One Pot Lasagna Soup
This One Pot Lasagna Soup is a delightful twist on traditional lasagna, combining rich flavors with the comfort of a warm soup, all in just one pot for easy preparation.
Ingredients
Main Ingredients
- 1 pound ground beef or Italian sausage Choose your preferred meat.
- 1 onion, chopped Yellow or white onion works best.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 can (28 ounces) crushed tomatoes Use canned for convenience.
- 4 cups chicken or vegetable broth Choose low-sodium broth if preferred.
- 8 ounces lasagna noodles, broken into pieces Regular or gluten-free options can be used.
- 1 teaspoon dried basil Dried herbs can be substituted with fresh.
- 1 teaspoon dried oregano Dried herbs can be substituted with fresh.
- to taste Salt and pepper Adjust to your preference.
- 1 cup ricotta cheese Adds creamy texture.
- 1 cup shredded mozzarella cheese To top the soup.
- as needed Fresh basil, for garnish Optional garnish for presentation.
Instructions
Preparation
- In a large pot, brown the ground beef or Italian sausage over medium heat, breaking it into small pieces as it cooks.
- Add the chopped onion and garlic to the pot and cook until the onion is soft, about 3-4 minutes.
Cooking
- Stir in the crushed tomatoes, broth, broken lasagna noodles, dried basil, dried oregano, salt, and pepper. Bring the mixture to a simmer.
- Cover the pot and let it cook for 15-20 minutes, or until the noodles are tender.
- Once cooked, remove from heat and stir in the ricotta cheese until evenly distributed.
Serving
- Serve the soup hot, topped with mozzarella cheese and fresh basil.
Notes
Don't overcook the noodles, keep stirring regularly, and add cheese last to avoid clumping. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.