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- 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 pound ground beef or Italian sausage - 2 cups uncooked small pasta (such as shells or elbow macaroni) To start, I always use olive oil for a rich flavor. I finely chop one medium onion and mince three cloves of garlic. These form the base of the soup. Next, I choose one pound of ground beef or Italian sausage. This adds great taste and protein. For the pasta, I prefer small shells or elbow macaroni. They cook quickly and grab the sauce well. - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and freshly ground black pepper to taste Seasonings bring life to the soup. I add one teaspoon each of dried oregano and dried basil. They give it that classic Italian flavor. If you want some heat, add half a teaspoon of red pepper flakes. Don’t forget to season with salt and pepper to taste. This step is key for flavor! - 4 cups chicken or vegetable broth - 1 can (15 oz) crushed tomatoes The broth is the heart of the soup. I use four cups of either chicken or vegetable broth. This creates a warm, comforting base. Next, I add one can of crushed tomatoes. This gives the soup a rich, tomato flavor that pairs perfectly with the pasta. - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese To make the soup creamy, I mix in one cup of ricotta cheese. This gives it a smooth texture. Then, I stir in two cups of shredded mozzarella cheese. As it melts, it adds that delicious cheesy goodness we all love! {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 finely chopped onion and sauté for about 3-4 minutes. The onion should be soft and clear. - Next, stir in 3 minced garlic cloves and cook for another minute. This adds a nice aroma to the mix. - Now, add 1 pound of ground beef or Italian sausage to the pot. - Use a wooden spoon to break the meat apart as it cooks. - Brown the meat for 5-7 minutes. If there is extra grease, drain it off to keep the soup light. - Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. - If you like heat, add 1/2 teaspoon of red pepper flakes. - Don’t forget to season with salt and freshly ground black pepper to taste. Stir everything for 2 minutes to mix the flavors well. - Pour in 4 cups of chicken or vegetable broth and 1 can (15 oz) of crushed tomatoes. - Stir well to combine all the ingredients. Bring the mixture to a rolling boil. - Once boiling, add 2 cups of uncooked small pasta, like shells or elbow macaroni. Lower the heat and simmer for 10-12 minutes, stirring to prevent sticking. - Gently mix in 1 cup of ricotta cheese. This will make the soup rich and creamy. - Then, add 2 cups of shredded mozzarella cheese and stir until it melts evenly into the soup. - Taste the soup and adjust the seasonings if needed. Add more salt or pepper to suit your taste. - Preventing pasta from sticking: Stir the pasta often while it cooks. This helps keep it separate. You can also add a splash of olive oil to the pot for extra slickness. - How to make the soup creamier: Mix in the ricotta cheese slowly. This will create a rich texture. You can also add more mozzarella cheese. It melts well and adds creaminess. - Best toppings: Fresh basil and grated Parmesan cheese make great toppings. They add flavor and color to your dish. - Ideal side dishes: Serve with garlic bread or crusty bread. These are perfect for dipping in the soup and soaking up the flavors. - Recommended pot types for best results: A large pot or Dutch oven works best. It holds all the ingredients and heats evenly. - Essential utensils for preparation: You will need a wooden spoon for stirring. A ladle is great for serving. Don't forget a sharp knife for chopping! Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of your lasagna soup. Add it as a garnish just before serving for the best taste. Choose the Right Pasta: Opt for small pasta shapes like shells or elbow macaroni that hold the soup well, ensuring every bite is packed with flavor. Make it Vegetarian: Swap the meat for mushrooms or lentils for a hearty vegetarian version that’s just as satisfying! Leftover Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed. {{image_4}} You can make this soup meat-free by using plant-based meat. Try lentils or tempeh as a great substitute. You can also use mushrooms for texture. They have a rich flavor that adds depth. Don't forget to season them well. A little salt and some herbs will enhance the taste. While I love using small pasta like shells or elbow macaroni, you can try other shapes. Campanelle, bow ties, or even zoodles could work! Each pasta shape adds a unique twist to the soup. Just remember to adjust the cooking time based on the pasta you choose. Adding vegetables packs more nutrition into your soup. Spinach is a great option; it wilts down nicely. Mushrooms add umami and heartiness. Bell peppers bring a sweet crunch. Feel free to mix and match your favorites. This soup is so versatile; let your creativity shine! To store leftovers properly, let the soup cool first. Transfer it to an airtight container. You can keep it in the fridge for about three to four days. Make sure to seal it well to keep out air and moisture. If you want to enjoy it later, store it in single portions. This way, you can just grab what you need! For freezing One-Pot Lasagna Soup, wait until it cools down. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label each bag with the date and type of soup. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat effectively, use a pot on low heat. Stir the soup often to avoid sticking. If it looks too thick, add a splash of broth or water. Heat it until it’s hot all the way through. You want to keep all those great flavors intact! Enjoy your tasty bowl of soup just like it was fresh. Yes, you can make One-Pot Lasagna Soup ahead of time. To do this, cook the soup as directed. Let it cool completely. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When you are ready to enjoy it, reheat it gently on the stove. Add a splash of broth if it thickens too much. Absolutely! You can use gluten-free pasta in this recipe. Look for gluten-free options like rice or corn pasta. They work well in soups. Just make sure to adjust the cooking time. Gluten-free pasta can cook faster than regular pasta. Keep an eye on it so it doesn't get mushy. Yes, you can play with different cheeses in this soup. For a different twist, try using cottage cheese instead of ricotta. You can also mix in some provolone or gouda for added flavor. Just remember to keep the mozzarella for that melty finish. It adds a great texture to the soup. Leftovers of One-Pot Lasagna Soup last about three to four days in the fridge. Store them in a sealed container to keep them fresh. If you want to keep them longer, consider freezing the soup. It can last up to three months in the freezer. Just let it cool before freezing and reheat it when you're ready to eat. You now have a complete guide to making One-Pot Lasagna Soup. From the key ingredients like ground meat and creamy cheeses to the step-by-step instructions, you can create a delicious meal. Remember to explore variations for your taste and store leftovers properly for later enjoyment. This soup is warm, filling, and perfect for sharing. Enjoy your cooking and the delightful flavors you will bring to your table!

