Description
A comforting, one-pot lasagna-inspired soup with hearty meat, savory tomatoes, tender noodles, and a cheesy topping, perfect for a quick and cozy meal.
Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes with juices
- 4 cups chicken or beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8 oz lasagna noodles, broken into pieces
- 3/4 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil (optional, for garnish)
Instructions
- In a large pot or Dutch oven, brown the ground beef or sausage over medium heat until fully cooked. Drain excess fat.
- Add chopped onions and sauté until translucent. Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, diced tomatoes with juices, and broth. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes to blend the flavors.
- Add broken lasagna noodles. Simmer for 10-12 minutes until noodles are tender.
- In a small bowl, mix ricotta cheese with a pinch of salt and pepper.
- Ladle soup into bowls. Top with ricotta mixture, mozzarella, Parmesan, and fresh basil if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Add spinach or kale at the end of cooking for extra nutrition.
- Substitute gluten-free noodles if needed.
- Cottage cheese can be used in place of ricotta for a different texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg