One Pot Lasagna Soup

4.93 from 14 votes

One Pot Lasagna Soup packed full of Italian goodness! Topped with creamy cheese, this will become your family's favorite busy weeknights meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: lasagna soup recipe, one pot lasagna soup

Servings:

Calories: 487kcal

Author: Jordan

Heat the olive oil in a large soup pot over medium heat. Add the ground beef and brown for about 3 minutes before breaking it up with a meat masher.
When the meat is about halfway finished cooking, add in the onion, garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes, and cook until onion is softened and beef is browned and onions have softened, about 5-7 more minutes.
Stir in the tomato paste and cook for about 2 more minutes.
Stir in the diced tomatoes (and their juices), chicken bone broth, and bay leaves. Cover and bring to a boil, then break up the mafaldine noodles and add them to the pot. Reduce the heat to medium low and simmer for 15 minutes with the pot covered 3/4 of the way, or until pasta is al dente.
Meanwhile, combine the ricotta cheese, mozzarella cheese, parmesan cheese, lemon juice, salt, and pepper in a medium sized mixing bowl.
When the pasta is finished cooking, stir in the fresh basil. Taste and season with more salt and pepper if needed.
To serve, divide the soup between bowls and top with a dollop of the ricotta cheese mixture. I like to serve the soup extra hot so the cheese melts into the soup.

If you plan on having leftovers, I would cook and store the noodles separately so they don't soak up all the liquid.