Speedy One-Pot Lasagna Soup
This speedy one-pot lasagna soup delivers all the comforting flavors of traditional lasagna in a fraction of the time, perfect for a quick and satisfying meal.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion
- 2-3 cloves garlic
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups chicken or beef broth
- 1/2 cup water (or red wine for extra depth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper to taste
- 6-8 lasagna noodles broken into 2-inch pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese plus more for serving
- Fresh parsley or basil chopped, for garnish
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then brown the ground beef or sausage and drain excess fat.
- Add chopped onion and cook until softened, then stir in minced garlic until fragrant.
- Pour in crushed tomatoes, tomato sauce, broth, and water (or red wine), then stir in dried basil, oregano, red pepper flakes, salt, and pepper and bring to a simmer.
- Add broken lasagna noodles and cook for 8-10 minutes, stirring occasionally, until al dente.
- Stir in ricotta, mozzarella, and Parmesan cheese until melted and combined, then adjust seasonings to taste.
- Ladle into bowls and garnish with extra Parmesan and fresh parsley or basil.
Notes
For a vegetarian option, Omit the meat and add extra vegetables such as bell peppers or zucchini.