One-Pot Lasagna Soup
A comforting dish that combines all the flavors of traditional lasagna in a delicious, easy-to-make soup, perfect for chilly evenings or busy weeknights.
Ingredients
Meat and Vegetables
- 1 pound ground beef or Italian sausage Use your choice of meat
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids and Seasoning
- 1 can 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Pasta and Dairy
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Garnish
- to taste Fresh basil or parsley for garnish
Instructions
Preparation
- In a large pot, brown the ground beef or sausage over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic. Cook until the onion is soft.
Cooking
- Stir in the crushed tomatoes, broth, broken lasagna noodles, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until the noodles are tender.
- Stir in the ricotta cheese until well combined.
- Top with shredded mozzarella cheese and let it melt before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. For a vegetarian version, consider using mushrooms or lentils instead of meat. Adjust for spice by adding red pepper flakes.