One Pot Lasagna Soup

Instructions:

1. In a large pot, brown the ground beef or Italian sausage with the diced onion over medium heat. Drain excess fat if needed.
2. Add the garlic, Italian seasoning, and crushed red pepper flakes; cook for 1 minute until fragrant.
3. Stir in the broth, marinara, and water. Bring the mixture to a boil.
4. Add the broken lasagna noodles and simmer for 15–20 minutes, stirring occasionally, until the noodles are tender.
5. Reduce the heat and stir in the heavy cream, mozzarella, and Parmesan. Mix until the cheeses melt and the soup becomes creamy.
6. Taste and adjust seasoning with salt and pepper.
7. Ladle into bowls and garnish with fresh basil or parsley.

Variations

• Use half ground beef and half sausage for deeper flavor.
• Add a handful of spinach during the last few minutes for color and nutrition.
• Swap mozzarella for provolone for a sharper, more robust cheese profile.
• Substitute gluten-free pasta for a gluten-friendly version.
• Add sautéed mushrooms along with the onions for extra richness.

Tips

• Stir regularly as the noodles cook to prevent sticking.
• If the soup thickens too much, add extra broth or water until it reaches your desired consistency.
• For classic lasagna flavor, top each bowl with a spoonful of ricotta just before serving.
• Use high-quality marinara for the best base flavor—it makes a noticeable difference.
• The soup will continue to thicken as it sits; thin it with a splash of broth when reheating.