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Delicious one-pot lasagna soup garnished with cheese and herbs

One Pot Lasagna Soup

A comforting dish bringing the beloved flavors of traditional lasagna into a warm and hearty soup, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 625
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tbsp unsalted butter or extra virgin olive oil Adds richness and flavor
  • 1 lb ground beef (80% lean) Provides a hearty protein base
  • 1 cup red onions (diced) Offers sweetness and depth of flavor
  • 1 cup yellow onions (diced) Enhances the aromatic profile
  • 8 tsp minced garlic Infuses the dish with a robust aroma
  • 1 28-ounce San Marzano tomatoes Known for their vibrant flavor
  • 3 tbsp tomato paste Thickens the soup and intensifies flavor
  • 1/2 cup fire-roasted tomatoes (drained) Adds a smoky depth
  • 3 large basil leaves (fresh) Brings a fragrant note
  • 6 cups chicken broth The liquid gold that ties it all together
  • 1 tsp Better than Bouillon Beef Base For extra depth of flavor
  • 1 1/2 tsp Italian seasoning A blend of herbs for lasagna flavor
  • 2 1/2 tsp onion powder For an extra punch of flavor
  • 2 1/2 tsp garlic powder For additional flavor depth
  • 1/2 tsp crushed red peppers Just a hint of heat
  • 2 tsp dried oregano Classic herb flavor
  • 1 tbsp sugar (optional) To cut acidity of tomatoes
  • Salt and pepper to taste Salt and pepper Essentials for seasoning
Toppings
  • 1/2 cup ricotta cheese Adds creamy richness
  • 2 tbsp heavy whipping cream For a silky texture
  • 2 tbsp parsley (fresh) For a pop of freshness
  • 1/2 cup mozzarella cheese (whole) Melts beautifully
  • 1/3 cup parmesan cheese For final cheesy touch

Method
 

Preparation
  1. In a large 6-quart Dutch oven or pot, melt the unsalted butter (or olive oil) over medium heat.
  2. Add the ground beef and both types of onions. Cook for about 8 to 10 minutes, stirring occasionally, until the meat is browned and the onions are translucent.
  3. Stir in the minced garlic and cook for another 2 minutes or until fragrant.
Cooking
  1. Add the San Marzano tomatoes, tomato paste, fire-roasted tomatoes, basil, chicken broth, and Better than Bouillon Beef Base to the pot.
  2. Incorporate all your seasonings: Italian seasoning, onion and garlic powder, crushed red peppers, and oregano.
  3. Bring the mixture to a boil, allowing those rich flavors to meld beautifully.
  4. Once boiling, carefully add the broken lasagna noodles to the pot. Reduce the heat to low, cover the pot, and let it simmer for about 10 to 15 minutes, or until the noodles are tender. Stir occasionally.
Final Touches
  1. While the soup simmers, combine the ricotta cheese, heavy whipping cream, and parsley in a small bowl.
  2. Once the noodles are tender, taste the soup and adjust the seasoning if necessary.
  3. Ladle the hot lasagna soup into bowls and generously top each serving with mozzarella cheese, a dollop of the ricotta mixture, and a few fresh basil leaves.

Notes

This soup tastes even better the next day, as the flavors continue to develop. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well and can be reheated easily on the stove with added broth if needed.