Description
A cozy and comforting one-pot lasagna soup filled with ground beef, tomatoes, and creamy ricotta that comes together in about 30 minutes.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage) (can substitute with turkey or chicken for a lighter version)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes (optional)
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 4 cups beef or chicken broth (low-sodium works fine)
- 8 ounces broken lasagna noodles (about half a box)
- to taste Salt and black pepper
For Serving
- 1 cup baby spinach or chopped fresh basil
- 1/2 cup ricotta cheese (fresh-milk ricotta makes a noticeable difference)
- 1 cup shredded mozzarella (plus extra for topping)
- to taste Grated Parmesan (optional)
Instructions
Cooking Steps
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Drain any excess fat.
- Add the diced onion to the pot and cook until soft, about 4 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes; cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes and broth, stir to combine, and bring to a simmer.
- Break the lasagna noodles into pieces and add them to the pot. Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are just tender. Taste and season with salt and pepper.
- Reduce heat to low. Stir in the spinach (or basil) until wilted. Spoon in the ricotta and stir gently to create creamy pockets. Add the shredded mozzarella and stir just until melted.
- Serve hot with extra mozzarella and Parmesan on top.
Notes
Let the soup cool to room temp for no more than two hours. Store in an airtight container in the fridge for up to 3 days. Noodles soak up broth as it sits; when reheating, add a splash of water or broth and microwave or warm on the stove until hot. This also revives the texture. Freezing works, but the pasta gets softer, only freeze if necessary, and thaw slowly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Soup
- Cuisine: Italian