Description
A comforting and hearty soup that captures all the classic flavors of lasagna in a quick and easy one-pot meal. Perfect for busy weeknights and sure to please the whole family.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 1 teaspoon dried Italian seasoning
- 6 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
- Add diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is softened and fragrant.
- Stir in chicken broth, crushed tomatoes, tomato sauce, and Italian seasoning. Bring to a boil.
- Add broken lasagna noodles to the pot. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until noodles are tender.
- Season the soup with salt and pepper to taste. Ladle into bowls and top each serving with mozzarella and a dollop of ricotta cheese. Garnish with fresh basil if desired.
Notes
- The noodles will soak up the broth the longer it sits, so add a splash of water or broth when reheating.
- If you plan on freezing, cook the noodles separately and add them after reheating.
- Add a pinch of chili flakes for a spicy kick.
- For a vegetarian version, skip the meat or use veggie crumbles and vegetable broth.
- If you don’t have Italian seasoning, mix oregano, basil, and thyme.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soups
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 0mg