Description
A cozy and hearty take on traditional lasagna, all packed into a delicious soup.
Ingredients
- 1 lb ground beef or Italian sausage
- 1–2 Tbsp olive oil
- 1 medium diced onion
- 3 minced garlic cloves
- 1 (14.5 oz) can crushed tomatoes
- 4 cups chicken or beef broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, whisked
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- In a large Dutch oven, brown the ground meat over medium-high heat with olive oil for 6–8 minutes.
- Add the diced onion and minced garlic; sauté until soft, about 4–5 minutes.
- Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper; bring to a simmer.
- Once simmering, break the lasagna noodles and add them; cook until al dente, about 8–10 minutes.
- In a separate bowl, mix together ricotta, Parmesan, and whisked egg. Stir this mixture and shredded mozzarella into the soup. Let rest off heat for 2 minutes to melt the cheese.
- Serve hot, garnished with fresh basil and extra Parmesan cheese.
Notes
Store leftovers in airtight containers for up to 3–4 days. For freezing, pack without cheese and add fresh cheese upon reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-pot stovetop
- Cuisine: Italian