Description
A hearty soup with all the flavors of lasagna, without the layering. Ground beef, pasta, and cheese in a tomato broth.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add onion and garlic. Cook until soft, about 3 minutes.
- Stir in crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add broken lasagna noodles. Reduce heat and simmer until noodles are tender, about 10-12 minutes.
- In a small bowl, mix ricotta, mozzarella, and Parmesan.
- Ladle soup into bowls. Top with a dollop of cheese mixture and garnish with parsley.
Notes
- You can use ground turkey or chicken instead of beef.
- For a vegetarian version, use vegetable broth and omit meat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg