Easy One Pot Lasagna Soup
Okay not going to lie I loooooooovvveeee a good lasagna, especially on a cozy winter or fall day. But honestly? This one pot lasagna soup is even cozier (if that’s possible) with tender noodles, plenty of cheesy goodness, and a dollop of creamy ricotta on top.
I don’t always have the patience to layer the noodles, sauce, and cheese, and if you’re anything like I am this one pot lasagna soup is for you. It has all those classic flavors you crave, but everything cooks together in one pot for an easy, family dinner.
Why You’ll Love This One Pot Lasagna Soup:
- One Pot: The whole soup comes together in one pot, which means less mess and fewer dishes.
- Classic lasagna flavor: Rich tomato sauce, Italian-seasoned meat, noodles, and three kinds of cheese gives you the best parts of lasagna you want
- Family-friendly: It’s hearty enough for adults but familiar, simple flavors make it kid-friendly too
- Perfect for a cozy night: This is the kind of dinner I want on the table when the weather gets chilly.
- Easy to make ahead: The soup reheats so well, just add some extra broth because the noodles soak up quite a bit as it sits.
What Makes This Lasagna Soup So Good?
The maple syrup. I know, it sounds weird…but trust me on this one. Just a teaspoon helps balance the acidity of the crushed tomatoes. It doesn’t make the soup sweet; it simply rounds out the tomato flavor.
The ricotta topping. Instead of stirring all the cheese into the pot, I like to mix the ricotta with a little Parm and spoon it directly onto each bowl. That way, every bite gets a little creamy, cheesy goodness.
The noodles. Mafaldine noodles are really fun here because their ruffled edges look like little lasagna noodles. But I usually can’t find them at my grocery store, so I simply just break up regular lasagna noodles and it’s perfectly fine.
Ingredients You’ll Need:
Ground beef or Italian sausage (or both)- either work great here. Ground beef keeps things classic while Italian sausage adds a little more “umph” ya know?
Crushed tomatoes- these create the rich tomato base for the soup. I like using a good-quality crushed tomato (like these) because there aren’t many ingredients competing with the tomato flavor.
Tomato paste- don’t skip it! It adds a concentrated tomato flavor and helps give that broth that rich, almost-simmered-all-day taste.
Beef broth- this adds more depth to that tomato base and makes it soupy. If you’re using Italian sausage you can also use some chicken broth instead.
Maple syrup- juuuuust a bit balances out the acidity of the tomatoes without making the soup taste sweet.
Mafaldine or lasagna noodles- mafaldine gives you those fun ruffled edges, but broken lasagna noodles work perfect as well!
Ricotta, mozzarella, and Parm- the three cheese combo that makes this soup taste like lasagna instead of just tomato soup with noodles.
Fresh basil- optional, obviously. But also it adds a bright, fresh finish so there’s that.
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A few of my favorite kitchen tools for making cozy one-pot dinners:
Dutch oven- A large Dutch oven is perfect for browning the meat and simmering the entire soup in one pot.
Shop My Dutch Oven
Large Ladle- Because if you’re making soup, you need a good ladle.
Shop my Favorite Soup Ladle
Cheese grater- this is MY FAVORITE kitchen tool honestly, because I like to buy blocked cheese to avoid the preservatives and additives in pre-shredded cheese.
Shop the best cheese grater
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One Pot Lasagna Soup
Ingredients
- 1 pounds ground beef or Italian sausage
- 1 medium onion diced
- 3 garlic cloves minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoons maple syrup
- 1 tablespoons Italian seasoning
- ⅓ teaspoons red pepper flakes
- 1 teaspoons salt
- ½ teaspoons black pepper
- 8 ounces mafaldine or broken lasagna noodles
- 1 cups ricotta cheese
- 1 cups shredded mozzarella
- ½ cups grated parmesan
- 2 tablespoons fresh basil chopped (for topping)
Instructions
- Brown the meat: In a large pot or Dutch oven over medium-high heat, brown 1 pounds ground beef or Italian sausage with 1 medium onion, diced, breaking it up as it cooks, until no longer pink, about 7 minutes Add 3 garlic cloves, minced and cook 1 minute more.
- Build the base: Stir in 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 4 cups beef broth, 1 teaspoons maple syrup, 1 tablespoons Italian seasoning, 0.3 teaspoons red pepper flakes, 1 teaspoons salt, and 0.5 teaspoons black pepper. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 15 minutes to let the flavors meld.
- Cook the noodles: Add 8 ounces mafaldine or broken lasagna noodles and cook until al dente, about 10 minutes,stirring occasionally so they don’t stick.
- Make the ricotta topping: While the noodles cook, stir together 1 cups ricotta cheese and half of the 0.5 cups grated parmesan in a small bowl.
- Serve: Ladle soup into bowls, top each with a dollop of the ricotta mixture, a sprinkle of 1 cups shredded mozzarella and remaining 0.5 cups grated parmesan, and a scatter of 2 tablespoons fresh basil, chopped (for topping).
