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One-Pot Lasagna Soup with Ricotta Cheese

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Ingredients

Scale

  • 1 lb ground beef or Italian sausage

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 can (28 oz) crushed tomatoes

  • 6 cups beef broth

  • 8 lasagna noodles, broken into pieces

  • 1 tsp Italian seasoning

  • 1 cup shredded mozzarella

  • ¼ cup grated Parmesan

  • 1 cup ricotta cheese

  • Fresh basil for garnish

  • Salt and pepper to taste

Instructions

  • Heat oil and brown meat in a large pot. Drain fat.

  • Add onion and garlic; cook 3 minutes. Stir in tomato paste.

  • Add tomatoes, broth, seasoning, salt, and pepper. Bring to boil.

  • Add broken lasagna noodles. Simmer 15–18 minutes until tender.

  • Stir in mozzarella and Parmesan until melted.

  • Serve hot with a dollop of ricotta and basil on top.

Notes

  • Add broth when reheating to refresh leftovers.

  • Swap ground beef for turkey or sausage.

  • Freeze base without pasta for better texture.

Nutrition

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