Description
Experience the beloved comfort of classic baked lasagna in a single, comforting bowl. This hearty Italian-inspired soup features savory ground beef, broken lasagna noodles, and a rich, aromatic tomato-based broth. Finished with a touch of silky cream and a dollop of ricotta, it delivers all the complex, layered flavors of a traditional lasagna with a fraction of the effort, making it the perfect one-pot meal for busy weeknights.
Ingredients
1 lb Ground Beef
1 medium Onion, finely diced
4 cloves Garlic, minced
4 cups Low-sodium beef broth
28 oz Crushed tomatoes (San Marzano preferred)
8 oz Lasagna noodles, broken into bite-sized pieces
1/2 cup Heavy cream
1 tbsp Italian seasoning
1 cup Ricotta cheese
Salt and pepper to taste
Instructions
Brown the ground beef in a large Dutch oven over medium-high heat until fully cooked.
Drain excess fat from the pot.
Add the diced onion and sauté until translucent.
Stir in the minced garlic and cook for 60 seconds until fragrant.
Pour in the beef broth and crushed tomatoes.
Add the Italian seasoning, salt, and pepper, stirring to combine.
Bring the liquid to a gentle boil, then reduce heat to low.
Add the broken lasagna noodles and cook for 10 minutes until tender.
Stir in the heavy cream and remove from heat.
Serve in bowls topped with a generous dollop of ricotta cheese.
Notes
Use ground turkey for a leaner alternative. Swap heavy cream for coconut milk to make this recipe dairy-free. Store leftovers in an airtight container for up to 3 days; note that the pasta will continue to absorb liquid, so you may need to add a splash of broth when reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg