Description
A comforting and creamy take on traditional lasagna, this soup is perfect for chilly nights and filled with rich, savory flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2″ pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in minced garlic, red pepper flakes, 1 teaspoon of kosher salt, and oregano; cook for about a minute.
- Mix in the tomato paste to deepen flavors and color.
- Pour in the tomato sauce, diced tomatoes, and chicken broth; bring to a boil.
- Add broken lasagna noodles and remaining kosher salt; reduce heat and simmer until noodles are tender, about 10-12 minutes.
- Stir in heavy cream and extra cheese if desired for more creaminess.
- Ladle soup into bowls and top with dollops of ricotta, mozzarella, parmesan, and sprinkle with fresh basil before serving.
Notes
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Adjust the thickness by adding more broth if needed while reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg