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Here’s a detailed, unique article about One Pot Lasagna Soup with a clear step-by-step guide:

One Pot Lasagna Soup: Comfort in a Bowl

Lasagna is a classic Italian comfort food, but sometimes layering noodles, sauce, and cheese can feel like a full-day project. Enter One Pot Lasagna Soup — all the flavors of traditional lasagna transformed into a rich, hearty, and satisfying soup, cooked in a single pot. This recipe is perfect for busy weeknights, feeding a crowd, or simply enjoying a cozy meal without the mess.

Ingredients You’ll Need

Olive oil: 2 tablespoons
Ground beef or Italian sausage: 1 pound (450 g)
Yellow onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Tomato paste: 2 tablespoons
Crushed tomatoes: 1 can (28 ounces / 800 g)
Chicken or vegetable broth: 4 cups
Italian seasoning: 2 teaspoons
Salt and black pepper: To taste
Lasagna noodles: 6–8 sheets, broken into bite-sized pieces
Ricotta cheese: 1 cup
Shredded mozzarella cheese: 1½ cups
Grated Parmesan cheese: ½ cup
Fresh basil or parsley: For garnish

Optional: A pinch of red pepper flakes for a slight kick.

Step-by-Step Method

Step 1: Brown the Meat

In a large, deep pot or Dutch oven, heat olive oil over medium heat. Add the ground beef or Italian sausage. Cook until browned, breaking it into small pieces with a spatula. This will create the rich base flavor for your soup. Once browned, remove any excess fat if necessary.

Step 2: Sauté the Aromatics

Add the chopped onion to the pot and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Garlic is delicate, so don’t let it burn.

Step 3: Build the Tomato Base

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Then, pour in the crushed tomatoes and broth, mixing everything together. Sprinkle in the Italian seasoning, salt, and pepper (and red pepper flakes if using). Bring the mixture to a gentle simmer.

Step 4: Add the Noodles

Break the lasagna noodles into bite-sized pieces and add them directly to the simmering soup. Cook for 10–12 minutes, or until the noodles are tender but still hold their shape. Stir occasionally to prevent sticking.