Description
A warm and comforting soup that combines traditional lasagna flavors into a satisfying meal.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish, chopped
Instructions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess grease if necessary.
- Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Pour in the crushed tomatoes and broth; add dried basil, oregano, red pepper flakes, and season with salt and pepper. Stir to combine.
- Bring to a simmer, then add the broken lasagna noodles. Cook for 10-12 minutes until al dente, stirring occasionally.
- In a separate bowl, mix ricotta cheese, heavy cream, and half of the mozzarella until combined.
- Once noodles are cooked, lower heat and gently stir in the ricotta mixture until melted and creamy, about 2-3 minutes.
- Serve hot, garnished with remaining mozzarella, Parmesan, and fresh basil or parsley.
Notes
Customize with different proteins or add veggies for a vegetarian option. Great paired with garlic bread.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg