Savor lasagna flavors in a comforting soup loaded with pasta, beef, tomatoes, and cheese—all cooked in one pot.
# Components:
→ Meats
01 - 1 pound ground beef or Italian sausage
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 stalk celery, diced
→ Tomatoes & Broth
06 - 1 can (28 ounces) crushed tomatoes
07 - 1 can (14 ounces) diced tomatoes
08 - 4 cups low-sodium chicken or beef broth
09 - 2 tablespoons tomato paste
→ Pasta
10 - 8 ounces lasagna noodles, broken into bite-size pieces
→ Dairy
11 - 1 cup ricotta cheese
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
→ Herbs & Spices
14 - 2 teaspoons dried basil
15 - 1 teaspoon dried oregano
16 - 1/4 teaspoon red pepper flakes, optional
17 - Salt and black pepper, to taste
→ Garnish
18 - Fresh basil or parsley, chopped
# Method:
01 - Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned. Drain excess fat if necessary.
02 - Add diced onion, carrot, and celery. Sauté for 5 minutes until vegetables soften. Stir in minced garlic and cook for one minute, releasing aroma.
03 - Mix in tomato paste and cook for 1 minute. Add crushed tomatoes, diced tomatoes, broth, dried basil, oregano, red pepper flakes, salt, and pepper. Stir well and bring mixture to a gentle simmer.
04 - Add broken lasagna noodles to the pot. Stir and partially cover. Simmer for 15 to 20 minutes, stirring occasionally, until noodles reach al dente texture.
05 - Taste and adjust salt and pepper as preferred.
06 - Ladle hot soup into serving bowls. Top each bowl with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and finish with chopped fresh basil or parsley.
