Ultimate One-Pot Lasagna Soup – Cozy Comfort in Every Bowl

Experience the Ultimate One-Pot Lasagna Soup, a quick and customizable twist on traditional lasagna that delights with each comforting bowl.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Soups

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheese Mixture

1 cup Ricotta Cheese Adds creaminess and richness; substitute cottage cheese if desired.
0.5 cup Parmesan Cheese Provides a nutty, salty flavor; use freshly grated for the best texture.
1 cup Mozzarella Cheese Melts beautifully; can be replaced with a dairy-free cheese for a dairy-free version.

For the Soup Base

2 tablespoons Olive Oil For sautéing the meats and aromatics; any neutral oil can be used as a substitute.
0.5 pound Lean Ground Beef, Chicken, or Turkey The primary protein; can swap with ground pork or plant-based alternatives.
0.5 pound Ground Italian Sausage Adds herby flavor and spice; omit or use mild sausage for less heat.
1 medium Medium Yellow Onion Provides sweetness and depth; shallots can be used for a milder flavor.
3 cloves Garlic Enhances flavor; adjust amount based on preference.
1 tablespoon Fresh Basil Offers aromatic freshness; use dried basil (1 tsp) if necessary.
1 teaspoon Italian Seasoning Adds a blend of herbs for authentic taste; substitute with oregano and thyme.
1 teaspoon Crushed Red Pepper Flakes Adds heat; omit for a milder soup.
2 tablespoons Tomato Paste Concentrates flavor and enhances umami.
28 ounces Crushed Tomatoes Base of the soup; any canned tomato variety can work.
4 cups Broth of Choice (Chicken, Vegetable) Adds moisture and flavor; use low-sodium for better control.
4 sheets Lasagna Sheets Unique pasta base; can be replaced with gluten-free lasagna noodles.

Equipment

Large pot
Medium bowl
Spoon

Method

Step-by-Step Instructions

In a medium bowl, combine ricotta, parmesan, and mozzarella. Season with salt and pepper until creamy. Set aside.
Heat olive oil in a large pot over medium heat. Add ground beef and Italian sausage, cooking for 5-7 minutes until browned.
Add chopped onion and minced garlic to the pot. Stir in basil, Italian seasoning, and crushed red pepper flakes. Cook for 3-4 minutes until onions soften.
Mix in tomato paste, crushed tomatoes, and broth. Stir until combined and bring to a gentle boil.
Break lasagna sheets into pieces and add to the soup. Cover and simmer on low for about 20 minutes until pasta is tender.
Ladle soup into bowls, topping with cheese mixture. Finish with fresh basil or extra parmesan if desired. Enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Cool soup before refrigerating. Store in an airtight container for up to one week.

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