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This one-pot lasagna soup delivers the cozy comfort of lasagna without the layers — rich tomato broth, creamy finish, herby pesto, and melty mozzarella all in 35 minutes. A perfect weeknight dinner with minimal cleanup.
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Course: Main Course, Soup
Cuisine: American, Italian-inspired
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 tbsp olive oil (if using lean turkey)
  • 1 medium onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste (optional)
  • ⅓ cup basil pesto, plus more for serving
  • 1 tsp kosher salt, to taste
  • ½ tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • 1 pinch chili flakes (optional)
  • 7 oz lasagna noodles, broken into pieces
  • ½ cup heavy cream
  • ½ cup finely grated Parmesan cheese
  • 1–1½ cups mini mozzarella pearls
  • ½ cup ricotta (optional)
  • chopped parsley or basil for garnish (optional)

Equipment

  • 5–6 qt Dutch oven or soup pot
  • ladle
  • Microplane (for Parmesan)
  • wooden spoon or spatula

Method
 

  1. Heat a Dutch oven over medium-high. Brown beef or turkey with a pinch of salt until fully cooked. Add diced onion and cook until translucent. Stir in minced garlic for 30 seconds.
  2. Add tomato paste (if using) and cook for 1 minute. Pour in broth and crushed tomatoes, stirring to combine.
  3. Season with basil, oregano, thyme, black pepper, and chili flakes. Stir in basil pesto.
  4. Bring soup to a simmer. Add broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until noodles are al dente.
  5. Lower heat and stir in heavy cream until the soup turns rosy. Add grated Parmesan and stir until melted.
  6. Scatter mozzarella pearls across the soup. Gently stir once so they begin to melt but stay visible.
  7. Taste and adjust seasoning. Ladle into bowls and finish with pesto swirl and fresh herbs if desired.

Nutrition

Calories: 470kcalCarbohydrates: 32gProtein: 27gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 980mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 1050IUVitamin C: 12mgCalcium: 320mgIron: 3mg

Notes

Use turkey or plant-based protein to lighten it. Add spinach at the end for extra greens. Make it creamy by blending a ladle of soup or adding ricotta off heat. To reheat, add broth to loosen and revive creaminess with pesto or a splash of cream.

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