Description
A hearty one-pot lasagna soup packed with savory ground beef, rich tomato broth, tender noodles, and creamy ricotta, mozzarella, and parmesan cheeses.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups beef broth
- 2 teaspoons Italian seasoning
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place a large Dutch oven over medium heat.
- Add olive oil and brown the ground beef.
- Add onion and cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Add tomato paste and cook for 1 minute.
- Stir in crushed tomatoes, beef broth, Italian seasoning, salt, and pepper.
- Bring to a boil.
- Add broken lasagna noodles and simmer for 15 minutes until tender.
- Stir half of the mozzarella and parmesan into the soup.
- Ladle into bowls and top with ricotta, remaining mozzarella, parmesan, and parsley before serving.
Notes
- Add extra broth when reheating because the noodles absorb liquid.
- Freshly grated cheese melts more smoothly.
- Do not overcook the noodles.
- Store leftovers in an airtight container for up to 4 days.