One-Pot Lasagna Soup
All the comfort of lasagna in one pot: beef, crushed tomatoes, broken lasagna sheets, a little cream, and plenty of melted cheese.
Serves: 4–6 | Time: About 35–40 minutes
Ingredients
- 1 large yellow onion, diced
- 1 tablespoon olive oil
- 1 pound ground beef
- Kosher salt and freshly ground black pepper, to taste
- 2 cans crushed tomatoes (14–15 ounces each)
- 4 cups beef stock, plus more as needed
- 8–10 ounces dry lasagna noodles, broken into bite-size pieces
- ⅓ cup heavy cream, or a little more to taste
- 1 cup shredded mozzarella, plus more for serving
- ½ cup grated Parmesan, plus more for serving
Method
- Start with the onions. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, until soft and lightly golden.
- Brown the beef. Add the ground beef, break it into small pieces, and cook until browned. Season with salt and pepper. Spoon off excess fat if needed.
- Build the soup. Stir in both cans of crushed tomatoes and the beef stock. Bring to a gentle boil, then reduce to a lively simmer.
- Add the pasta. Break the lasagna sheets into rough pieces and stir them into the pot. Cook, stirring often so they do not stick together, until tender, usually 10–15 minutes. Add a splash of stock or water whenever the soup becomes too thick.
- Make it creamy. Lower the heat. Stir in the cream and then the mozzarella and Parmesan until the cheeses melt into the soup. Do not boil hard after adding the cream.
- Serve hot. Ladle into bowls, finish with extra cheese and freshly cracked pepper, and serve immediately.
Charlie's Notes
This should eat like a hearty, spoonable lasagna—not a dry pasta. The noodles keep absorbing broth as the soup sits, so add a little more beef stock when reheating. The can size and all measurements here are practical estimates to make the dish repeatable; adjust the stock, cream, and cheese to suit your pot.
To Pour
Chianti Classico. Sangiovese was made for tomato, beef, and cheese — this is exactly what it wants.