Cheesy One-Pot Lasagna Soup

$- 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 pound ground beef (or ground turkey) - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons Italian seasoning - 1 teaspoon red pepper flakes (optional) - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - Fresh basil, for garnish - Salt and pepper to taste Gathering your ingredients is key to a smooth cooking experience. I love using fresh items for the best taste. Olive oil adds richness, while onion and garlic bring depth to the soup. You can pick ground beef or turkey, depending on your preference. Crushed tomatoes form the soup's base and give it a hearty texture. Broth is essential for flavor. Choose chicken or vegetable broth based on your taste. Italian seasoning and red pepper flakes can elevate the dish. The broken lasagna noodles soak up all the flavors and create that classic lasagna feel. Cheeses are the stars! Ricotta adds creaminess, while mozzarella and Parmesan create a cheesy delight. Finally, fresh basil offers a nice touch. Don't forget to season with salt and pepper to enhance the flavors. With these ingredients, you're set for a yummy one-pot meal! {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one diced onion. Sauté it for about three to four minutes until it looks clear. This step builds flavor. Next, stir in three minced garlic cloves. Cook for one more minute until you smell that delicious garlic scent. After that, add one pound of ground beef or turkey. Cook it until it turns brown. Use a spoon to break it apart as it cooks. If there is extra fat, drain it. Now your base is ready! Time to mix in the good stuff! Pour in one can of crushed tomatoes and four cups of chicken or vegetable broth. These ingredients give the soup its heartiness. Sprinkle in two teaspoons of Italian seasoning and one teaspoon of red pepper flakes if you like some heat. Stir everything together to combine all the flavors. Bring this mixture to a boil. Once it bubbles, lower the heat and let it simmer. Add eight broken pieces of lasagna noodles to the pot. Cover it and let it cook for about 15 minutes, until the noodles are soft. While the soup cooks, keep an eye on it. The noodles should be tender but not mushy. Once they are ready, lower the heat again. Carefully stir in one cup of ricotta cheese, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. This step adds creaminess to your soup. Cook for two to three more minutes until all the cheese melts. Taste your soup and add salt and pepper to your liking. It’s time to enjoy your hearty and flavorful One-Pot Lasagna Soup! To make your lasagna soup just right, you may need to adjust the consistency. If it seems too thick, add more broth or water. Start with half a cup and stir well. This small change can make a big difference. For the noodles, it is key to ensure they cook perfectly. Break the lasagna noodles into smaller pieces before adding them. This way, they fit well in your bowl and cook evenly. Simmer them for about 15 minutes. They should be soft, but not mushy. Want to boost the flavor? Consider adding extra spices and herbs. Basil and oregano work great here. You can also add a dash of garlic powder or onion powder for more depth. If you want more nutrients, think about adding veggies. Spinach, zucchini, or bell peppers are excellent choices. Just chop them up and toss them in when you add the broth. For protein lovers, try some cooked sausage or beans for a hearty twist. Serving your soup right can make it even better. Fresh basil on top adds a nice touch. A sprinkle of Parmesan cheese can also enhance the flavor. To make it more fun, serve the soup in bread bowls. You can hollow out a small loaf of bread and fill it with the soup. This adds a crunchy texture and is so tasty! Pair the soup with a simple salad or garlic bread for a complete meal. Pro Tips Use Fresh Herbs: Fresh basil adds a burst of flavor. Add it at the end for a vibrant taste. Make it Vegetarian: Swap ground beef for lentils or mushrooms for a hearty vegetarian version. Adjust the Spice: If you prefer less heat, reduce the red pepper flakes or omit them entirely. Leftover Magic: This soup tastes even better the next day! Store leftovers in the fridge for a quick meal. {{image_2}} You can easily make this soup vegetarian. Just swap the ground beef for lentils or mushrooms. Lentils add protein and fiber. They soak up flavors well. Mushrooms give a nice, meaty texture. Use about 1 cup of lentils or 2 cups of chopped mushrooms. You won’t miss the meat! Cheese is key in this soup. While ricotta, mozzarella, and Parmesan work great, you can try other cheeses too. Gouda adds a rich, smoky flavor. Havarti melts beautifully and gives a creamy texture. Mix and match different cheeses to find your favorite combo. Experimenting is part of the fun! Want some heat? You can make your soup spicy with just a few tweaks. Add extra red pepper flakes for more kick. Diced jalapeños also work well. Start with half a jalapeño and adjust to your taste. Spice lovers will enjoy this twist! To keep your One-Pot Lasagna Soup fresh, store leftovers in an airtight container. Place the soup in the fridge within two hours of cooking. It helps to let the soup cool a bit before sealing. For longer storage, freeze the soup. Use a freezer-safe container or bag. Make sure to leave some space at the top for expansion. When reheating, avoid the microwave if possible. Instead, heat the soup on the stove. Pour it into a pot over medium heat. Stir often to keep it from sticking. If the soup is too thick, add a splash of broth or water. This keeps the texture creamy and smooth, just like when you first made it. In the fridge, your soup lasts about 3 to 4 days. If you freeze it, the soup can last up to 3 months. Just remember to label your containers with the date. This way, you know when to use it. Enjoy the taste of your One-Pot Lasagna Soup anytime! Yes, you can make this soup ahead of time. It stores well in the fridge. To keep it fresh, let it cool first. Place it in an airtight container. It lasts up to three days. When you want to eat it, reheat it on the stove or in the microwave. Add a splash of broth if it seems thick. This keeps the soup creamy and delicious. Yes, you can use no-boil noodles in this recipe. Just break them into pieces like regular noodles. Add them to the pot as the recipe says. You may need to add a bit more broth. No-boil noodles soak up liquid as they cook. Check the soup for consistency and make adjustments. This way, you still enjoy a tasty lasagna soup. To thicken your lasagna soup, try these tips. You can add more cheese like mozzarella or Parmesan. This makes the soup creamier and richer. Another option is to mix in a cornstarch slurry. Combine one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the soup while it cooks. Let it simmer for a few minutes to thicken. You can also mash some of the noodles against the pot for a thicker texture. This lasagna soup recipe is simple and delicious. We covered essential ingredients and clear steps, from preparing the base to serving suggestions. Remember to adjust your flavors and add your favorite extras. Whether you choose a vegetarian twist or stick to classic meat, this soup is versatile. Storing and reheating are easy, ensuring you enjoy it later. Ultimately, this dish stands out, making mealtime a joy. It’s straightforward enough for anyone to create and savor. Enjoy your cooking adventure!$

Cheesy One-Pot Lasagna Soup

A comforting and cheesy lasagna soup made in one pot, perfect for a quick and hearty meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 tablespoon olive oil
1 whole onion, diced
3 cloves garlic, minced
1 pound ground beef (or ground turkey)
28 ounces crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes (optional)
8 whole lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh basil

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent (about 3-4 minutes).
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef (or ground turkey) to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Pour in the crushed tomatoes and chicken or vegetable broth, then add the Italian seasoning and red pepper flakes (if using). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to simmer. Add the broken lasagna noodles, cover the pot, and let it cook for about 15 minutes, or until the noodles are tender.
Lower the heat and carefully stir in the ricotta, mozzarella, and Parmesan cheese, allowing them to melt into the soup. Cook for 2-3 more minutes until creamy and heated through.
Taste and season with salt and pepper as needed.
Serve hot, garnished with fresh basil.

Notes

Feel free to substitute ground turkey for a lighter option.

Keyword cheesy, lasagna, one-pot, soup