Description
This easy 30-minute lasagna soup delivers all the classic flavors of lasagna—rich tomato broth, tender noodles, creamy cheese, and savory mushrooms—in one comforting pot. Perfect for busy weeknights, potlucks, or cozy family dinners with minimal cleanup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 medium bell pepper, diced (optional)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups low-sodium vegetable or chicken broth
- 8 ounces lasagna noodles, broken into bite-size pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil, chopped (optional, for garnish)
Instructions
- Dice the onion, mince the garlic, and slice the mushrooms. Chop the bell pepper if using.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes. Stir in garlic and cook 1 minute more.
- Add sliced mushrooms and bell pepper. Sauté, stirring often, until mushrooms are softened and lightly browned, about 4 minutes.
- Stir in tomato paste and let it toast for 1 minute. Pour in crushed tomatoes and broth, scraping up any browned bits from the bottom.
- Sprinkle in oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring the soup to a gentle boil.
- Break lasagna noodles into bite-size pieces and add to the pot. Simmer uncovered, stirring occasionally, until noodles are tender but not mushy—about 10-12 minutes. Add more broth if needed.
- Check consistency; if soup is too thick, add more broth or water, 1/4 cup at a time. Taste and adjust salt or pepper as needed.
- Turn off heat. Stir in ricotta and mozzarella cheese until melted and creamy. Reserve some cheese for garnish.
- Ladle soup into bowls. Top each with Parmesan, extra mozzarella, and chopped fresh basil if desired. Swirl in extra ricotta for added creaminess.
Notes
Stir the soup frequently after adding noodles to prevent sticking. For gluten-free, use GF lasagna noodles. For dairy-free, substitute plant-based cheeses. Add extra broth when reheating as noodles absorb liquid. Customize with extra veggies or cooked ground meat for more protein. Soup tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 320
- Sugar: 8
- Sodium: 700
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 5
- Protein: 15
Keywords: lasagna soup, one pot, mushrooms, easy dinner, 30 minute meal, vegetarian option, comfort food, family dinner, Italian soup