Description
A hearty and comforting one-pot lasagna soup that captures all the classic flavors of traditional lasagna without the fuss of layering and long baking times. This quick and easy recipe is perfect for weeknight dinners.
Ingredients
Scale
- 1 tbsp Olive Oil
- 1 lb Lean Ground Beef
- 1 Large Onion, diced
- 3 Cloves Garlic, minced
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 4 cups Beef Broth
- ½ cup Water
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- Salt and Black Pepper, to taste
- 6 Lasagna Noodles, broken into pieces
- 1 cup Shredded Mozzarella Cheese
- 1 cup Ricotta Cheese
- Fresh Parsley or Basil, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef, let it sit for 1 minute, then break into crumbles. Cook until no longer pink. Drain excess fat.
- Add diced onion and minced garlic to the pot. Cook for 3-4 minutes, stirring frequently, until onions are softened and translucent.
- Pour in crushed tomatoes, tomato sauce, beef broth, and water. Add dried basil, oregano, salt, and pepper. Stir well, scraping the bottom of the pot to lift any browned bits. Bring to a boil.
- Reduce heat to a simmer. Add broken lasagna noodles, ensuring they are submerged in the broth. Simmer for 10-12 minutes, stirring occasionally, until noodles are tender and the soup has thickened.
- Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of shredded mozzarella. Garnish with fresh parsley or basil.
Notes
- For a lower-fat version, use ground turkey or chicken and low-sodium broth.
- For a vegetarian option, omit the meat and sauté sliced mushrooms and zucchini with the onions.
- Add 1 teaspoon of red pepper flakes with the dried herbs for a spicy kick.
- Stir in ½ cup of grated Parmesan cheese at the end for extra flavor.
- Use gluten-free lasagna noodles or pasta shells for a gluten-free version.
- Store leftover soup and pasta separately for the best texture. Freeze without the pasta for optimal results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: N/A
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 32g
- Fiber: N/A
- Protein: 29g
- Cholesterol: N/A
Keywords: Lasagna Soup, Ricotta, Mozzarella, Cheesy Soup, One-Pot Meal, Comfort Food, Italian Soup, Easy Dinner, Pasta Soup