This one pot lasagna soup is perfect when you want the deliciousness of lasagna, but don’t want a lot of work. It makes lasagna flavors into a soup that is easy to eat.
You put ground beef, lasagna noodles, vegetable broth, vegetables and diced tomatoes in a pot. Then you add Italian seasonings and let it cook. This mixes up the classic lasagna ingredients into a soup.
All the tastes of lasagna that you love now come in a bowl of soup. The soup has the warm and familiar lasagna flavors stirred together.
Ingredients
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Italian seasoning
- Salt
- Black pepper
- Crushed red pepper
- Ground beef or Turkey
- Tomato paste
- Diced tomatoes
- Marinara sauce
- Vegetable broth
- Lasagna noodles
- Ricotta cheese
- Parmesan cheese
- Basil
How To Make One Pot Lasagna Soup
In a large pot over medium heat, warm the olive oil.
Add the onion, carrots and celery to the pot. Sauté the vegetables for 5-7 minutes, until they have softened and become translucent. Next, mix in the garlic, Italian seasoning, salt, black pepper and crushed red pepper. Continue cooking for one additional minute to release the flavors from the herbs and spices.
Add the ground beef or turkey to the pot of sautéed vegetables. Use a wooden spoon or spatula to break up the meat into smaller crumbles as it begins to cook. Allow the protein to brown thoroughly, cooking for approximately 5 minutes.
Mix the tomato paste, diced tomatoes, marinara sauce and vegetable broth into the pot. Bring the contents to a boil over medium heat. Once boiling, reduce the temperature and let the sauce simmer gently for 15 minutes. This allows time for the flavors from each ingredient to meld together harmoniously.
With the sauce simmering, carefully add the broken lasagna noodles. Allow the pasta to slowly soak and soften in the simmering liquid for 10-12 minutes, occasionally stirring gently, until the noodles have become tender but still hold their shape.
To serve, use a ladle to portion the nourishing lasagna soup into warm bowls. Top each serving with a small dollop of ricotta cheese to add creamy contrast to the soup. Sprinkle a dusting of grated Parmesan cheese over top. To finish, place a few fresh basil leaves artistically on the soup to contribute a pop of green color and herbaceous aroma. Enjoy!
How To Store
After the soup has had time to cool to room temperature, transfer it to a tightly sealed container suitable for refrigerated storage. Due to the tomato-based nature of the liquid, glass containers are preferred over plastic which could become discolored from the acidic content over time. An airtight glass container will allow any leftover soup to be conveniently stored in the refrigerator for up to 5 days, maintaining optimum freshness and flavor until ready to reheat and enjoy once more.
Pro Tips
- Sauté the onions, carrots and celery thoroughly until very soft. This adds a deep flavor to the sauce.
- Use good quality diced tomatoes with juices for maximum tomato flavor.
- Serve with crusty garlic bread to soak up every last drop.
- Add veggies like zucchini or spinach during the last 10 minutes of cooking.
More Soup Recipes
One Pot Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper optional
- 1 pound ground beef or turkey
- 2 tablespoons tomato paste
- 1 14.5 oz can diced tomatoes
- 1 24 oz jar marinara sauce
- 4 cups vegetable broth
- 8 oz lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until softened (about 5-7 minutes).
- Stir in garlic, Italian seasoning, salt, black pepper, and crushed red pepper; cook for 1 minute.
- Add ground beef or turkey, breaking it up as it cooks until browned (about 5 minutes).
- Stir in tomato paste, diced tomatoes, marinara sauce, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
- Add broken lasagna noodles, and cook for another 10-12 minutes or until noodles are tender.
- To serve, ladle soup into bowls and top with a dollop of ricotta cheese, sprinkle with Parmesan, and garnish with fresh basil.