2. Brown the Meat
Add the ground beef (or beef and sausage mix) to the pot. Break it up with a spoon and cook until browned (5-7 minutes). Season with salt and pepper. Drain excess fat if needed.
3. Build the Soup Base
Add crushed tomatoes, broth, Italian seasoning, dried basil, and red pepper flakes. Stir well and bring to a simmer for 5 minutes to meld the flavors.
4. Cook the Pasta in the Soup
Add broken lasagna noodles directly to the simmering soup. Stir occasionally to prevent sticking. Cook until noodles are tender (around 10 minutes, depending on pasta).
5. Add the Cheeses
Lower the heat and fold in ricotta cheese, half of the mozzarella, and Parmesan. Stir gently to create a creamy, cheesy texture. Adjust salt and pepper to taste.
6. Serve and Garnish
Ladle the soup into bowls. Top with remaining mozzarella and Parmesan, and garnish with fresh basil or parsley. Serve hot with garlic bread or a simple salad.
Tips for the Best Soup
- Use freshly shredded cheese – It melts smoother than pre-shredded.
- Add vegetables – Mushrooms, spinach, or zucchini make it heartier.
- Spice it up – Increase red pepper flakes for extra heat.
- Make ahead – Flavors deepen if the soup rests a few hours or overnight.
This One Pot Lasagna Soup is creamy, hearty, and packed with flavor. It’s the perfect shortcut for anyone craving the comfort of lasagna without the fuss.
If you like, I can also create a 15-minute ultra-quick version that keeps it creamy and cheesy while cutting prep time dramatically. Do you want me to do that?
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