One Pot Lasagna Soup
This one pot lasagna soup is your ticket to old-fashioned Italian flavor in a fraction of the time. Loaded with classic meat sauce, rich ricotta, and melty mozzarella cheese, this soup is so hearty and delicious. The best part is that it's ready in just 40 minutes!
Servings: 8 Servings
Calories: 599kcal
Ingredients
- 1 pound ground beef
- 1 pound hot Italian sausage
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Slap Ya Mama seasoning
- ¼ teaspoon red pepper flakes
- 15 ounce crushed tomatoes
- 15 ounce diced tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- 6 cups vegetable broth
- ⅓ cup heavy cream
- 1 package lasagna noodles
- 2 cups mozzarella cheese, shredded
- 8 ounce ricotta cheese
- ⅓ cup Parmesan, grated
Instructions
- In a large Dutch oven, heat oil over medium heat.
- Add sausage and ground beef. Stir and cook until the meat is fully cooked and no longer pink. Remove meat from pan and drain grease, reserving 1 tablespoon in the Dutch oven. Set meat aside.
- Add diced onion and minced garlic into the Dutch oven and cook over medium heat until onions are translucent. Sprinkle seasonings over onions and garlic.
- Stir in vegetable broth and let cook for 3-4 minutes. Let the broth come to a slight boil.
- Break uncooked lasagna noodles into smaller pieces and add to the broth mixture.
- Cover and let noodles cook for 8-10 minutes or until noodles are tender.
- Add in crushed tomatoes, diced tomatoes, tomato paste, and water. Stir to fully combine. Let mixture cook for 4-5 minutes, covered.
- Next, add in the meat mixture, stir to combine and let cook until meat is heated through. Now add in heavy cream and stir.
- In a medium size bowl, stir together the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese until well combined.
- Serve soup immediately and top with a spoonful of cheese mixture. Enjoy!
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Reheat the entire soup in a pot over medium-low heat, or microwave individual portions at 1-minute intervals.
- I recommend lean ground beef. There's plenty of fat in the Italian sausage to create flavor.
- It's important to leave a little grease in the pot, so the onions and garlic can soften and get infused with that Italian sausage flavor.
- Cook your onions and garlic over medium heat and no higher. You don't want your garlic to brown and get bitter. It's gross.
- Break your lasagna noodles into pieces that are roughly the same size. It won't be exact, but just shoot for mostly uniform.
- Be sure you don't allow your soup to come to a boil after adding the cream. You don't want it to curdle!
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 599kcal | Carbohydrates: 16g | Protein: 31g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1753mg | Potassium: 702mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1193IU | Vitamin C: 13mg | Calcium: 327mg | Iron: 4mg