Description
Enjoy the comforting flavors of lasagna in a simple, one-pot soup. This recipe brings together broken lasagna noodles, savory ground meat, rich tomatoes, and Italian herbs, all simmered to perfection. Top with creamy ricotta or melted cheese for a quick and delicious meal.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces broken lasagna noodles
- 1/2 cup heavy cream (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Ricotta cheese or shredded mozzarella for topping
Instructions
- In a large pot or Dutch oven, brown the ground meat with the chopped onion over medium-high heat. Drain off any excess grease.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the noodles are tender, stirring occasionally.
- If using, stir in the heavy cream and Parmesan cheese. Heat through but do not boil.
- Serve hot, topped with a dollop of ricotta cheese or shredded mozzarella.
Notes
- For a vegetarian option, omit the meat and use vegetable broth. Add extra vegetables like spinach or mushrooms.
- Adjust seasonings to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more liquid upon standing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg