Description
All the cheesy, meaty, comforting flavor of lasagna in a one-pot, creamy soup that’s fast and easy enough for a weeknight dinner.
Ingredients
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1 tbsp olive oil
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1 lb ground beef or Italian sausage
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1 yellow onion, diced
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3 cloves garlic, minced
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1 tbsp tomato paste
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp pepper
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1 can (28 oz) crushed tomatoes
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4 cups chicken or vegetable broth
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8 lasagna noodles, broken into pieces
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½ cup heavy cream or half-and-half
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1 cup shredded mozzarella
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½ cup ricotta cheese (for serving)
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¼ cup grated parmesan (for serving)
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Optional: fresh basil or parsley
Instructions
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In a large pot, heat olive oil and cook ground meat until browned.
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Add onion and cook 3–4 minutes. Stir in garlic, tomato paste, and seasonings.
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Add crushed tomatoes and broth. Bring to a boil.
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Stir in broken lasagna noodles. Simmer 12–15 minutes until tender.
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Reduce heat, add cream and mozzarella, and stir until melted.
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Ladle into bowls, top with ricotta, parmesan, and herbs.
Notes
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For freezer prep, store the soup base without noodles.
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Use gluten-free pasta or meat alternatives as needed.
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Adjust thickness with extra broth or cheese to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Cuisine: Italian-American
Nutrition
- Calories: ~500 per serving