think of it as lasagna’s cozy, soupy cousin – ready in just 35 minutes and made entirely in one pot.
This soup has all the elements of a comforting Italian meal: savory ground beef, tender lasagna noodles, a rich tomato-based broth, and creamy cheese on top. It’s the kind of dish that warms you up from the inside out – perfect for busy weeknights or when you just need a comforting meal without a ton of effort.
Why You’ll Love This Soup
The beauty of One Pot Lasagna Soup is that it gives you all the lasagna flavors without the hours of layering and baking. It’s a simple, one-pot recipe that saves you time in the kitchen but delivers big on flavor. Plus, it’s a crowd-pleaser. Whether you’re cooking for your family or having friends over for dinner, this soup is sure to satisfy even the pickiest eaters.
Another reason this soup shines? The creamy dollop of ricotta and parmesan added right at the end. It melts into the warm soup, creating a rich, indulgent texture that brings everything together. And if you’re feeling fancy, a sprinkle of fresh basil on top adds that extra bit of freshness.
How to Serve One Pot Lasagna Soup
This soup is a complete meal in itself, but if you’re looking to pair it with something, here are a few ideas:
- Crusty Bread: Serve with a side of garlic bread or a warm baguette to soak up all that delicious broth.
- Salad: A light, refreshing salad like a simple Caesar or mixed greens will complement the richness of the soup.
- Wine Pairing: If you’re enjoying this dish on a weekend or special occasion, pair it with a glass of red wine. A smooth Italian red, like Chianti or Sangiovese, works wonderfully with the flavors.
Tips for Making the Best Lasagna Soup
While this recipe is pretty straightforward, here are a few tips to ensure your soup turns out perfectly every time:
- Use High-Quality Marinara: Since marinara sauce plays a big role in the flavor of this soup, using a good-quality store-bought sauce can make all the difference. Look for one that’s rich and flavorful, or better yet – use your favorite homemade version.
- Cook the Noodles Just Right: Be sure to break the lasagna noodles into 2-inch pieces before adding them to the soup, and cook them until they’re just tender. Overcooked noodles can become mushy, so keep an eye on the pot during the last few minutes of cooking.
- Cream It Up: Adding the heavy cream at the end gives the soup a luscious, creamy texture that makes it feel indulgent without being too heavy. If you prefer a lighter option, you can substitute with half-and-half.
Customizing Your Lasagna Soup
One of the best things about this recipe is how easily you can customize it:
- Vegetarian Option: Want to skip the meat? You can easily make this soup vegetarian by swapping the ground beef for vegetables like mushrooms or zucchini.
- Spice Level: If you like a bit of heat, feel free to increase the crushed red chili flakes. On the flip side, if you’re serving this to kids or prefer a milder flavor, you can reduce or omit them entirely.
- Cheese Choices: While the ricotta and parmesan topping is a classic, you can experiment with different cheeses like mozzarella or pecorino for a twist.
Lasagna Soup
Ingredients
- 1 lb ground beef
- 1 yellow onion
- 3 cloves garlic
- 1 6 oz can tomato paste
- 1 teaspoon crushed red chili flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano
- 3 cups marinara sauce
- 4 cups beef broth
- ½ cup heavy cream
- 6 to 8 lasagna noodles
- 1 cup ricotta
- ¾ cup parmesan
- Optional: fresh basil
Instructions
- Warm olive oil in a large Dutch oven over medium-high heat. Dice the onion and toss it into the pot. Sauté for around 5 minutes until the onion turns soft and translucent.
- Finely chop the garlic and add it to the pot, followed by the ground beef. Cook for 7 to 10 minutes, stirring occasionally, until the beef is fully browned. Drain any excess fat.
- Pour in the marinara sauce, beef broth, and mix in the salt, pepper, oregano, chili flakes, and tomato paste. Stir thoroughly, then bring the mixture to a boil.
- Break the lasagna noodles into roughly 2-inch pieces and drop them into the soup. Lower the heat and let it simmer for 8 to 10 minutes until the noodles are cooked through.
- Mix in the heavy cream, stirring to incorporate.
- In a separate bowl, blend the ricotta and parmesan cheeses.
- Ladle the soup into bowls and add a generous spoonful of the ricotta mixture on top. Garnish with freshly chopped basil, if desired, and enjoy!