One-Pot Lasagna Soup
All the flavor of lasagna in a cozy one-pot soup: meaty tomato broth, tender broken noodles and a creamy ricotta topping. Ready in 40 minutes.
25% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 30 min
- Serves
- 6
- Calories
- 465
- Protein
- 31 g
- Per serving
- $3.08
Why this recipe works
Lasagna soup became one of the most searched recipes of recent years for good reason: it gives you lasagna on a Tuesday, without the layering or the hour in the oven.
- Browning the beef and tomato paste gives the broth the depth of a long-simmered meat sauce.
- Broken lasagna noodles cook right in the soup and thicken it slightly with their starch.
- A cold dollop of herby ricotta melts into each bowl like the cheesy layer of a lasagna.
Ingredients
For the topping
You will need
- Large Dutch oven or soup pot
Method
Tap a step number to mark it done.
Brown the beef
Cook the beef and onion in the pot over medium-high heat, breaking up the meat, until browned. Spoon off excess fat.
Build the base
Stir in the garlic, tomato paste, oregano, basil and pepper flakes and cook until the paste darkens, about 1 minute.
Simmer
Add the crushed tomatoes, broth and salt. Bring to a boil, then simmer for 10 minutes to let the flavors come together.
Cook the noodles
Add the broken noodles and simmer, stirring often so they do not stick, until tender.
Top and serve
Stir the ricotta, mozzarella and Parmesan together. Ladle the soup into bowls and top each with a big spoonful of the cheese mixture and fresh basil.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Stir often after adding the noodles; lasagna sheets like to stick together and to the pot.
- If you plan on leftovers, cook the noodles separately so they do not drink up all the broth.
- Use Italian sausage instead of beef for a more seasoned, fennel-scented soup.
Nutrition per serving
465 calories
$3.08 estimated cost per serving
Where the calories come from
| Protein | 27% of calories | 31 g |
|---|---|---|
| Carbs | 40% of calories | 46 g |
| Fat | 33% of calories | 17 g |
| Fiber | 4 g | |
| Sodium | 1570 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I use a different pasta?
Yes. Mafalda, campanelle or bowties work well. Use about 8 ounces and adjust the time to the package.
How do I store leftovers?
Refrigerate for up to 4 days. The noodles absorb broth, so add a splash of broth or water when reheating.
Can I freeze lasagna soup?
Freeze the soup base without the noodles or cheese for up to 3 months, then cook fresh noodles when you reheat it.
