Can I make this recipe ahead of time?

Yes. I often prepare the base in the morning and refrigerate it, then add pasta and finish the cheese in the evening. It will keep flavor and make dinnertime that much easier.

How do I keep the pasta from getting mushy if I’ll have leftovers?

Cook the pasta al dente, and cool the soup slightly before refrigerating. Add a little extra broth when reheating to rehydrate the noodles. Holding back some pasta and adding fresh pasta while reheating is another option.

Can I use fresh lasagna sheets?

Yes. If the sheets are fresh, they will cook more quickly. Keep an eye on them and reduce the simmering time by several minutes to avoid overcooking.

Is there a low-sodium version?

Absolutely. Use low-sodium broth and unsalted canned tomatoes. Taste as you go and add salt sparingly at the end.

What is the best cheese combo?

I like a balance: tangy Parmesan, creamy ricotta, and melty mozzarella. If you prefer, use provolone for a richer melt, or skip the ricotta for a lighter approach.

BEST EVER One-Pot Lasagna Soup Recipe!

Description

A comforting and forgiving one-pot lasagna soup that combines the cozy flavors of lasagna in a simple, weeknight-friendly dish.

Ingredients

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground beef or a mix of beef and Italian sausage
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
28 ounces crushed tomatoes (one large can)
4 cups low-sodium chicken or beef broth
8 ounces broken lasagna noodles or lasagna-style pasta pieces
1/2 cup grated Parmesan cheese, plus extra for serving
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish
1 tablespoon tomato paste (optional)
1 cup chopped spinach (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt; sauté until soft.
Add minced garlic and stir for about 30 seconds.
Add ground beef (or mix) and spices; cook until browned.
Stir in tomato paste if using, followed by crushed tomatoes; let bubble for a minute.
Pour in the broth; bring to a simmer, adjusting salt as needed.
Break lasagna noodles into pieces and add to the pot; simmer uncovered until noodles are tender.
Add spinach if using, then stir in ricotta and Parmesan until creamy. Top with mozzarella and cover to melt.
Garnish with fresh basil before serving.

Notes

Add a splash of cream for a silkier texture, and feel free to substitute with vegetables or different proteins as needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian