Recipes• Soup

One Pot Lasagna Soup

Name: One Pot Lasagna Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tbsp Olive oil; 1 lb Ground beef; 1/2 lb Ground Italian sausage; 2-3 Cloves garlic, minced; 1 32 oz. Carton chicken stock; 2 14.5 oz. Canned diced tomatoes; 1 14.5 oz. Can crushed tomatoes; 1 15 oz. Jar tomato sauce; 1 tbsp Dried basil; 1 tbsp Dried Thyme; 2 tbsp Dried Oregano; 1 tbsp Sugar; 8-10 Lasagna noodles, uncooked; 1/4 cup Parmesan cheese, shredded; 1/2 cup Mozzarella cheese, shredded; Salt and pepper, to taste; Chopped fresh basil, for garnish

December 7, 2021

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This one-pot lasagna soup is quick and hearty. Loaded with Italian sausage, ground beef, crushed tomatoes, lasagna noodles, and plenty of spices and herbs! This is a simple version of the classic favorite. Not only is this a one-pot recipe but it can be customized, add cream or milk for a richer flavor. Mix in different types of cheese if desired, if you like more spice, add extra red pepper flakes.

This soup is freezer friendly!

Simply make soup as recipe states, allow to cool completely and transfer into freezer safe container. Label and store in the freezer for up to 6 months. Simply remove from freezer when ready to eat and allow to thaw in the fridge before heating. So make a big batch and save some leftovers for a quick lunch or dinner!

If you like this one-pot lasagna soup, you’ll love…

One Pot Tortellini Soup

Roasted Red Pepper & Tomato Soup

Roasted Tomato Soup with Basil Oil and Herb Croutons

Grocery list:

Olive oil
Garlic
Ground beef
Italian sausage
Chicken stock
Crushed tomatoes
Diced tomatoes
Tomato Sauce
Dried spices
Salt & pepper
Parmesan
Mozzarella
Fresh Basil
Sugar

Instructions for the one-pot lasagna soup:

In a large stock pot or Dutch oven heat olive oil over medium-high heat. Add in the ground beef and Italian sausage, sauté until cooked through. Add in the minced garlic and sauté until fragrant, another 2-3 minutes.

*Drain excess fat if needed.

Add in the chicken stock, diced tomatoes, crushed tomatoes and tomatoe sauce. Stir to combine and season with the basil, thyme, oregano, sugar, salt and pepper. Cover and bring to a boil.

Break the lasagna noodles into small pieces and add in, boil until tender, 9-11 minutes. Reduce heat to a simmer, add in the shredded parmesan and mozzarella. Serve topped with fresh basil and more shredded cheese.

Notes

*This soup will keep in the fridge for 2-3 days. If the mixture thickens after storing, mix in a little extra water or chicken stock to thin.