Description
A cozy, hearty one-pot soup that captures all the rich flavors of traditional lasagna in an easy, comforting bowl perfect for weeknight dinners.
Ingredients
1 tablespoon olive oil
1 pound (450 g) ground beef
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons tomato paste
1 can (28 ounces / 800 g) crushed tomatoes
1 can (14.5 ounces / 410 g) diced tomatoes
4 cups (960 ml) low-sodium beef broth
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces (225 g) lasagna noodles, broken into pieces
1 cup (250 g) whole milk ricotta cheese
1 1/2 cups (170 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, about 5–7 minutes. Drain excess fat if needed.
Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
Stir in oregano, basil, thyme, crushed red pepper flakes, and tomato paste. Cook 1–2 minutes.
Add crushed tomatoes, diced tomatoes, and beef broth. Season with salt and black pepper. Bring to a gentle boil.
Add broken lasagna noodles. Reduce heat and simmer 12–15 minutes, stirring occasionally, until noodles are tender.
In a bowl, mix ricotta and Parmesan cheese until smooth.
Ladle soup into bowls. Top each serving with ricotta mixture and sprinkle with shredded mozzarella. Garnish with parsley if desired.
Notes
For thicker soup, simmer uncovered slightly longer. Add extra broth when reheating if needed. For meal prep, consider cooking pasta separately to maintain texture. Freeze without cheese topping for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes