There's nothing better than a cozy and comforting soup on a chilly night... except for combining that soup with the rich, hearty flavors of lasagna. This is The Ultimate One-Pot Lasagna Soup, and it's filled with all of the elements of lasagna that you know and love. From the tender meat to the soft noodles and a creamy three-cheese topping, this recipe comes together in just one pot in 30 minutes, making it the perfect weeknight dinner that the whole family will enjoy!
Ingredients
- ¾ Cup Ricotta Cheese
- ½ Cup Parmesan Cheese freshly grated
- ¼ Cup Mozzarella Cheese grated
- 2 Tablespoons Olive Oil
- 1 Pound Lean Ground Beef, Chicken, or Turkey
- ½ Pound Ground Italian Sausage with the casing removed
- 1 Medium Yellow Onion diced
- 5-6 Cloves Garlic mashed
- ½ Cup Fresh Basil chopped
- 2 Tablespoons Italian Seasoning
- 1 Teaspoon Crushed Red Pepper Flakes
- ¼ Cup Tomato Paste
- 1 28 Ounce Can Crushed Tomatoes
- 1 32 Ounce Box or 4 Cups Broth of Choice I use chicken broth, but any broth works well!
- 8 Ounces Lasagna Sheets broken into pieces; this is approximately 1/2 a box.
Instructions
- To make this soup, start by preparing the cheese mixture. Add the ricotta, parmesan, and mozzarella cheeses to a small bowl. Add in a pinch of sea salt and black pepper, and mix until they're fully combined. Then, set the bowl aside.
- Next, heat a large pot, on the stove, over medium heat and add in the olive oil.
- Once the oil is hot, add the meats to the pot and sauté until they're browned. Then, add in the diced onion, mashed garlic, basil, Italian seasoning, and crushed red pepper flakes, followed by a generous pinch of sea salt and black pepper. Stir until all of the ingredients are combined.
- Allow the mixture to cook for 3-4 minutes, until the onions have begun to soften. Then, add in the tomato paste, crushed tomatoes, and chicken broth.
- Stir the soup together well, and then add in the broken pieces of lasagna sheet, making sure that the liquid fully covers the pasta.
- Bring the soup to a gentle boil, then cover the pot and reduce the heat to low. Allow the soup to cook for 20 minutes, until the lasagna noodles are cooked through.
- Once the soup is done, top each serving with a dollop of the cheese mixture, serve, and enjoy! Store any leftovers in an airtight container or jar, in the fridge, for up to one week.
Calories: 524kcal | Carbohydrates: 36g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 604mg | Potassium: 631mg | Fiber: 3g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 6mg | Calcium: 257mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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