Description
Savor the flavors of classic lasagna in a comforting, one-pot soup! This recipe delivers all the richness and cheesiness you crave with a fraction of the effort, perfect for busy weeknights.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage (or a blend)
- 1 cup chopped yellow onion (about 1 medium)
- 3 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 2 tsp dried Italian seasoning
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups chicken or vegetable broth
- 8–10 lasagna noodles, broken into 1–2 inch pieces
- 1 cup part-skim ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Step 1: Brown Meat & Aromatics: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground meat and cook, breaking it up, until browned. Drain excess fat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Step 2: Build Sauce Base: Stir in tomato paste and Italian seasoning, cooking for 1-2 minutes. Pour in crushed tomatoes and diced tomatoes. Stir to combine.
- Step 3: Simmer Broth & Tomatoes: Add broth to the pot. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes to allow flavors to meld.
- Step 4: Cook Noodles: Uncover, increase heat slightly, and add broken lasagna noodles. Cook according to package directions (8-10 minutes) for al dente, stirring frequently.
- Step 5: Stir in Cheeses: Remove from heat. Stir in ricotta cheese, mozzarella cheese, and half of the Parmesan until melted and creamy.
- Step 6: Serve & Garnish: Ladle into bowls. Garnish with remaining Parmesan and fresh basil/parsley. Serve hot.
- Prep Time: 15 mins
- Cook Time: 30 mins