Description
A hearty and flavorful soup that captures the essence of classic lasagna in a convenient, sippable format.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 12 lasagna noodles, broken into pieces
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add onion and cook until softened, about 5 minutes. Add garlic, oregano, basil, salt, and pepper, and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, beef broth, and tomato sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles to the pot. Cook according to package directions, stirring occasionally, until tender.
- Stir in ricotta cheese, mozzarella cheese, and Parmesan cheese until melted and well combined.
- Serve hot, garnished with extra cheese if desired.
Notes
- For a vegetarian version, substitute ground beef with crumbled plant-based protein or extra vegetables like mushrooms and zucchini.
- Adjust seasoning to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: lasagna soup, italian soup, comfort food, easy soup, noodle soup