Description
A hearty and comforting soup that captures all the rich flavors of traditional lasagna in a bowl, featuring ground meat, tomatoes, Italian seasonings, and pasta, topped with a dollop of ricotta and melted cheese.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or beef broth
- 2 cups water
- 8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if necessary.
- Add diced onion and cook until softened, about 5 minutes. Stir in garlic, Italian seasoning, and red pepper flakes.
- Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, broth, and water. Bring to a boil.
- Add broken lasagna noodles and reduce heat to a simmer. Cook until noodles are tender, about 10-12 minutes. Season with salt and pepper.
- Ladle soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of mozzarella and Parmesan cheese, and fresh basil or parsley.
Notes
- You can substitute ground turkey or make it vegetarian with plant-based meat or extra veggies.
- Use gluten-free noodles for a gluten-free version.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of broth as the pasta may absorb liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg
