Description
A creamy and hearty lasagna soup that brings the beloved flavors of traditional lasagna to a quick and effortless weeknight dinner.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 cups pasta (like mini lasagna or elbow pasta)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Brown the ground beef with diced onion and minced garlic over medium heat until fully cooked, stirring frequently. Once cooked, drain any excess fat.
- Add the broth, tomato sauce, diced tomatoes, pasta, Italian seasoning, salt, and pepper to the pot. Bring to a boil, then reduce heat to a simmer for 15-20 minutes, or until the pasta is tender.
- Stir in the ricotta cheese until well combined, allowing it to meld beautifully with the soup’s rich flavors.
- Serve hot, topped generously with shredded mozzarella cheese and a sprinkle of fresh basil for that finishing touch.
Notes
Make ahead and store in the fridge for up to 3 days. For perfect pasta, avoid overcooking, especially if storing leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg