Creating your Best Ever One-Pot Lasagna Soup is as simple as following these steps:

1. Cook the Meat: In a large pot, brown the ground beef (or turkey) over medium heat until fully cooked. Drain excess fat if necessary.

2. Add Aromatics: Stir in the diced onion, garlic, and bell pepper. Sauté for about 5 minutes, or until the vegetables begin to soften.

3. Incorporate Tomatoes: Add the canned diced tomatoes (with juices) and the tomato paste to the pot. Stir to combine with the meat and vegetables.

4. Pour in Broth: Slowly add the chicken or vegetable broth, mixing everything together well.

5. Season: Add the dried basil, oregano, crushed red pepper flakes (if using), and salt and pepper to taste. Stir to combine.

6. Add Noodles: Bring the soup to a gentle boil. Add the broken lasagna noodles to the pot, stirring to ensure they are submerged in the broth.

7. Cook Noodles: Reduce heat and let it simmer for about 15 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.

8. Create Creaminess: While the noodles are cooking, in a separate bowl, mix the ricotta cheese with a pinch of salt and pepper.

9. Combine in the Soup: Once the noodles are cooked, stir the ricotta mixture into the soup until well combined.

10. Add Cheese: Finally, sprinkle in the shredded mozzarella and grated Parmesan cheese. Let the soup simmer for an additional 2–3 minutes until the cheese melts and the soup is creamy.

11. Taste and Adjust Seasoning: Make any final adjustments to the soup’s seasoning by adding more salt and pepper if needed.