Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken broth
- 8 oz lasagna noodles, broken into 2-inch pieces
- Kosher salt and black pepper, to taste
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella
- ¼ cup grated Parmesan, plus more for serving
- Fresh basil leaves, for serving
Instructions
- Brown the beef. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook 5–6 minutes, breaking it up, until browned. Drain off the excess fat.
- Build the base. Add the onion and cook 3–4 minutes until softened. Stir in the garlic, tomato paste, Italian seasoning, and red pepper flakes; cook 1 minute until fragrant.
- Add the liquids. Pour in the crushed tomatoes and chicken broth. Season generously with salt and pepper and bring to a boil.
- Cook the noodles. Add the broken lasagna noodles, reduce the heat, and simmer 12–14 minutes, stirring occasionally so nothing sticks, until the noodles are tender.
- Melt in the cheese. Taste and adjust the seasoning. Stir in half of the mozzarella until it melts right into the soup.
- Top and serve. Ladle into bowls and crown each with a dollop of ricotta, the remaining mozzarella, a shower of Parmesan, and fresh basil. Serve immediately while the cheese is still gooey.
💡 Lasagna soup tips
Break the noodles into small 2-inch pieces so they cook evenly and fit on a spoon. The noodles keep soaking up broth as the soup sits — when reheating leftovers, stir in a splash of broth. For a lighter version, swap in ground turkey. Leftovers keep 4 days in the fridge.
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