Description
A warm and comforting soup inspired by classic lasagna, perfect for busy weeknights.
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
- 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
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the finely diced onion and cook until it softens, about 5 minutes.
- Add the ground beef to the pot, breaking it apart as it browns evenly, about 7-10 minutes.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook for a couple of minutes.
- Pour in the tomato sauce, diced tomatoes, and chicken broth, stirring to combine. Bring to a gentle boil.
- Add the broken lasagna noodles and season with the remaining teaspoon of kosher salt. Reduce heat and let it simmer until noodles are tender, about 10-12 minutes.
- Stir in heavy cream for extra richness. Adjust soup thickness with more chicken broth if desired.
- Ladle the soup into bowls and top with ricotta, additional mozzarella, parmesan, and fresh basil.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to three months. Add a splash of broth when reheating if the soup thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian