One Pot Lasagna Soup
A hearty, one-pot twist on classic lasagna with layers of beef, tomatoes, and pasta simmered into a comforting soup.
Ingredients
Soup Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion diced
- 1 lb ground beef
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes optional
- 28 oz crushed tomatoes
- 4 cups low-sodium beef broth
- 8 oz lasagna noodles broken
Finish Ingredients
- 0.5 cup ricotta cheese
- 0.25 cup Parmesan cheese grated
- Salt and pepper to taste
Instructions
Pre-Cook
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add diced onion and cook 3–4 minutes, stirring occasionally, until soft and glossy.
- Push onions aside; add ground beef and cook 5–6 minutes, breaking it up, until no pink remains and browned.
- Stir in minced garlic, Italian seasoning, and red pepper flakes; sauté 30 seconds until fragrant.
Soup Simmer
- Pour in crushed tomatoes and beef broth; scrape browned bits from the bottom.
- Bring to a gentle boil, then add broken lasagna noodles.
- Reduce heat to medium; simmer 12–15 minutes, stirring occasionally, until noodles are tender.
Finish
- Remove from heat; stir in ricotta and Parmesan until swirled through.
- Season with salt and pepper to taste; serve immediately.
Notes
Testing Note (Storage): When reheating from frozen, breaking up noodle clumps keeps pasta tender.
For food safety, cool soup no longer than 2 hours before refrigerating; store in airtight containers up to 4 days.
Freezes well for 2 months; thaw overnight before reheating.
Nutrition
Serving: 350gCalories: 450kcalCarbohydrates: 35g
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