Description
A cozy and easy lasagna soup that captures all the flavors of traditional lasagna in a comforting bowl.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes (adjust to taste)
- 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 desired)
- 2 teaspoons kosher salt (divided)
- 12 lasagna noodles (uncooked, 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 diced onion and cook until soft and translucent, about 5 minutes.
- Add the ground beef and sauté until browned, breaking it up as it cooks.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste. Mix well.
- Pour in the tomato sauce, diced tomatoes, and chicken broth. Bring to a boil.
- Add the broken lasagna noodles and the remaining teaspoon of kosher salt. Reduce to a simmer and cook until the noodles are tender, about 10 minutes.
- Stir in the heavy cream for added creaminess. Adjust thickness with extra chicken broth if needed.
- Mix in some shredded mozzarella or Parmesan before serving, allowing it to melt.
- Spoon into bowls and top with dollops of ricotta cheese, a sprinkle of mozzarella, Parmesan, and fresh basil.
Notes
Pair with crusty garlic bread or a fresh salad! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian