Description
A comforting, creamy soup that brings together all the familiar flavors of lasagna in a one-pot dish, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2″ pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- Add the ground beef and sauté until browned, breaking it up as it cooks.
- Stir in minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook for another 2 minutes.
- Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring to a gentle boil.
- Add the broken lasagna noodles and the remaining 1 teaspoon kosher salt. Reduce heat and let it simmer until noodles are tender, about 10-12 minutes.
- Stir in the heavy cream and adjust the consistency with more chicken broth if desired.
- Spoon the soup into bowls and top with ricotta, mozzarella, parmesan, and fresh basil.
- Serve warm and enjoy!
Notes
This soup can be made ahead and stored in the fridge. Leftovers last for up to 4 days but may soften upon reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg