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Lasagna Soup

Bowl of lasagna soup with ground beef, lasagna noodles, ricotta and fresh basil
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All the flavor of lasagna in one pot: ground beef, rich tomato broth, lasagna noodles and a creamy ricotta topping. Ready in 30 minutes.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 (14 oz) can diced tomatoes
  • 5 cups low-sodium beef broth
  • 2 tsp Italian seasoning
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 8 lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan, divided
  • 1 cup shredded mozzarella
  • Fresh basil, for serving

Instructions

  1. In a large pot, brown the ground beef and onion over medium-high heat. Drain excess fat and stir in the garlic for 30 seconds.
  2. Stir in the tomato paste and cook 2 minutes. Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt and pepper. Bring to a boil.
  3. Add the broken lasagna noodles and simmer 10-12 minutes, stirring often, until tender.
  4. Mix the ricotta with half the parmesan and a pinch of salt and pepper.
  5. Ladle soup into bowls and top with a spoonful of ricotta, mozzarella, remaining parmesan and fresh basil.

Notes

Noodles absorb broth as the soup sits. For leftovers, cook and store the noodles separately, and add a splash of broth when reheating.

Find it online: https://cookyaura.com/lasagna-soup/