Description
This easy one-pot lasagna soup is a perfect weeknight meal or a classic weekend dinner recipe. Enjoy all the classic lasagna flavors in a simple, flavorful lasagna soup recipe that skips the messy cleanup and is on the table in under an hour.
Ingredients
Scale
- 1 lb ground Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 (28 oz each) cans crushed tomatoes
- 1 tablespoon dried oregano
- 2 teaspoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 10 regular lasagna noodles, broken into 1–2” pieces
- 2 cups shredded mozzarella cheese
- Ricotta cheese, for serving (optional)
- Mozzarella (additional for serving, optional)
Instructions
- Grab a large pot or Dutch oven. I love using my enameled Dutch oven because it heats evenly and keeps everything warm, but any big pot works fine.
- Dice the onion and mince the garlic.
- Brown the Italian sausage, chopped onion, and minced garlic. Cook until browned, crumbling the mixture as you go. Drain the grease.
- Pour in the beef broth, crushed tomatoes, and all the seasonings.
- Bring it all to a boil, reduce the heat, and toss in the broken lasagna noodles. Cover and simmer for about 25 minutes, stirring occasionally, or until the noodles are tender.
- Turn off the heat and stir in 2 cups mozzarella until melted.
- Ladle into bowls and finish with extra mozzarella and a scoop of ricotta if desired.
Notes
- Ground beef or ground turkey both work. You may need extra seasoning since they’re milder than Italian sausage.
- Lasagna noodles give it that classic feel, but penne or rigatoni also work and catch all that saucy goodness.
- If you don’t have fresh garlic on hand, jarred minced garlic works just fine. Use about ½ teaspoon per clove as a quick and easy swap.
- Prep Time: 5
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
