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One-Pot Lasagna Soup

This soup has all the flavors of a classic lasagna but comes together in a single pot in under an hour. It features ground meat and broken lasagna noodles in a rich tomato broth, finished with a creamy ricotta and mozzarella topping.
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
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Ingredients

Ingredients

  • 2 tsp Olive oil
  • 1 lb Ground meat beef, pork, or turkey
  • 1 medium Yellow onion diced
  • 4 cloves Garlic minced
  • 1/4 tsp Red pepper flakes
  • 1 tbsp Tomato paste
  • 1 tsp Dried parsley
  • 1 tsp Dried basil
  • 1 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1/4 tsp Dried rosemary
  • 1 can Tomato sauce 15 oz
  • 1 can Diced tomatoes 15 oz
  • 4 cups Beef broth
  • 1/2 lb Lasagna noodles broken into pieces
  • 1 1/2 tsp Sugar
  • 1/2 cup Half-and-half
  • Diamond Crystal kosher salt to taste
  • Black pepper freshly ground, to taste

For the Ricotta Topping

  • 1 cup Ricotta cheese
  • 1 cup Shredded mozzarella cheese
  • 1/4 cup Grated Parmesan cheese
  • 2 tbsp Fresh parsley finely minced
  • 1/4 tsp Black pepper

Instructions

  • Heat olive oil in large pot over medium-high heat and brown ground beef.
  • Add onions, salt, and pepper; cook 5 minutes until softened.
  • Add garlic and red pepper flakes; cook 1 minute.
  • Stir in tomato paste and dried herbs; cook 1 minute.
  • Add tomato sauce, diced tomatoes, and beef broth; bring to boil.
  • Add broken lasagna noodles; reduce heat and simmer until al dente.
  • Mix ricotta, mozzarella, Parmesan, parsley, and black pepper in bowl.
  • Stir in sugar and half-and-half; season with salt and pepper.
  • Serve hot topped with ricotta mixture.

Notes

For leftovers, cook noodles separately and add to individual servings to prevent them from becoming soggy.