Easy Lasagna Soup Recipe (One-Pot Comfort in 30 Minutes)

🛒 Ingredients

• 1/2 lb (8 oz) ground Italian sausage (sweet or mild)
• 1/2 lb (8 oz) lean ground beef (85/15 or 90/10)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes (preferably San Marzano)
• 1 jar (24 oz) quality marinara or pasta sauce
• 4 cups (32 oz) low-sodium chicken broth (or beef broth)
• 2 tsp Italian seasoning (dried oregano, basil, thyme)
• 1/2 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper (to taste)
• 8 sheets classic lasagna noodles, broken into 1-to-2-inch pieces
• 1 cup whole-milk ricotta cheese
• 1 cup shredded low-moisture whole-milk mozzarella cheese
• 1/2 cup freshly grated Parmigiano-Reggiano or Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced (for garnish)
• Crusty garlic bread or breadsticks (for serving)

👩‍🍳 Step-by-Step Instructions

1. 1
   Brown the Meats & Aromatics: Heat a large Dutch oven or heavy stockpot over medium-high heat. Add the Italian sausage and ground beef, breaking them into bite-sized crumbles with a wooden spoon. Cook for 5–6 minutes until browned and cooked through. Add the diced onion and cook for 3–4 minutes until tender and translucent. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
2. 2
   Build the Rich Tomato Broth: Pour in the crushed tomatoes, marinara sauce, low-sodium chicken broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir thoroughly, scraping any browned savory bits from the bottom of the pot. Bring the soup to a lively rolling boil.
3. 3
   Cook the Broken Lasagna Noodles: Reduce heat to medium to maintain a steady simmer. Add the broken lasagna noodle pieces, stirring well so they don't stick to each other or the bottom of the pot. Simmer uncovered for 10–12 minutes, stirring occasionally, until the pasta is cooked to al dente perfection.
4. 4
   Prepare the Cheesy Ricotta Topping: While the pasta cooks, combine the ricotta cheese, 1/2 cup of shredded mozzarella, and 1/4 cup of grated Parmesan in a small mixing bowl. Season with a pinch of black pepper and Italian herbs. Stir until smooth and creamy.
5. 5
   Ladle, Garnish, & Serve: Ladle the piping-hot lasagna soup into wide bowls. Immediately place a generous dollop of the creamy ricotta mixture in the center of each bowl, sprinkle with the remaining mozzarella and Parmesan, and scatter fresh basil ribbons on top. Serve hot with warm, buttery garlic bread for dipping!

🥗 Nutrition Facts (Per Serving)