Ingredients
- 2 tsp Olive oil
- 1 lb Ground meat (beef, pork, or turkey)
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1/4 tsp Red pepper flakes
- 1 tbsp Tomato paste
- 1 tsp Dried parsley
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1/2 tsp Dried thyme
- 1/4 tsp Dried rosemary
- 1 (15 oz) can Tomato sauce
- 1 (15 oz) can Diced tomatoes
- 4 cups Beef broth
- 1/2 lb Lasagna noodles, broken into pieces
- 1 1/2 tsp Sugar
- 1/2 cup Half-and-half
- Diamond Crystal kosher salt, to taste
- Black pepper, freshly ground, to taste
For the Ricotta Topping
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1/4 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, finely minced
- 1/4 tsp Black pepper
Brown the Meat and Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it apart with a spoon, until it’s nearly cooked through.
Add the diced onions and a pinch of salt and pepper. Continue to cook for ~5 minutes, stirring often, until the onions have softened.
Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
Build the Soup Base
Add the tomato paste and all the dried herbs to the pot. Stir everything together and cook for about a minute to toast the spices and cook down the tomato paste.
Pour in the tomato sauce, diced tomatoes, and beef broth. Bring the mixture to a low boil over high heat.
Cook the Noodles and Finish the Soup
Stir in the broken lasagna noodles.
For leftovers, it’s best to cook the noodles separately and add them to each bowl when serving. Noodles left in the soup will absorb the broth and become soft.
Reduce the heat to medium-low and simmer until the noodles are al dente.
While the soup simmers, combine the ricotta, mozzarella, Parmesan, fresh parsley, and black pepper in a bowl for the topping.
Once the noodles are cooked, stir in the sugar and half-and-half. Remove the pot from the heat and season with salt and pepper to taste.
Serve the soup hot with a large dollop of the ricotta mixture on top.
One-Pot Lasagna Soup
Ingredients
Ingredients
- 2 tsp Olive oil
- 1 lb Ground meat beef, pork, or turkey
- 1 medium Yellow onion diced
- 4 cloves Garlic minced
- 1/4 tsp Red pepper flakes
- 1 tbsp Tomato paste
- 1 tsp Dried parsley
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1/2 tsp Dried thyme
- 1/4 tsp Dried rosemary
- 1 can Tomato sauce 15 oz
- 1 can Diced tomatoes 15 oz
- 4 cups Beef broth
- 1/2 lb Lasagna noodles broken into pieces
- 1 1/2 tsp Sugar
- 1/2 cup Half-and-half
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
For the Ricotta Topping
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1/4 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley finely minced
- 1/4 tsp Black pepper
Instructions
- Heat olive oil in large pot over medium-high heat and brown ground beef.
- Add onions, salt, and pepper; cook 5 minutes until softened.
- Add garlic and red pepper flakes; cook 1 minute.
- Stir in tomato paste and dried herbs; cook 1 minute.
- Add tomato sauce, diced tomatoes, and beef broth; bring to boil.
- Add broken lasagna noodles; reduce heat and simmer until al dente.
- Mix ricotta, mozzarella, Parmesan, parsley, and black pepper in bowl.
- Stir in sugar and half-and-half; season with salt and pepper.
- Serve hot topped with ricotta mixture.
