One Pot Lasagna Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 lasagna noodles, broken into pieces
  • 2 tablespoon olive oil
  • 2 onion, chopped
  • 1 pound minced beef
  • 4 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ tsp crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 200g fresh button mushrooms, quartered (optional)
  • 1 15 -ounce can crushed tomatoes
  • ¼ cup chopped fresh basil, plus thinly sliced leaves for topping
  • Salt and freshly ground black pepper, to taste
For topping
  • 8 oz. ricotta
  • ½ c. grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ¼ teaspoon salt
  • Fat pinch of freshly ground pepper
  1. Heat 2 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and add the onion and cook, stirring, until softened, about 5 minutes.
  2. Add the garlic and cook for a further 1 minute.
  3. Mix in minced beef and oregano. Cook until the beef is browned.
  4. Add the tomato paste and cook for 2 minutes.
  5. Add in the mushrooms.
  6. Pour in the chicken broth, canned tomatoes, and bring to a simmer.
  7. Add uncooked pasta and cook until al dente. Do not over cook the pasta as the pasta will get mushy.(If you are planning to make this way in advance, you might want to cook the noodles separately, and then adding some to individual bowls before ladling the soup over them)
  8. While the pasta is cooking, in a small bowl, combine the ricotta, parmesan, mozzarella, salt and pepper.
  9. Once the pasta is cooked, season the soup with salt, black pepper and crushed red pepper flakes.
  10. Top with basil.
To serve:
  1. Place a dollop of the cheesy mixture in each soup bowl and ladle the hot soup over the cheese.
  2. Top with another dollop of the cheesy mixture and scatter more basil on top.
Recipe by Maya Kitchenette at