One-Pot Lasagna Soup
A comforting and flavorful dish that combines the elements of traditional lasagna into an easy-to-make soup, perfect for busy weeknights.
Ingredients
For the Base
- 1 lb ground beef or turkey Can substitute with ground chicken or turkey for leaner meat.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use low-sodium broth to control salt content.
- 1 can (28 oz) crushed tomatoes
- 2 cups uncooked lasagna noodles, broken into pieces Gluten-free options available.
For the Sauce
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes (optional)
To Serve
- 1 cup ricotta cheese Cottage cheese can be used as a substitute.
- 1 cup shredded mozzarella cheese
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat.
- Add the ground beef or turkey, onion, and bell pepper. Cook until the meat is browned and the vegetables are softened.
- Stir in the minced garlic, oregano, basil, and red pepper flakes, if using. Cook for another minute until fragrant.
Cooking
- Add the crushed tomatoes and broth to the pot. Bring to a gentle simmer.
- Add the broken lasagna noodles to the pot. Stir well and let everything simmer for about 10 to 12 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking together.
Serving
- Remove the pot from the heat. Stir in the ricotta cheese until it is well combined.
- Serve hot, topped with mozzarella cheese and fresh parsley.
Notes
Consider adjusting the broth quantity for a thicker or thinner soup. Don't skimp on the seasonings as they elevate the flavor profile. Always taste before serving to ensure the seasoning is right.