Lasagna Soup
All the richness of a baked lasagna — beef, tomato, herbs, and melty cheese — in a hearty one-pot soup that's ready in under an hour.
Ingredients
- 1 tbspolive oil
- 1 lbground beef(80/20 preferred)
- 1 mediumyellow onion(diced)
- 4 clovesgarlic(minced)
- 2 tbsptomato paste
- 1 tspdried oregano
- 1 tspdried basil
- ½ tspcrushed red pepper flakes
- 1 cancrushed tomatoes(28 oz)
- 1 candiced tomatoes(14.5 oz, undrained)
- 4 cupschicken broth(or beef broth)
- 1 tspkosher salt(plus more to taste)
- ½ tspblack pepper
- 8 ozlasagna noodles(broken into roughly 2-inch pieces)
- 1 cupwhole-milk ricotta
- 1 cupshredded mozzarella
- ¼ cupgrated Parmesan
- 2 tbspfresh parsley(chopped, for garnish)
Method
- 01
Heat the 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- 02
Add the 1 lb ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat, leaving about 1 tbsp in the pot.
- 03
Add the 1 medium yellow onion and cook, stirring occasionally, until softened, about 4 minutes.
- 04
Stir in the 4 cloves garlic and cook for 1 minute until fragrant.
- 05
Push the meat and onion to the sides and add the 2 tbsp tomato paste directly to the center of the pot. Let it cook undisturbed for 1–2 minutes until it darkens slightly, then stir everything together.
- 06
Add the 1 tsp dried oregano, 1 tsp dried basil, and ½ tsp crushed red pepper flakes. Stir to coat the meat.
- 07
Pour in the 28 oz can of crushed tomatoes and the 14 ½ oz can of diced tomatoes, scraping up any browned bits from the bottom of the pot.
- 08
Add the 4 cups chicken broth, 1 tsp kosher salt, and ½ tsp black pepper. Bring to a boil over high heat.
- 09
Add the 8 oz broken lasagna noodles, stir well, and reduce heat to medium. Cook uncovered, stirring occasionally to prevent sticking, until noodles are tender, about 10–12 minutes.
- 10
While the noodles cook, stir together the 1 cup ricotta, ½ cup of the shredded mozzarella, and the ¼ cup grated Parmesan in a small bowl. Season with a pinch of salt.
- 11
Taste the soup and adjust salt and pepper as needed.
- 12
Ladle the soup into bowls. Drop a generous spoonful of the ricotta mixture into the center of each bowl, then top with the remaining ½ cup shredded mozzarella and a sprinkle of 2 tbsp fresh parsley. Serve immediately.
Adapted from public domain & community sources