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A blue Dutch oven filled with creamy lasagna soup on a stovetop, next to a white bowl of soup topped with seasoned ricotta cheese and fresh basil.

Best Easy One-Pot Lasagna Soup

All the savory, comforting flavors of classic baked lasagna transformed into a quick, creamy, one-pot soup
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Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef or mild Italian sausage
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz can crushed tomatoes
  • 4-5 cups low-sodium chicken or beef broth
  • 1 tbsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 8-10 curly lasagna noodles broken into pieces
  • 1/2 cup heavy cream
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Method
 

  1. Heat a large Dutch oven over medium-high heat. Add the ground meat and diced onions, cooking until the meat is browned. Drain excess grease.
  2. Reduce heat to medium. Add minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes.
  4. Pour in the crushed tomatoes and broth. Season with salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  5. Uncover the pot and bring back to a gentle boil. Drop the broken lasagna noodles into the broth. Cook uncovered for 12-15 minutes until the pasta is tender, stirring occasionally.
  6. In a small bowl, mix the ricotta cheese, Parmesan, and a pinch of black pepper.
  7. Once the noodles are cooked, turn off the heat and stir the heavy cream into the soup.
  8. Ladle the hot soup into bowls and top each with a large dollop of the ricotta mixture and fresh basil. Serve immediately.

Notes

Broth Level: If the soup is too thick after cooking the pasta, stir in an extra 1/2 cup of hot broth or water to reach your desired consistency.