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Easy 30-Minute Creamy Lasagna Soup: The Best One-Pot Dinner

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This creamy lasagna soup delivers all the rich, cheesy, tomatoey goodness of traditional lasagna in a fraction of the time. Made in one pot with a secret cottage cheese trick for velvety texture, it’s the perfect weeknight comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 1 can (15 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (15 ounces) tomato sauce
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup full-fat cottage cheese (small curd)
  • 1/2 cup heavy cream (or half-and-half)
  • 1 cup shredded mozzarella cheese (freshly shredded)
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink, about 5-6 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot and cook for 3-4 minutes until soft and translucent. Add minced garlic, oregano, basil, red pepper flakes, salt, and black pepper. Cook for 30 seconds until fragrant.
  3. Build the broth: Pour in chicken broth, crushed tomatoes, and tomato sauce. Stir, scraping up browned bits from the bottom. Bring to a boil, then reduce to a simmer.
  4. Cook the noodles: Add broken lasagna noodles to the simmering soup. Stir gently and cook for 10-12 minutes, stirring occasionally, until noodles are tender but still al dente. Add more broth if soup gets too thick.
  5. Make the creamy base: While noodles cook, blend cottage cheese in a blender until completely smooth, about 30 seconds.
  6. Combine and finish: Once noodles are tender, reduce heat to low. Pour in blended cottage cheese and heavy cream. Stir gently and warm through for about 2 minutes. Do not let it boil.
  7. Add the cheese: Remove pot from heat. Stir in shredded mozzarella and grated Parmesan until melted. Taste and adjust salt and pepper if needed.
  8. Serve immediately: Ladle into bowls and garnish with fresh basil or parsley. Serve with crusty bread for dipping.

Notes

Don’t overcook the noodles; cook until al dente as they will continue to soften. Let cottage cheese come to room temperature before blending to avoid graininess. If soup is too thick, thin with broth or water. Season in layers for best flavor. Let soup rest 5 minutes before serving. For meal prep, cook noodles separately and add to each serving.

Nutrition

Keywords: lasagna soup, creamy lasagna soup, one-pot dinner, 30-minute meal, weeknight dinner, comfort food, Italian soup, easy dinner

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