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One-Pot Lasagna Soup

A warm, hearty bowl of lasagna flavors without the layers, perfect for busy families and weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef or Italian sausage Can substitute with ground turkey or mushrooms for a vegetarian option.
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 28 oz Diced tomatoes, canned Use fire-roasted diced tomatoes for extra flavor.
  • 4 cups Chicken or beef broth Vegetable broth can be used for a lighter option.
  • 8 oz Lasagna noodles, broken into pieces Gluten-free noodles can be used.
  • 2 tbsp Italian seasoning
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Black pepper Adjust according to taste.
  • 1 cup Ricotta cheese
  • 1 cup Mozzarella cheese, shredded For topping and melting.
  • 1/4 cup Fresh basil or parsley, for garnish

Method
 

Cooking Steps
  1. In a large pot, brown your ground meat over medium heat. Drain excess fat if needed.
  2. Add in the chopped onion and minced garlic, sautéing until fragrant.
  3. Pour in the diced tomatoes and broth, stirring to combine.
  4. Add the broken lasagna noodles and seasonings. Allow it to come to a boil.
  5. Reduce heat, cover, and let it simmer until the noodles are cooked through.
  6. Stir in the ricotta cheese until well blended.
  7. Finish with fresh mozzarella on top until melted.
  8. Serve hot, garnished with fresh herbs.

Notes

For best flavor, consider browning the meat with a splash of red wine. You can customize the soup with seasonal veggies or by using different types of cheese. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.