One-Pot Viral Lasagna Soup (30 Minutes)
All the flavour of lasagna in one pot: broken noodles, seasoned beef and a creamy ricotta topping, ready in 30 minutes.
Method
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking up the meat, until browned.
- Stir in the garlic, Italian seasoning, red pepper flakes and tomato paste and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and beef broth, season with salt and pepper, and bring to a boil.
- Stir in the broken lasagna noodles, reduce the heat to medium, and simmer for 10 to 12 minutes, stirring often, until the noodles are tender.
- While the soup simmers, mix the ricotta, mozzarella, Parmesan and basil in a small bowl with a pinch of salt.
- Ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture.
All the flavour of lasagna in one pot: broken noodles, seasoned beef and a creamy ricotta topping, ready in 30 minutes.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 32 g
- Carbs
- 42 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 9 g
- Sodium
- 780 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Stir the noodles often while they simmer, as they sink and stick to the bottom of the pot. If the soup thickens on standing, stir in a splash of extra broth before serving.
Substitutions
- Ground beef — ground turkey or Italian sausage
- Beef broth — vegetable broth for a lighter soup
- Ricotta cheese — cottage cheese, blended smooth
Serving suggestions
Serve with crusty bread or garlic bread for dipping, and extra Parmesan on the table.
Storage
Store the soup and the cheese topping separately in airtight containers in the fridge for up to 3 days. The noodles absorb liquid on standing, so keep extra broth handy.
Reheating
Reheat gently in a saucepan over medium heat, adding a splash of broth to loosen it, until steaming hot.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Small mixing bowl
Variations
- Spicy: double the red pepper flakes and use hot Italian sausage instead of beef
- Vegetarian: swap the beef for 1 lb sliced mushrooms and use vegetable broth
- Creamy: stir in 1/2 cup heavy cream with the noodles for a richer broth
Why it works
The noodles cook directly in the broth, so their starch thickens the soup while the tomato base stays rich. The cool ricotta topping melts into the hot soup and gives every spoonful the cheesy finish of baked lasagna.
Frequently asked questions
Can I make lasagna soup ahead of time?
Yes, but store the noodles separately if possible, as they soak up broth and soften on standing. Cook fresh noodles and stir them in when reheating.
What can I use instead of lasagna noodles?
Any short pasta works: mafalda, broken pappardelle or penne all cook in about the same time. Add them in the same step and simmer until tender.
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