Cook the Meat: In a large soup pot, cook the ground beef (or turkey) over medium heat until browned, breaking it into crumbles as it cooks. Drain any excess fat if necessary.
Sauté the Aromatics: Add the diced onion to the pot and cook for 4-5 minutes until softened. Stir in the garlic and cook for another 1 minute, until fragrant.
Add the Liquids and Seasoning: Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir in the Italian seasoning, dried basil, salt, and pepper. Bring the mixture to a simmer.
Cook the Noodles: Add the broken lasagna noodles to the soup. Stir occasionally and let the noodles cook for 10-12 minutes, or until they are tender.
Prepare the Cheese Mixture: While the soup is simmering, in a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
Serve: Once the noodles are cooked, ladle the soup into bowls. Top each serving with a generous spoonful of the cheese mixture. Garnish with fresh basil or parsley if desired. Enjoy!
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutrition (per serving):
Calories: 450
Carbohydrates: 36g
Protein: 28g
Fat: 21g
Fiber: 4g
Sugar: 8g
This One Pot Lasagna Soup is perfect for weeknight dinners when you're looking for something warm and comforting, without the hassle of layering and baking. It delivers all the flavors of lasagna with just a fraction of the effort!