Description
This Homemade One Pot Lasagna Soup is a comforting, hearty meal that captures all the flavors of traditional lasagna in a simple, easy-to-make soup. Cooked in a single pot, it features browned beef, tender lasagna noodles, rich tomato broth, and creamy cottage cheese, topped with Parmesan and mozzarella for a cheesy finish. Perfect for a weeknight dinner that feels indulgent yet requires minimal cleanup.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 lb. ground beef
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes with juice
- 5 cups low sodium beef broth
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried basil
- 1 tablespoon dried parsley or 3 tablespoons fresh parsley
Lasagna Noodles & Cheese
- 10-12 lasagna noodles, broken into 1-2 inch pieces
- 16 oz (2 cups) small curd cottage cheese
- Shredded Parmesan cheese, for serving
- Shredded mozzarella cheese, for serving
Instructions
- Saute onion and beef: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sauté until just starting to soften, about 3 minutes. Add ground beef and cook, breaking it up, until no pink remains.
- Add garlic: Stir in minced garlic and sauté for about 1 minute until fragrant. Season with salt and pepper to taste. Drain off any excess fat, then return the skillet to the heat.
- Add liquids and seasonings: Pour in crushed tomatoes, diced tomatoes with juice, and low sodium beef broth. Stir in oregano, basil, and parsley. Increase heat and bring mixture to a boil.
- Stir in noodles: Add broken lasagna noodles, stirring to combine. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but still al dente.
- Stir in cottage cheese: Turn off the heat and gently fold in the cottage cheese until well incorporated into the soup.
- Serve: Ladle the lasagna soup into bowls and top generously with shredded Parmesan and mozzarella cheeses. Serve hot for a comforting meal.
Notes
- Use low sodium beef broth to control salt levels in the soup.
- Breaking the noodles into pieces allows them to cook faster and creates a more manageable soup texture.
- For a vegetarian version, replace ground beef with lentils or plant-based meat alternatives and use vegetable broth.
- Cottage cheese adds creaminess in place of traditional ricotta, keeping this soup lighter but still rich.
- Adjust seasoning to taste, especially salt and pepper after adding broth and tomatoes.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid breaking down the noodles too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
