Lasagna Soup
All the flavor of lasagna in a bowl: beef, tomato broth, ruffled noodles and creamy ricotta, ready in about 40 minutes in one pot.
What you'll need
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth
- 2 teaspoons dried Italian seasoning
- 0.5 teaspoon salt, plus more to taste
- 8 ounces mafalda or broken lasagna noodles
- 0.75 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- fresh basil or parsley, for serving
How to make it
In a large Dutch oven over medium-high heat, cook the beef with the onion, breaking it up, until no pink remains and it reaches 160 degrees F, about 8 minutes. Add the garlic and cook 1 minute. Drain excess fat.
Stir in the tomato paste, then the diced tomatoes, tomato sauce, broth, Italian seasoning and salt. Bring to a boil.
Add the noodles, reduce to a steady simmer, and cook, stirring often, 10 to 12 minutes, until tender. Add a splash of broth if it gets too thick.
Stir the ricotta and Parmesan together in a small bowl.
Ladle the soup into bowls, add a spoonful of the ricotta mixture and a handful of mozzarella, and let it melt. Top with basil.
Chef's secrets
Break lasagna noodles into 2-inch pieces if you cannot find mafalda.
Stir often once the noodles go in so they don't stick to the pot.
Add the cheese at the table so it stays creamy.
Good to know
Refrigerate within 2 hours and eat within 3 days; the noodles keep absorbing broth, so add a splash when reheating to steaming hot (165 degrees F). The soup freezes best without the cheese topping.
Brown the meat and onion a day ahead. Cook the noodles fresh, because they soften in leftover soup.
