Make the flavors of classic lasagna in a quick, hearty soup format using one pot for simple cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian
Diet:Low Lactose
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef or Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces lasagna noodles, broken into 1-inch pieces
1 cup water
1/2 cup heavy cream (optional)
1 cup ricotta cheese, for topping
1/2 cup grated Parmesan cheese, for topping
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain excess fat.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Bring the mixture to a simmer.
Add the broken lasagna noodles and water to the pot. Stir well to prevent sticking.
Return the soup to a simmer, then reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, stirring occasionally, until the pasta is tender.
If using, stir in the heavy cream during the last 5 minutes of cooking.
Taste and adjust seasoning if needed.
Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of Parmesan cheese, and fresh parsley.
Notes
For a richer flavor, use Italian sausage instead of ground beef.
If you prefer a thicker soup, use slightly less broth or let it simmer uncovered for a few extra minutes to reduce.
You can substitute dried herbs with 1 tablespoon of Italian seasoning blend.