Description
A comforting one-pot lasagna soup that combines the layers of traditional lasagna into a hearty and flavorful bowl, perfect for family dinners.
Ingredients
- 1 pound ground beef or Italian sausage (or a mix)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 28 ounces crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 8 ounces broken lasagna sheets or short pasta like rotini
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Optional: 1 cup baby spinach stirred in at the end
Instructions
- Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and warm it until it shimmers.
- Add the onion, carrot, and celery. Sauté for 5 to 7 minutes until softened, stirring often.
- Add the garlic and cook for 30 seconds until fragrant, being careful not to brown it.
- Push the vegetables to the side and add the ground beef and/or sausage. Cook until browned and no longer pink, about 6 to 8 minutes.
- Stir in the dried oregano, dried basil, and red pepper flakes. Cook for 1 minute.
- Pour in the crushed tomatoes and the broth. Stir to combine and scrape up any browned bits.
- Add the broken lasagna noodles or short pasta, and bring to a simmer. Reduce heat and maintain a gentle simmer.
- Simmer until the pasta is tender, about 10 to 12 minutes.
- Once the pasta is cooked, turn off the heat and stir in the ricotta cheese. Add half of the mozzarella and half of the Parmesan.
- Season with salt and pepper to taste. Thin with more broth or water if needed.
- Ladle into bowls and top with remaining mozzarella and Parmesan. Sprinkle with fresh basil and serve immediately.
Notes
For a vegetarian option, replace meat with chopped mushrooms and lentils. This dish is perfect served with a green salad or crusty garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian