Description
A quick and comforting one-pot lasagna soup that combines all the flavors of traditional lasagna in a simple and easy-to-make soup.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 oz lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in the crushed tomatoes, broth, and Italian seasoning. Bring to a boil.
- Add the broken lasagna noodles and cook until tender, about 10-12 minutes.
- Stir in the ricotta cheese and half of the mozzarella cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, topped with the remaining mozzarella cheese.
Notes
- For a vegetarian version, substitute ground beef with mushrooms or lentils.
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian