One Pot Lasagna Soup

Rich Tomato, Ground Beef & Mafalda Pasta topped with Ricotta

One Pot Lasagna Soup captures all the cozy, rich, cheesy flavors of classic layered baked lasagna in a fraction of the time! Ground beef and Italian sausage simmer in a seasoned garlic tomato broth with broken lasagna noodles, finished off with a creamy, melted dollop of seasoned ricotta and mozzarella cheese.

Ingredients

To create this delicious dish, gather the following ingredients:

• ½ lb lean ground beef
• ½ lb mild or sweet Italian sausage (casing removed)
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 6 cups chicken or beef broth
• 2 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• 8 sheets lasagna noodles, broken into bite-sized pieces (or Mafalda pasta)
• ½ cup fresh basil leaves, chopped
• Salt & black pepper to taste

Cheesy Ricotta Topping:

• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, freshly grated
• ¼ cup fresh parsley, finely chopped

Step-by-Step Instructions

1. Brown the Meat: In a large Dutch oven or heavy pot over medium heat, add the ground beef, Italian sausage, and chopped onion. Cook for 6–8 minutes, breaking up the meat with a wooden spoon, until browned. Drain excess fat if needed.
2. Sauté Aromatics & Tomato Paste: Add the minced garlic, Italian seasoning, red pepper flakes, and tomato paste. Sauté for 1–2 minutes until fragrant and the tomato paste darkens slightly.
3. Simmer Broth Base: Pour in the crushed tomatoes, diced tomatoes, and chicken (or beef) broth. Stir well to combine. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
4. Prepare Cheesy Topping: While the soup simmers, combine the ricotta, shredded mozzarella, grated parmesan, and chopped parsley in a small bowl. Season with a pinch of salt and pepper; set aside.
5. Cook Pasta in Soup: Stir the broken lasagna noodles into the boiling soup. Cook uncovered for 10–12 minutes, stirring occasionally to prevent noodles from sticking to the bottom, until pasta is al dente.
6. Finish & Serve: Stir in fresh basil and taste to adjust salt and black pepper. Ladle warm soup into individual bowls and top each serving with a generous scoop of the ricotta cheese mixture. Serve immediately.

This one-pot lasagna soup is not only easy to prepare but also delivers big on flavor, making it a perfect meal for busy weeknights.

Chef’s Tips for Success

• Prevent Soggy Noodles (Meal Prep): If preparing in advance or planning for leftovers, cook the noodles separately in salted water and store them in a separate container. Add noodles to individual bowls before ladling soup to keep them from absorbing all the broth.
• Noodle Substitutes: Campanelle, Mafalda Corta, or broken Campanelle make fantastic substitutes for traditional lasagna noodles as their ruffled edges hold the broth nicely.
• Enhance Sauce Richness: Add a parmesan rind into the pot while simmering the broth base for an added layer of deep, savory umami depth.
• Storage & Reheating: Keep remaining soup in an airtight container in the fridge for up to 4 days. Add a splash of extra broth when reheating as pasta absorbs liquid over time.

Recipe Overview: One-Pot Lasagna Soup

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 servings
• Estimated Calories: ~490 kcal per serving

Ingredients Summary

• Meat & Vegetables: ½ lb ground beef, ½ lb sweet Italian sausage, 1 yellow onion, 4 cloves garlic, fresh basil
• Sauce & Broth Base: 2 tbsp tomato paste, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) diced tomatoes, 6 cups chicken or beef broth
• Pasta & Spices: 8 sheets lasagna noodles (broken into bite-sized pieces), 2 tsp Italian seasoning, ½ tsp red pepper flakes, salt & pepper
• Cheesy Ricotta Topping: 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, ½ cup freshly grated parmesan, ¼ cup fresh parsley

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