Description
A comforting, hearty One-Pot Lasagna Soup that combines all the classic flavors of traditional lasagna in a warm, easy-to-make soup. Featuring layers of ricotta, parmesan, and mozzarella cheeses mixed with ground meats, herbs, and broken lasagna noodles simmered to perfection in a savory tomato broth.
Ingredients
Cheese Mixture
- 3/4 Cup Ricotta Cheese
- 1/2 Cup Parmesan Cheese (freshly grated)
- 1/4 Cup Mozzarella Cheese (grated)
Main Soup
- 2 Tablespoons Olive Oil
- 1 Pound Lean Ground Beef, Chicken, or Turkey
- 1/2 Pound Ground Italian Sausage (casing removed)
- 1 Medium Yellow Onion (diced)
- 5-6 Cloves Garlic (mashed)
- 1/2 Cup Fresh Basil (chopped)
- 2 Tablespoons Italian Seasoning
- 1 Teaspoon Crushed Red Pepper Flakes
- 1/4 Cup Tomato Paste
- 1 28 Ounce Can Crushed Tomatoes
- 1 32 Ounce Box or 4 Cups Broth of Choice (chicken broth recommended)
- 8 Ounces Lasagna Sheets (broken into pieces, approx. 1/2 box)
- Pinch of sea salt and black pepper (to taste)
Instructions
- Prepare Cheese: In a small bowl, combine ricotta, parmesan, and mozzarella cheeses. Add a pinch of sea salt and black pepper, then stir until fully blended. Set aside.
- Heat Pot: Place a large pot over medium heat on the stovetop and add olive oil. Allow it to heat.
- Sauté Meat: Add ground beef, ground Italian sausage, and chosen ground meat to the pot and cook until browned. Next, add diced onion, mashed garlic, chopped basil, Italian seasoning, crushed red pepper flakes, plus a pinch of sea salt and black pepper. Stir well to combine.
- Cook Vegetables: Let the mixture cook for 3-4 minutes until the onions soften.
- Add Tomatoes and Broth: Stir in the tomato paste, crushed tomatoes, and broth of choice. Mix well to incorporate all ingredients.
- Add Pasta: Add broken lasagna noodles to the pot, ensuring they are fully submerged in the liquid.
- Cook Pasta: Bring the soup to a gentle boil, then cover with a lid and reduce heat to low. Let simmer for 20 minutes, or until the lasagna noodles are tender and cooked through.
- Serve Soup: Ladle soup into bowls and top each serving with a dollop of the prepared cheese mixture. Serve immediately. Store leftover soup in an airtight container in the refrigerator for up to one week.
Notes
- You can substitute ground beef for ground turkey or chicken for a leaner option.
- The cheese mixture can be adjusted to suit your taste or dietary restrictions.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Crushed red pepper flakes can be omitted or adjusted to control spiciness.
- Store leftovers in the fridge and consume within one week for best freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
