One-Pot Lasagna Soup: The Easiest Comfort Food You Will Make All Winter

Method

1. Brown the Meat

   Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 7 minutes. Let it sit for a minute before stirring to get some colour. Drain excess fat if needed.

2. Soften the Aromatics

   Reduce heat to medium. Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Season with a pinch of salt at this stage.

3. Build the Base

   Stir in the tomato paste and cook it for about 1 minute, letting it coat the meat and onions. This step deepens the flavour of the whole broth. Pour in the crushed tomatoes and diced tomatoes, stirring to combine everything well.

4. Add Broth and Seasonings

   Pour in the broth and stir in the Italian seasoning, dried basil, onion powder, smoked paprika, salt and black pepper. Bring the soup to a gentle boil over medium-high heat, then reduce to a steady simmer.

5. Cook the Noodles

   Add the broken lasagna noodles to the simmering soup and stir well so they do not stick together. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are just tender. Taste and adjust seasoning one more time.

6. Serve and Top

   Ladle the soup into deep bowls. Add a generous spoonful of ricotta to each bowl, then scatter over shredded mozzarella and grated Parmesan. Finish with fresh basil or parsley and serve immediately with crusty bread on the side.