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One-pot Lasagna Soup

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All the cozy, comforting flavors of a classic lasagna—without the layering! This easy One-Pot Lasagna Soup comes together in just 30 minutes using simple ingredients, one pot, and a creamy ricotta & Pecorino Romano cheese topping that melts into every delicious bite. It's the ultimate comfort food for a Sunday dinner or busy weeknight!
Course dinner
Cuisine Italian
Keyword cheese, cozy recipe, easy Italian recipe, easy recipe, family meal, lasagna soup, one-pot dinner, weeknight meal

Equipment

  • 1 dutch oven or heavy bottomed soup pot

Ingredients

  • 1 Lb ground lean beef
  • 2 links Italian sausage casings removed
  • 2 Tbsp olive oil
  • 1 med onion diced
  • 2 cloves garlic minced
  • 3 cups marinara sauce store-bought like La San Marzana is great!
  • 8 cups chicken or beef broth
  • splash red wine optional
  • 1 piece parmigiano reggiano rind
  • 1 bay leaf
  • 1 handful fresh basil + extra to garnish
  • 1 tbsp dried parsley
  • 1 sprig fresh rosemary whole
  • 250 g Lasagna sheets broken into 2X2" squares
  • 1/2 cup ricotta or more
  • 1/2 cup Pecorino Romano or Parmigiano Reggiano freshly grated

Instructions

  • Heat a dutch oven on med-high. Add a little olive oil and add the ground beef and sausage. Sear without disturbing until browned underneath. (Browning = Flavour!)
  • Then use a wooden spoon to break apart the meat and brown it throughout. When cooked season it with a little salt. Remove and set aside.
  • If there's a lot of oil in the pot , drain off excess.
  • Lower heat to medium and add olive oil. Add the diced onion and sauté until softened. Stir in the garlic and rosemary and cook for a minute or so.
  • Add red wine if using to deglaze - it'll add more depth to the flavour and the alcohol cooks off.
  • Pour in marinara sauce and bring to a simmer. Add the meat back in and combine. Add the dried parsley.
  • Pour in broth and add the parm rind and bay leaf. Simmer for 15 minutes and add salt if or as needed. (My broth had no salt so I definitely needed to add some)
  • Add the lasagna pieces and simmer until cooked about 8-12 minutes. If the pasta is of a higher quality which I strongly recommend, it'll preserve a more desirable texture that will stand up to simmering and reheating.
    Fun fact: I know this is a matter of taste but I dislike pasta that is very al dente (almost raw). I like pasta cooked properly so it can soak up a bit of flavour. Overcooked pasta is not good!... never do that lol
  • Add the basil to the soup and remove remove from the heat. Serve the soup topped with a nice dollop of ricotta and a sprinkle of Parmigiano or Pecorino (my fav) and more fresh basil. I also like to add a course grind of pepper to the ricotta.

Notes

I hope you love this recipe!