This One-Pot Cheesy Lasagna Soup brings all the yummy flavors of lasagna into a cozy bowl! You’ll find pasta, cheese, and tasty spices all simmered together for a comforting meal.
Cooking everything in one pot means less mess, and who doesn’t love a big, cheesy bowl of goodness? I like to top mine with a sprinkle of extra cheese because, well, cheese! 🧀
Key Ingredients & Substitutions
Ground Beef or Sausage: You can use either ground beef or Italian sausage, depending on your preference. For a lighter option, try ground turkey or chicken. If you want a meatless version, substitute with mushrooms or a plant-based meat alternative!
Onion: A small onion adds great flavor, but yellow or white onions work perfectly too. If you’re in a pinch, shallots or leeks can also provide a nice touch.
Garlic: Fresh garlic is always best for flavor. If you don’t have any, garlic powder can be used. Use about 1/4 teaspoon of garlic powder for each clove.
Ricotta Cheese: This cheese adds creaminess to the soup. If you’d rather skip it, cottage cheese can work as a substitute. For a dairy-free option, consider a vegan ricotta made from nuts or tofu.
Cheese:** You can use any good melting cheese like fontina or Monterey Jack in place of mozzarella. For a punch of flavor, even cheddar could be a fun choice!
How Can I Avoid Overcooking the Noodles?
Adding the lasagna noodles to the soup is crucial and requires some attention to prevent mushiness. Here are a few tips:
- Break the noodles into large pieces so they have room to cook without clumping together.
- Check for doneness after about 10 minutes. Different brands of noodles might have different cooking times.
- Keep the heat on a gentle simmer. A rolling boil can overcook the noodles quickly.
- Stir occasionally to make sure they don’t stick to the bottom of the pot.
Following these tips will help you achieve perfectly cooked noodles in your lasagna soup!
How to Make One-Pot Cheesy Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 4 cups beef or chicken broth
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 6 lasagna noodles, broken into large pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep, plus around 25 minutes to cook. In total, you’ll need about 40 minutes from start to finish. It’s quick to make and even quicker to enjoy!
Step-by-Step Instructions:
1. Brown the Meat:
Begin by heating the olive oil in a large Dutch oven or heavy pot on medium heat. Add your choice of ground beef or Italian sausage, cooking until it’s nicely browned and cooked through. Make sure to break it up into smaller pieces using a spoon as it cooks. If there’s excess fat in the pot, feel free to drain it off.
2. Sauté the Vegetables:
Once your meat is done, toss in the chopped onion. Cook for about 3-4 minutes until the onion becomes softened. Then, add the minced garlic and let it cook for another minute, just until you smell that fantastic garlic aroma!
3. Add the Seasonings:
Now it’s time to flavor things up! Stir in the dried basil, oregano, crushed red pepper flakes (if you like a bit of heat), and season with salt and black pepper. Mix everything well to ensure the meat and onions are coated with the seasonings.
4. Combine the Liquids:
Pour in the broth, tomato sauce, and diced tomatoes with their juices. Give it a good stir to combine all the ingredients thoroughly.
5. Cook the Noodles:
Bring the soup to a gentle simmer, adding the broken lasagna noodles. Push them down with your spoon to make sure they’re submerged in the liquid. Cover the pot and let it simmer for about 10-12 minutes, stirring occasionally. This will prevent the noodles from sticking to each other or the pot.
6. Mix in the Cheeses:
Once the noodles are tender, reduce the heat to low. Stir in the ricotta, mozzarella, and Parmesan cheeses. Keep mixing until everything is melted and creamy. Don’t forget to taste and adjust the seasonings with salt and pepper if needed!
7. Serve and Enjoy:
Your One-Pot Cheesy Lasagna Soup is finally ready to serve! Ladle it into bowls and garnish with fresh parsley or basil and a sprinkle of extra Parmesan cheese if you’d like. Enjoy every cheesy, warm spoonful!
Can I Use Gluten-Free Noodles?
Absolutely! You can substitute regular lasagna noodles with gluten-free varieties. Just keep an eye on the cooking time, as it may vary according to the brand.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to ensure it stays creamy and doesn’t dry out.
Can I Make This Soup Vegetarian?
Yes! Simply replace the ground meat with a mix of chopped mushrooms, zucchini, or a plant-based meat alternative. Also, ensure your vegetable broth is vegetable-based.
How Can I Thicken the Soup?
If you prefer a thicker soup, you can mix in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) during the last few minutes of cooking, or simply add a bit more ricotta cheese for creaminess!
