Description
This hearty One-Pot Lasagna Soup is packed with ground beef, rich tomato broth, and melty cheeses for a cozy, weeknight-friendly dinner. Easy to make, kid-approved, and full of classic Italian lasagna flavor. Perfect for family meals and freezer-friendly.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 can (28 ounces) crushed tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
4 cups chicken broth
8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh basil, chopped (for garnish)
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
2. Stir in chopped onion and garlic. Cook until soft and fragrant.
3. Add tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Stir well and simmer for 5 minutes.
4. Pour in chicken broth and bring to a gentle boil.
5. Add broken lasagna noodles to the pot. Simmer uncovered until noodles are tender, about 12–15 minutes.
6. Stir in mozzarella and parmesan until melted and creamy.
7. Dollop ricotta over the soup just before serving.
8. Garnish with fresh basil and serve hot.
Notes
Let the soup rest for a few minutes before serving to thicken slightly.
Use any short pasta as a substitute if lasagna noodles aren’t available.
Add spinach or zucchini for extra veggies if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg