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Cozy Weeknight Lasagna Soup: Easy 30-Minute Recipe

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This cozy weeknight lasagna soup has all the deep, meaty, cheesy goodness of lasagna without the layering, waiting, or dishes. It comes together in about 30 minutes in one pot, making it the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons (45g) tomato paste
  • 1 can (28 ounces / 794g) crushed tomatoes (preferably San Marzano)
  • 4 cups (946ml) low-sodium chicken broth
  • 8 ounces (227g) lasagna noodles, broken into bite-sized pieces
  • 2 teaspoons (2g) Italian seasoning
  • ½ teaspoon (1g) red pepper flakes (optional)
  • ½ cup (118ml) heavy cream
  • 1 cup (248g) whole milk ricotta cheese
  • 1 cup (112g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • Fresh basil leaves, for garnish
  • Salt and black pepper, to taste
  • 2 tablespoons (30ml) olive oil

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until nicely browned, about 6 to 8 minutes.
  2. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
  4. Pour in the crushed tomatoes and chicken broth. Stir, scraping up any browned bits from the bottom of the pot.
  5. Add the Italian seasoning, red pepper flakes (if using), and a generous pinch of salt and black pepper. Bring to a boil, then reduce heat to a gentle simmer.
  6. Break the lasagna noodles into roughly 2-inch (5 cm) pieces and add them to the pot. Stir well to submerge. Simmer for 10 to 12 minutes, stirring occasionally, until the noodles are tender but still al dente.
  7. Remove the pot from the heat and stir in the heavy cream. Taste and adjust seasoning.
  8. In a small bowl, mix together the ricotta, half the shredded mozzarella, and half the grated Parmesan.
  9. Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture, then sprinkle with the remaining mozzarella and Parmesan. Garnish with fresh basil leaves.
  10. Serve immediately while the cheese is melty and the soup is hot.

Notes

Brown the meat properly for best flavor. Toast the tomato paste with garlic to deepen flavor. Don’t overcook the noodles; they will continue to soften as the soup sits. Season in layers. Let the soup rest for 5 minutes before serving to allow flavors to meld. For leftovers, add a splash of broth when reheating as noodles absorb liquid.

Nutrition

Keywords: lasagna soup, weeknight dinner, comfort food, one pot, 30 minute meal, Italian soup, ground beef, cheesy soup

Find it online: https://jollyfork.com/cozy-weeknight-lasagna-soup-easy-30-minute-recipe/