Description
All the flavor of classic lasagna, none of the layers or long bake time. This one-pot soup is rich, cheesy, and full of Italian flavor—perfect for busy weeknights or a cozy family dinner.
Ingredients
Soup Base:
-
1 tbsp olive oil (or butter/avocado oil)
-
1 lb lean ground beef (or beef + mild Italian sausage)
-
1 large onion, diced
-
3 cloves garlic, minced
-
1 (28 oz) can crushed tomatoes
-
1 (15 oz) can tomato sauce (or ½ can tomato paste + 1 cup water)
-
4 cups beef broth
-
½ cup water
-
1 tsp dried basil
-
1 tsp dried oregano
-
Salt and black pepper, to taste
Pasta & Cheese:
-
6 lasagna noodles, broken into bite-sized pieces (or any pasta)
-
1 cup shredded mozzarella
-
1 cup ricotta
-
Fresh parsley or basil for garnish
Instructions
-
Brown the Beef:
Heat olive oil in a large pot or Dutch oven. Add ground beef, let it sit 1 min, then break into crumbles. Cook until no longer pink. Drain excess fat. -
Sauté Aromatics:
Add onion and garlic to the pot. Cook 3–4 min until softened and fragrant. -
Build the Broth:
Add crushed tomatoes, tomato sauce, beef broth, water, basil, oregano, salt, and pepper. Stir, scraping up browned bits. Bring to a boil. -
Cook the Pasta:
Reduce to a simmer. Add broken noodles. Simmer 10–12 min, stirring occasionally, until noodles are tender and soup thickens. -
Finish with Cheese:
Ladle soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of mozzarella. Garnish with fresh parsley or basil.
Notes
-
Lower Fat: Use ground turkey or chicken and low-sodium broth.
-
Vegetarian: Omit meat; add mushrooms or zucchini.
-
Spicy: Add 1 tsp red pepper flakes with herbs.
-
Extra Cheesy: Stir in ½ cup grated Parmesan at the end.
-
Gluten-Free: Use gluten-free lasagna noodles or pasta shells.
-
Storage: Store soup and pasta separately for best leftover texture. Freeze without pasta.
Nutrition
- Calories: 480 cal Per Serving
- Fat: 25g
- Carbohydrates: 32g
- Protein: 29g