Hearty One-Pot Lasagna Soup

A comforting and delicious lasagna-inspired soup made in one pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional for heat)
  • to taste Salt and freshly ground black pepper
  • 4 cups chicken or vegetable broth
  • 1 can (15 oz) crushed tomatoes
  • 2 cups uncooked small pasta (such as shells or elbow macaroni)
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • to taste Fresh basil leaves for garnish (optional)
  • to taste Grated Parmesan cheese for serving (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 3-4 minutes until the onion is soft and translucent.
  • Stir in the minced garlic and cook for an additional minute until it releases its fragrant aroma.
  • Add the ground beef or Italian sausage to the pot. Use a wooden spoon to break it apart as it cooks. Brown the meat thoroughly for about 5-7 minutes, draining any excess grease if needed.
  • Sprinkle in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Stir the mixture to ensure the spices are evenly distributed and cook for another 2 minutes to enhance their flavors.
  • Pour the broth and crushed tomatoes into the pot. Stir well to combine all the ingredients and bring the mixture to a rolling boil.
  • Once boiling, add the uncooked small pasta to the pot. Lower the heat to a gentle simmer and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
  • Gently stir in the ricotta cheese until it is well mixed into the soup. Allow it to melt slightly, enriching the soup with a creamy texture.
  • Add the shredded mozzarella cheese to the pot and stir continuously until it melts and is evenly dispersed throughout the soup.
  • Give the soup a final taste and adjust the seasonings with additional salt and pepper if necessary.

Notes

Serve hot with fresh basil and grated Parmesan for extra flavor.
Keyword comfort food, lasagna, one-pot, soup