Description
This Classic One Pot Lasagna Soup is a comforting, hearty twist on the traditional Italian lasagna. Combining ground beef, rich tomato broth, broken lasagna noodles, and a blend of mozzarella, parmesan, and ricotta cheese, this soup delivers all the flavor of lasagna in a quick and easy one-pot meal that’s perfect for weeknights.
Ingredients
Scale
Meat and Oils
- 1.5 tsp vegetable oil
- 10 oz ground beef (80/20 fat ratio preferred)
Vegetables and Aromatics
- 3/4 cup onion, chopped
- 2 garlic cloves, freshly minced
Tomato and Seasoning
- 2.5 tbsp tomato paste (Hunt’s recommended)
- 14.5 oz diced tomatoes
- 1.25 tsp oregano
- 1.25 tsp salt
- 0.75 tsp black pepper
- 1.5 tsp sugar
Liquids and Broth
- 3.5 cups chicken stock (Swanson brand suggested)
Pasta
- 5 lasagna noodles, broken into 1-inch pieces before cooking
Cheeses and Herbs
- 0.66 cup mozzarella, shredded
- 0.33 cup parmesan, grated
- 0.33 cup ricotta (full-fat preferred)
- 1.5 tbsp fresh basil, thinly sliced into ribbons
Instructions
- Heat the oil and brown the beef: In a large pot or Dutch oven over medium heat, add the vegetable oil. Once hot, add the ground beef and cook until browned, breaking it up with a spoon as it cooks to ensure even browning and flavor development.
- Sauté the onions and garlic: Add the chopped onions and freshly minced garlic to the browned beef. Cook until the onions become translucent and fragrant, about 3 to 4 minutes, stirring occasionally to prevent burning.
- Add tomato paste and tomatoes: Stir in the tomato paste and cook for about 1 minute to deepen its flavor. Then add the diced tomatoes, mixing everything well to combine.
- Add broth and seasonings: Pour in the chicken stock, then add oregano, salt, black pepper, and sugar. Stir to combine all ingredients thoroughly.
- Simmer and add pasta: Bring the soup to a boil, then reduce heat to a simmer. Add the broken lasagna noodles and cook uncovered for about 10 to 12 minutes or until the pasta is tender but not mushy.
- Incorporate cheeses and basil: Lower the heat and gently stir in the mozzarella, parmesan, ricotta, and thinly sliced basil ribbons. Let the soup simmer an additional 2 to 3 minutes until the cheese melts and blends into the soup, creating a creamy texture.
- Adjust and serve: Taste the soup and adjust seasoning if necessary. Serve hot garnished with extra parmesan and fresh basil if desired for an enhanced presentation and flavor.
Notes
- Breaking the lasagna noodles before cooking helps them cook evenly and mimic the layered texture of traditional lasagna.
- Using full-fat ricotta cheese improves the soup’s creaminess and moisture level.
- For a richer broth, choose a chicken stock brand with a full-bodied flavor like Swanson.
- Brown the ground beef well to develop a deep, savory flavor base for the soup.
- This recipe can be made ahead and reheated; pasta may continue to soften, so adjust cooking time if reheating.
