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To make this one-pot lasagna soup, gather these items: - 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 pound ground beef (or ground turkey) - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons dried Italian seasoning - 1 teaspoon red pepper flakes (optional) - 8 lasagna noodles, broken into bite-sized pieces - 1 cup creamy ricotta cheese - 1 cup freshly shredded mozzarella cheese - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish - Sea salt and freshly cracked black pepper to taste You can easily adjust this recipe to fit your needs: - Ground beef can be swapped with ground turkey for a leaner option. - Use vegetable broth instead of chicken broth for a vegetarian choice. - For a vegan diet, replace all cheeses with plant-based alternatives. - Gluten-free lasagna noodles can replace regular noodles to suit gluten-free diets. When measuring ingredients, precision matters: - Use a dry measuring cup for cheeses and noodles. - A liquid measuring cup is best for broth and crushed tomatoes. - Fresh herbs should be lightly packed for best flavor. - Always taste your soup and adjust salt and pepper as needed. {{ingredient_image_2}} 1. Heat the oil: Start by heating one tablespoon of extra virgin olive oil in a large pot over medium heat. This oil gives great flavor. 2. Cook the onion: Add one finely diced medium onion. Sauté it for about three to four minutes until it turns soft and clear. 3. Add garlic: Next, stir in three minced garlic cloves. Cook for one more minute. You want to smell that garlic but be careful not to burn it! 4. Brown the meat: Now, add one pound of ground beef (or ground turkey if you prefer). Cook until it is brown. Use a wooden spoon to break it up as it cooks. If there is too much fat, drain it. 5. Add tomatoes and broth: Pour in one can of crushed tomatoes and four cups of chicken or vegetable broth. Then, add two teaspoons of dried Italian seasoning and one teaspoon of red pepper flakes if you like it spicy. Mix it all up. 6. Bring to a boil: Heat the soup until it gently boils. Then, lower the heat to let it simmer. 7. Add noodles: Break eight lasagna noodles into bite-sized pieces and toss them into the pot. Cover and let it cook for about 15 minutes. This is when the noodles get soft. 8. Melt the cheeses: Reduce the heat and stir in one cup of creamy ricotta cheese, one cup of shredded mozzarella, and half a cup of grated Parmesan cheese. Cook for another two to three minutes, until the cheeses melt into the soup. 9. Season to taste: Taste your soup and add sea salt and black pepper as needed to make it flavorful. 10. Serve: Ladle the soup into bowls and top with fresh basil leaves. This adds color and taste. - Always have your ingredients ready before you start. Chop the onion and mince the garlic beforehand. This helps keep things moving. - When cooking the meat, make sure it is well-browned. This adds more flavor to your soup. - Stir the soup often after adding the noodles. It helps to avoid sticking and ensures even cooking. - Consider taking pictures or making a video for each step. Show how the onions look when soft and the color of the soup as it cooks. - If you are adventurous, record the melting of the cheese. This is a great moment to capture! - Share your final dish. A photo of a bowl with fresh basil and cheese on top is always appealing. To get the best noodle texture, break the lasagna noodles into small pieces. This helps them absorb the broth without getting mushy. Cook them for about 15 minutes. Check them often to see if they are al dente. You want them firm but tender. If you overcook them, they will turn to mush in the soup. Herbs and spices make your soup pop with flavor. I love using dried Italian seasoning. It gives a warm, rich taste. You can also add red pepper flakes for a kick. If you want more freshness, toss in some chopped basil at the end. This simple touch brightens up your dish. Avoid adding all the cheese at once. If you add it too fast, it may clump together. Stir in the cheeses gently to help them melt evenly. Another mistake is not tasting the soup before serving. Always adjust the salt and pepper to suit your taste. Lastly, don’t skip the olive oil. It adds depth and richness to your soup. Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor and aroma, enhancing the overall taste of your soup. Stir in some just before serving for the best effect. Customize Your Proteins: Feel free to swap out the beef for cooked sausage, chicken, or even a plant-based protein for different flavor profiles. Cheese Variety: Experiment with different cheeses like provolone or fontina for a unique twist on the classic cheesy flavor. Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Reheat gently on the stove and add a splash of broth if it thickens. {{image_4}} If you want a vegetarian version, swap the ground beef for a mix of chopped veggies. Use mushrooms, bell peppers, and zucchini for great flavor. For a vegan option, replace the ricotta and mozzarella with plant-based cheese. You can also use silken tofu blended with nutritional yeast for a creamy texture. For a carb-free soup, skip the lasagna noodles. Instead, add spiralized zucchini or cauliflower rice. These options keep the soup hearty and low in carbs. You can also use chopped leafy greens like spinach or kale for added nutrition. Want to add more flavor? Toss in fresh spinach or kale right before serving. Mushrooms give a rich taste, too. Add them when you sauté the onion and garlic. You can also mix in fresh herbs like thyme or oregano for a burst of freshness. To store leftovers, let the soup cool first. Then, place it in an airtight container. You can keep it in the fridge for up to four days. This way, you can enjoy your tasty soup later. When you are ready to eat your leftovers, pour the soup into a pot. Heat it on medium-low heat until warm. Stir it often to prevent sticking. If the soup looks thick, add a splash of broth or water. This keeps it creamy. If you want to save the soup longer, it’s easy to freeze. Use freezer-safe containers or bags. Make sure to leave some space at the top for expansion. The soup can last in the freezer for up to three months. When you are ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove as mentioned. Enjoy your convenient meal! Yes, you can make this soup ahead of time. Just cook it fully and let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it on the stove over low heat. You may need to add a little broth to loosen it up. This soup tastes even better the next day, as the flavors blend more. Absolutely! You can use different cheeses to change the flavor. Try using feta for a tangy twist or gouda for a smoky taste. Cream cheese can also work well, giving the soup a nice creaminess. Just remember to adjust the amounts to keep the soup balanced and tasty. To make this lasagna soup gluten-free, swap out the regular lasagna noodles for gluten-free ones. Look for brands that make noodles from rice, corn, or lentils. Make sure to check the labels to ensure they are truly gluten-free. This way, everyone can enjoy this delicious meal! This blog post covered the essential ingredients, step-by-step cooking instructions, and helpful tips to make a delicious soup. You learned about substitutions for dietary needs, ensuring perfect noodle texture, and ways to enhance flavor. Also, we explored fun variations to make the soup your own. Lastly, we provided useful storage techniques to keep your leftovers fresh. Use these insights to create your best soup yet. Cooking should be easy and enjoyable, so dive in and start making it!

Cheesy One-Pot Lasagna Soup Delight

A comforting and creamy lasagna soup made in one pot, featuring ground beef, lasagna noodles, and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (or ground turkey)
  • 1 can crushed tomatoes (28 ounces)
  • 4 cups chicken or vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon red pepper flakes (optional)
  • 8 noodles lasagna, broken into bite-sized pieces
  • 1 cup creamy ricotta cheese
  • 1 cup freshly shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 bunch fresh basil leaves, for garnish
  • to taste sea salt and freshly cracked black pepper

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. When hot, add the finely diced onion and sauté for about 3-4 minutes, or until it becomes soft and translucent.
  • Stir in the minced garlic, cooking for an additional minute until it becomes fragrant. Be careful not to let it burn.
  • Add the ground beef (or turkey) to the pot, cooking until browned through. Use a wooden spoon to break it apart as it cooks. Drain any excess fat if necessary to keep the soup light.
  • Pour in the crushed tomatoes along with the chicken or vegetable broth. Add the Italian seasoning and red pepper flakes (if you desire some spice). Stir well to combine all the ingredients.
  • Bring the soup mixture to a gentle boil, then reduce the heat to allow it to simmer. Add the broken lasagna noodles to the pot, cover it, and let cook for approximately 15 minutes, or until the noodles are al dente and tender.
  • Lower the heat further and carefully stir in the ricotta, mozzarella, and Parmesan cheeses. Continue to cook gently for 2-3 more minutes, stirring occasionally until the cheeses melt into a luscious, creamy soup.
  • Taste the soup and adjust seasoning with sea salt and freshly cracked black pepper as needed, blending in the flavors.
  • Serve the soup hot in bowls, garnished with fresh basil leaves for a burst of color and flavor.

Notes

Serve in deep bowls with an extra sprinkle of Parmesan on top and a drizzle of olive oil for an elegant touch. A slice of crusty bread on the side would complement the warm, cheesy soup beautifully.
Keyword cheesy, lasagna, one-pot, soup