Picture this: it’s a chilly evening. Rain is drumming against the window. You crave comfort food. Really crave it. But the thought of assembling a traditional lasagna? Forget it. Too much work! That’s where this recipe comes in. For years, I’ve been perfecting my version of BEST EVER One-Pot Lasagna Soup Recipe! It’s everything you love about lasagna – the rich, meaty sauce, the creamy ricotta, the comforting noodles – but all simmered in a single pot. It’s a weeknight warrior, a crowd-pleaser, and honestly? It’s just pure deliciousness.
Why You’ll Love This Lasagna Soup
Let’s be honest, lasagna is amazing. But it’s a commitment. This soup? It takes all that lasagna magic and shrinks it down to a manageable, incredibly flavorful, and ridiculously easy reality. Here’s why you’ll be obsessed:
- One-Pot Wonder: Minimal cleanup! That’s a huge win on busy nights.
- Big Flavor: We’re not sacrificing taste. This soup is bursting with Italian-American goodness.
- Comfort Food Champion: It’s warm, hearty, and deeply satisfying.
- Customizable: Easily adaptable to dietary needs and preferences. (More on that later!)
- Family-Friendly: Kids (and adults!) devour it. Guaranteed.
The Ingredients You’ll Need
Okay, let’s get down to business. Here’s what you’ll need to make this incredible one-pot lasagna soup. Don’t be intimidated by the list, it all comes together beautifully!
- Ground Beef (or Italian Sausage): 1.5 pounds. I often use a mix of both for extra flavor.
- Olive Oil: 2 tablespoons
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Carrots: 2 medium, chopped (about 1 cup)
- Celery: 2 stalks, chopped (about 1 cup)
- Crushed Tomatoes: 28 ounces (one large can)
- Tomato Paste: 6 ounces (one small can)
- Beef Broth: 6 cups
- Italian Seasoning: 2 teaspoons
- Dried Oregano: 1 teaspoon
- Bay Leaf: 1
- Salt and Black Pepper: To taste
- Lasagna Noodles: 8 ounces (about 12-15 noodles, depending on size – break them into smaller pieces!)
- Ricotta Cheese: 15 ounces (full-fat is best for creaminess – but low-fat works too)
- Egg: 1 large
- Fresh Parsley: 1/4 cup, chopped (for garnish)
- Grated Parmesan Cheese: For serving (because, why not?)
Let’s Make Some Soup! (Step-by-Step Instructions)
Ready to transform a weeknight into a cozy feast? Follow these simple steps!
- Brown the Meat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef (or Italian sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Sauté the Veggies: Add the chopped onion, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Build the Sauce: Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, stirring frequently, to let the tomato paste caramelize slightly. This deepens the flavor.
- Simmer Away: Pour in the beef broth. Add the Italian seasoning, dried oregano, and bay leaf. Season generously with salt and black pepper. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Noodle Time! Add the broken lasagna noodles to the soup. Stir well, ensuring the noodles are submerged in the liquid. Cook, uncovered, for about 10-12 minutes, or until the noodles are tender. (Cooking time will vary depending on your noodle size, check them frequently).
- Ricotta Rounds: While the noodles are cooking, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese and egg. Mix well until smooth and creamy.
- Dollops of Delight: Once the noodles are cooked, remove the bay leaf. Drop rounded tablespoons of the ricotta mixture onto the surface of the soup. You can gently swirl them in if you like.
- Final Touches & Serve: Stir in most of the chopped fresh parsley (reserve some for garnish). Taste and adjust seasonings if necessary. Ladle the soup into bowls and garnish with remaining parsley and a generous sprinkle of grated Parmesan cheese.
Tips, Variations, and Serving Suggestions
This recipe is a blank canvas for your culinary creativity! Here are a few ideas to elevate your lasagna soup:
- Vegetarian Option: Omit the meat and add 1 (15-ounce) can of lentils or kidney beans during the simmering stage. Add extra vegetables like zucchini or mushrooms.
- Spicier Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup while simmering.
- Creamier Texture: Stir in 1/2 cup of heavy cream or half-and-half at the very end of cooking.
- Cheesy Goodness: Add a cup of shredded mozzarella cheese during the last few minutes of cooking, allowing it to melt into the soup.
- Make it Ahead: The soup actually tastes better the next day! The flavors have more time to develop.
- Serving Suggestions: Serve with crusty bread for dipping. A side salad provides a lovely contrast and a bit of freshness.
Nutritional Information (Approximate, per serving)
- Calories: 450-550
- Protein: 35-45g
- Fat: 25-35g
- Carbohydrates: 30-40g
(Please note: These values are estimates and will vary based on specific ingredients and serving sizes.)
Don’t wait for a cold night to indulge in this BEST EVER One-Pot Lasagna Soup Recipe!. It’s a simple, satisfying, and absolutely delicious meal you’ll be making again and again. Gather your ingredients, get cooking, and prepare to be amazed by how much comforting flavor can come from a single pot. Happy cooking!
