Easy Lasagna Soup
A quick and easy one-pot lasagna soup that’s rich, cheesy, and ready in just 20 minutes with only five core ingredients.
Ingredients
Core Ingredients
- 24–28 oz Crushed tomatoes or marinara sauce Use a good quality jar for best flavor.
- 4 cups Chicken or vegetable broth For a sippable, soup-friendly base.
- 8–10 sheets Lasagna noodles Broken into bite-size pieces; use regular or no-boil noodles.
- 1 cup Ricotta cheese For the creamy texture.
- 1 cup Mozzarella cheese, shredded For melty goodness.
Optional Add-ins
- 1–2 tsp Italian seasoning Enhances the flavor.
- 2 cloves Garlic, minced For added flavor.
- Olive oil, a drizzle Optional for the pot.
- Red pepper flakes Add for spice.
- Fresh basil For garnish.
- Grated Parmesan cheese Optional topping.
- Salt and pepper to taste For seasoning.
Instructions
Preparation
- Set a large pot over medium heat and optionally add a splash of olive oil and garlic; cook for 30–60 seconds until fragrant.
- Pour in the crushed tomatoes and broth, and stir in Italian seasoning, salt, and red pepper flakes. Bring to a simmer.
- Snap the lasagna sheets into rough 1–2 inch pieces.
Cooking
- Drop noodle pieces into the pot and simmer for 8–12 minutes, stirring frequently until just al dente.
- In a small bowl, combine the ricotta with a pinch of salt and pepper. Optionally stir in a spoon of Parmesan.
- Turn off the heat and stir in half of the mozzarella until melted. Taste and adjust seasoning.
- Ladle into bowls, dollop with the ricotta mixture, and sprinkle with remaining mozzarella and garnish with basil.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Add a splash of broth or water when reheating to prevent drying out. For best texture, freeze without noodles.