Rich Lasagna Soup: Savory One-Pot Pasta Comfort (Print Version)

Lasagna Soup brings comforting pasta layers to a bowl. This easy recipe features rich flavors and hearty ingredients, perfect for a cozy weeknight dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat, Dairy

# Ingredients:

→ Meat & Aromatics

01 - 1 lb ground beef (or Italian sausage)
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced

→ Soup Base

04 - 1 (28 oz) can crushed tomatoes (fire-roasted if possible)
05 - 4 cups chicken broth (low sodium)
06 - 1 tbsp Italian seasoning
07 - Salt and black pepper to taste

→ Pasta & Dairy

08 - 6-8 lasagna noodles, broken into bite-sized pieces
09 - 1/2 cup ricotta cheese
10 - 1/2 cup grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese

→ Finishing Touches

12 - 1/4 cup fresh basil, chopped

# Instructions:

01 - Get that ground beef (or sausage!) nice and browned in your big pot over medium-high heat. Break it up with a spoon as it cooks, creating those lovely crumbles. Drain off any excess fat—this is where the flavor starts, friends. You'll smell it, that savory goodness filling your kitchen. Don't rush this step; good browning equals good flavor, honestly.
02 - Toss in your chopped yellow onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 5-7 minutes, and that garlic is wonderfully fragrant. This step always makes my kitchen smell incredible, like a proper Italian restaurant, honestly. I've burned the garlic before, and trust me, that's a sad smell. Keep an eye on it to prevent any bitter mishaps!
03 - Pour in the crushed tomatoes, chicken broth, and Italian seasoning. Give everything a good stir to combine. Bring it to a gentle simmer, then let those flavors get to know each other for about 10-15 minutes. This is where the magic starts to happen, you can almost taste the richness already. The kitchen will smell so comforting and warm, it’s just the best!
04 - Now for the lasagna noodles! Remember to break them into bite-sized pieces first—small enough to fit on a spoon, you know? Stir them into the simmering soup and cook until they are al dente, usually around 8-10 minutes. Keep stirring occasionally so they don't stick to the bottom of the pot, which I've definitely done more than once. The soup will start to thicken up beautifully here.
05 - Take the pot off the heat. Stir in about half of the ricotta, Parmesan, and mozzarella cheeses until they’ve melted into a creamy, dreamy swirl. This is the part where the soup gets that lovely, rich texture, like a deconstructed lasagna. Don't overmix, just get it nice and melty and incorporated. It's truly a moment of kitchen chaos and beauty all at once!
06 - Ladle the hot Lasagna Soup into bowls, savoring that amazing aroma. Top each serving with the remaining ricotta, a generous sprinkle of mozzarella and Parmesan, and a scattering of fresh basil. A little extra black pepper? Oh, yes, please! It's a feast for the eyes and the stomach, a real showstopper that tastes even better than it looks.

# Notes:

01 - Don't overcook the noodles; they'll get mushy and sad, trust me on this.
02 - Always drain the fat from the meat, or your soup will be greasy. I learned that the hard way!
03 - Freshly grated cheese melts so much better and tastes infinitely better than pre-shredded.
04 - A tiny splash of balsamic vinegar or red wine vinegar at the very end brightens up the flavors, it’s a game-changer.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - Wooden spoon
03 - Ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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