One Pot Lasagna Soup: A Lazy Sunday Revelation

Ever poured a bowl of spaghetti and somehow felt like I was cheating? Like somehow, I skipped all the tedious layers and still got the cheesy pulse of lasagna? That’s this soup. The smell hits you with oregano, garlic, and that tang of tomato broth—it kind of pops in the air and makes you forget about dishes stacking up in the sink. It’s perfect right now, when everyone’s trying to clone takeout on a budget and still want that comfort of bubbling cheese and tender pasta. You know that feeling when your spoon hits ground beef, and it’s just enough to remind you this isn’t just some broth with noodles? That’s the moment I appreciate. It’s not fancy. It’s not complicated. It’s barely even a recipe. Just a shot at dinner that feels like a plate to the face—nothing wrong with that.

Cheesy Lasagna Soup

This dish is a hearty soup that mimics the flavors of classic lasagna using ground beef, tomato broth, and melty cheese. It employs simmering, browning, and combining ingredients to create a thick, flavorful broth with tender pasta and a cheesy topping, resulting in a comforting, bowl-licking final texture.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method

Ingredients

  

• 1 lb ground beef or turkey for variation
• 1 clove garlic minced
• 1 can diced tomatoes 14.5 oz, undrained
• 4 cups beef or vegetable broth
• 8 oz small pasta (elbow or shells) uncooked
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• to taste salt and pepper
• oregano optional dried oregano for added flavor

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula

Method

 

1. Heat the large pot over medium heat and add olive oil. Once shimmering, add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
   1 tablespoon olive oil, 1 lb ground beef
2. Add the minced garlic to the pot and cook for 30 seconds until fragrant, stirring constantly. Then stir in the diced tomatoes with their juice and cook for another 2 minutes to combine flavors.
   1 clove garlic, 1 can diced tomatoes
3. Pour in the broth and bring the mixture to a boil over high heat. Add the uncooked pasta and reduce the heat to medium. Simmer uncovered for about 10 minutes, stirring occasionally, until the pasta is tender and the soup thickens slightly.
   4 cups beef or vegetable broth, 8 oz small pasta (elbow or shells)
4. Stir in salt, pepper, and oregano if using. Once the pasta is fully cooked and the soup has a rich, thick consistency, turn off the heat.
   to taste salt and pepper, oregano optional dried oregano
5. Ladle the hot soup into bowls, and sprinkle each with shredded mozzarella cheese. Cover briefly to allow the cheese to melt, then serve immediately with additional oregano or herbs if desired.
   1 cup shredded mozzarella cheese
6. Optional: garnish with fresh basil or parsley for added color and flavor, and enjoy the comforting, cheesy bowl.

Sometimes I think I’ll keep this in the rotation forever. It’s not pretty, but it’s real. And honestly, isn’t that what most of our nights need? Just a bowl that makes us feel like we figured it all out, even if only for a little while.