Description
All the flavors of classic lasagna in a cozy, one-pot soup! This easy recipe is rich, cheesy, and perfect for a comforting meal.
Ingredients
Scale
For the Soup:
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt & pepper to taste
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream or ricotta cheese
For Serving:
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- Fresh basil or parsley for garnish
Instructions
- Brown the Meat:
- Heat a large pot over medium-high heat. Add ground beef or sausage and cook until browned. Drain excess fat.
- Sauté Aromatics:
- Add diced onion and cook until soft. Stir in garlic and cook for 30 seconds.
- Build the Broth:
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper.
- Bring to a simmer and cook for 15 minutes.
- Cook the Pasta:
- Add broken lasagna noodles directly into the soup. Simmer until pasta is tender (about 10 minutes).
- Make It Creamy:
- Stir in heavy cream or ricotta cheese. Mix until fully incorporated.
- Serve:
- Ladle soup into bowls. Top with mozzarella, Parmesan, ricotta, and fresh basil. Serve hot!
Notes
- To prevent noodles from getting too soft, cook them separately and add before serving.
- For a spicier version, use hot Italian sausage and extra red pepper flakes.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg