One Pot Lasagna Soup is a fantastic way to enjoy all the delicious flavors of lasagna without the hassle of layering and baking. Here’s a recipe you might like:
Ingredients:
- 1 lb (450g) Italian sausage (bulk, not in casings) or ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups (960ml) beef or chicken broth
- 2 cups (480ml) water
- 8 oz (225g) pasta (such as lasagna noodles, broken into pieces or small pasta shapes like shells or elbows)
- 1 cup (240ml) heavy cream or milk
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (240ml) ricotta cheese
- 2 tsp dried Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish, optional)
Instructions:
- Cook the Meat:
- In a large pot or Dutch oven, cook the Italian sausage (or ground beef) over medium heat until browned. Break it up into crumbles as it cooks. Drain any excess fat if necessary.
- Sauté Vegetables:
- Add the diced onion and red bell pepper to the pot. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Tomatoes and Broth:
- Stir in the diced tomatoes, tomato paste, beef or chicken broth, and water. Bring to a simmer.
- Add Pasta:
- Add the broken lasagna noodles or pasta of choice. Simmer according to pasta package instructions until the pasta is cooked and tender.
- Incorporate Cream and Cheese:
- Reduce the heat to low and stir in the heavy cream (or milk), shredded mozzarella, and grated Parmesan cheese. Let it heat through, stirring occasionally.
- Add Ricotta and Seasonings:
- Stir in the ricotta cheese and mix until well combined and heated through. Season with dried Italian seasoning, basil, oregano, salt, and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve hot.
Tips:
- Pasta Choice: If using lasagna noodles, breaking them into pieces helps them cook faster and mix well in the soup.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so you may need to add a bit more broth or water when reheating.
- Freeze: This soup can be frozen, but the texture of the pasta may change slightly. It’s best to freeze it without the pasta and add freshly cooked pasta when reheating.
Enjoy your hearty and comforting One Pot Lasagna Soup!