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–+ servings
A large bowl of lasagna soup topped with shredded cheese and a sprig of basil.

One-Pot Lasagna Soup Recipe

This cozy one-pot lasagna soup has all the rich, cheesy flavors of classic lasagna—without the fuss of layering or baking. Hearty, comforting, and ready in just 40 minutes, it’s the perfect easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings
Calories 313 kcal

Ingredients
  

Soup

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 pound ground turkey or beef
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 28 ounce can crushed tomatoes
  • 4 cups low-sodium chicken or vegetable broth
  • 1 ½ teaspoon Italian seasoning
  • 1 teaspoon balsamic vinegar
  • 8 ounces lasagna noodles regular or gluten-free (broken into pieces)

Optional toppings

  • shredded mozzarella cheese, or even cottage cheese, Fresh basil or parsley

Instructions
 

  • Sauté the base: In a Dutch oven or large pot, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes, until soft. Stir in garlic and cook another minute.
  • Brown the meat: Add ground turkey or beef. Cook it until browned, breaking it up as needed during cooking, and season with oregano, red pepper flakes, salt, and pepper.
  • Add tomato flavor: stir in tomato paste and cook for one minute. Then add crushed tomatoes, broth, Italian seasoning, and balsamic vinegar.
  • Simmer: Bring to a simmer and cook uncovered for 15-20 minutes to develop flavor.
  • Add pasta: Stir in the broken lasagna noodles until they are tender, stirring occasionally to prevent sticking.
  • Serve: Ladle into bowls and top with a spoonful of ricotta, cottage cheese or shredded mozzarella and garnish with fresh basil.

Notes

  • Toast the tomato paste for richer depth; don’t skip that extra minute.
  • A splash of balsamic vinegar brings the flavor to life.
  • Garnish generously; ricotta, cottage cheese, or shredded mozzarella takes this soup from “good” to “oh my word.”
  • Store leftovers in the fridge up to 4 days. Freeze without noodles and add fresh pasta when reheating. Warm gently on the stove, adding broth as needed.

Nutrition

Calories: 313kcalCarbohydrates: 42gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 45mgSodium: 1034mgPotassium: 818mgFiber: 5gSugar: 9gVitamin A: 397IUVitamin C: 15mgCalcium: 79mgIron: 3mg
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