Pot Lasagna Soup Recipe

There is something incredibly comforting about a bowl of Pot Lasagna Soup, especially on a chilly day or when you crave all the rich flavors of classic lasagna without the fuss of layering noodles and baking. This recipe captures every hearty bite of traditional lasagna and transforms it into a warm, soul-satisfying soup that cooks quickly in a single pot. The blend of savory ground meat, fragrant herbs, tender broken lasagna noodles, and creamy cheese makes it a perfect dish to gather around and enjoy with family or friends. Every spoonful delivers a burst of Italian-inspired delight that you’ll want to make again and again.

Ingredients You’ll Need

The ingredients for Pot Lasagna Soup are straightforward but thoughtfully chosen to create layers of flavor, texture, and vibrant color that bring this dish to life. Each ingredient plays a role, whether it’s the caramelized onion adding depth or the cheese lending that irresistible creamy finish.

• Olive oil: Optional but great for sautéing lean meat to keep it juicy and full of flavor.
• Ground beef or Italian sausage: Your protein base, choose lean for a lighter soup or sausage for a spicier kick.
• Yellow onion: Adds sweetness and aroma when sautéed with garlic.
• Garlic cloves: Essential for that classic Italian fragrance and savory punch.
• Chicken or vegetable broth: The flavorful liquid foundation that simmers the soup to perfection.
• Marinara sauce: Brings tomatoey richness and herbs condensed from slow cooking.
• Diced tomatoes: Adds texture and bursts of fresh tomato taste.
• Dried basil, parsley, oregano, rosemary, onion powder, and red pepper flakes: The harmonious herb blend giving this soup its authentic Italian soul.
• Lasagna noodles: Broken into bite-sized pieces to mimic the layered pasta sheets in traditional lasagna.
• Balsamic vinegar: A subtle tang to elevate and balance the rich tomato base.
• Ricotta cheese: Creamy and mild, it enriches the soup with a luxuriously smooth texture.
• Parmesan cheese: Adds sharp, nutty notes and depth of flavor.
• Mozzarella cheese: The melty, gooey topping that makes every bite feel indulgent.
• Fresh parsley: Brightens and freshens the dish with its vibrant green color and mild herbaceous flavor.
• Salt and pepper: For fine-tuning seasoning to your personal taste.

How to Make Pot Lasagna Soup

Step 1: Browning the Meat and Sautéing Aromatics

Start by heating olive oil in your pot if you’re using lean meat. Brown the ground beef or Italian sausage until it’s no longer pink, breaking it into crumbles as it cooks. This step develops rich flavor through the Maillard reaction, which you definitely don’t want to skip. Once browned, add diced onion and minced garlic, cooking them until fragrant and just softened. This aromatics base sets the stage for all the layers of flavor to come.

Step 2: Building the Soup Base

Add a splash of broth to deglaze the pot, scraping up all those delicious browned bits stuck to the bottom because they pack serious umami. Then pour in the rest of the broth alongside marinara sauce, canned diced tomatoes, and your dried herbs: basil, parsley, oregano, rosemary, plus onion powder and an optional pinch of red pepper flakes for some gentle heat. Give the pot one last gentle stir and push the broken lasagna noodles into the simmering tomato liquid, letting them nestle without stirring to avoid clumping.

Step 3: Pressure Cooking to Perfect Tenderness

Seal your pot’s lid and cook on high pressure for 6 minutes. The pressure cooker will take approximately 20 minutes to come to the right temperature, then work its magic in just under 10 minutes total cooking time. This creates a tender, flavorful soup where noodles are perfectly softened but not mushy, and the flavors meld beautifully.

Step 4: Finishing Touches

Once the pressure cooking is done, carefully quick release the pot. Stir in a splash of balsamic vinegar to brighten the tomato base, then fold in creamy ricotta and a hearty handful of parmesan cheese for richness. Finish off by seasoning with salt and pepper to your liking. Sprinkle shredded mozzarella on top and let the residual heat melt it into ooey-gooey perfection. If you want extra melty cheese, place the lid slightly askew to trap heat while allowing steam to escape gently.

How to Serve Pot Lasagna Soup

Garnishes

Freshly chopped parsley scattered on top adds a pop of green and a fresh herbal note that cuts through the richness. You could also add a sprinkle of extra grated parmesan or a drizzle of good-quality olive oil to elevate each bowl further. A few fresh basil leaves make a stunning and tasty garnish, too.

Side Dishes

This soup is hearty enough to be a meal on its own but pairs beautifully with crunchy garlic bread or warm bruschetta for dipping into that luscious broth. A side salad with a light vinaigrette helps balance the meal, and roasted vegetables add more color and nutrients to your dinner plate.

Creative Ways to Present

Serve your Pot Lasagna Soup in rustic bowls to highlight its homestyle charm. For a fun twist, ladle the soup into hollowed-out mini bread bowls for an edible container. Layer extra ricotta dollops and fresh herbs on top just before serving, turning each bowl into a cozy Italian feast that everyone will adore.

Make Ahead and Storage

Storing Leftovers

Any leftover Pot Lasagna Soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Flavors continue to meld, making it even tastier the next day. Just make sure to store the soup separately from fresh garnishes to maintain their brightness.

Freezing

This soup freezes well, but since the noodles can absorb a lot of liquid and become mushy, it’s best to freeze the soup before adding the noodles or cheese. Freeze in portions for easy reheating and add fresh noodles or cheese after thawing for the best texture.

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently to prevent sticking and to help the cheese meld back into the soup. Adding a splash of broth or water can loosen thickened noodles and sauce. If microwaving, reheat in short bursts, stirring in between to evenly warm your delicious Pot Lasagna Soup.

FAQs

Can I use ground turkey instead of beef in Pot Lasagna Soup?

Absolutely! Ground turkey works wonderfully for a lighter version of the soup and pairs beautifully with the blend of tomato and herbs. Just be sure to sauté it well to build flavor.

Do I have to use an Instant Pot or pressure cooker for this recipe?

While the recipe is designed for an Instant Pot for speed and convenience, you can make Pot Lasagna Soup on the stove. Simmer gently until noodles are tender and meat is cooked through, but note this will take longer than the pressure cooker method.

What if I don’t have broken lasagna noodles?

Regular lasagna noodles work great! Just break them into bite-sized pieces before adding to the soup. You can also use other pasta shapes like penne or broken spaghetti if you prefer.

Can I make this Pot Lasagna Soup vegetarian?

Yes! Swap the meat for extra vegetables like mushrooms, zucchini, and bell peppers, and use vegetable broth. For protein, add cooked beans or lentils. The cheese and herbs will keep it flavorful and comforting.

How spicy is the soup with red pepper flakes?

The red pepper flakes add just a hint of heat to lift the flavors without overwhelming the dish. You can omit them entirely or adjust the amount to suit your spice preference.

Final Thoughts

Pot Lasagna Soup is one of those magical dishes that feels like a warm hug on a spoon, blending the best parts of classic lasagna into an easy, weeknight-friendly meal. I encourage you to give this recipe a try—it’s perfect for busy days when you want something cozy and satisfying without the fuss. Once you taste that cheesy, hearty goodness, Pot Lasagna Soup will quickly become a beloved staple in your kitchen, guaranteed to bring smiles at every meal.

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