Description
Experience the ultimate comfort food with this creamy lasagna soup, a genius weeknight alternative to traditional baked pasta. By simmering savory ground beef, tender lasagna noodles, and a rich tomato-based broth in one pot, you get all the complex, umami-rich flavors of a classic lasagna without the tedious layering. Finished with a velvety blend of heavy cream and fresh ricotta, this hearty meal is perfect for families seeking a restaurant-quality dinner in under 45 minutes.
Ingredients
1 lb ground beef (85/15 lean)
1 medium yellow onion, finely diced
3 garlic cloves, minced
4 cups beef broth (low sodium)
28 oz crushed tomatoes
8 oz lasagna sheets, broken into bite-sized pieces
1/2 cup heavy cream
1 cup ricotta cheese
1.5 cups mozzarella cheese, shredded
1 tbsp Italian seasoning
Instructions
Brown the ground beef in a large Dutch oven over medium-high heat until no pink remains.
Add the diced onion to the pot and sauté until translucent.
Stir in the minced garlic and Italian seasoning, cooking for one minute until fragrant.
Pour in the crushed tomatoes and beef broth, stirring to combine all elements.
Bring the liquid to a gentle boil before reducing the heat to low.
Add the broken lasagna noodles to the pot and cover with a lid.
Simmer for 10-12 minutes or until the noodles are tender.
Stir in the heavy cream and half of the ricotta cheese until smooth.
Ladle the soup into bowls and top with remaining ricotta and fresh mozzarella before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of beef broth if the noodles have absorbed too much liquid.
- Prep Time: 10
- Cook Time: 30
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg