Lasagna, without the layering
Everything that makes lasagna good is here: a savory meat and tomato sauce, tender ribbons of pasta and three cheeses. The noodles cook right in the broth, so there is one pot to wash, and the cheese goes on at the table instead of into a baking dish.
One-Pot Lasagna Soup
Prep 10 min · Cook 30 min · Total 40 min · Serves 6
Ingredients
Serves 6. Tick items off as you go.
For the soup
To top
Instructions
- Heat the oil in a large pot over medium-high heat. Add the beef and onion and cook, breaking up the meat, until the beef is browned with no pink left (160°F / 71°C) and the onion is soft, 7 to 8 minutes. Spoon off any excess fat.
- Stir in the garlic, tomato paste, Italian seasoning and red pepper flakes, if using. Cook for 1 to 2 minutes, stirring, until the tomato paste darkens slightly.
- Add the crushed tomatoes, broth, salt and pepper and bring to a boil.
- Stir in the broken noodles. Lower the heat to a steady simmer and cook, stirring often so the pieces do not stick together, until the noodles are tender, 12 to 15 minutes.
- While the noodles cook, stir the ricotta and Parmesan together in a small bowl with a pinch of salt.
- Taste the soup and add more salt if needed. Ladle into bowls and top each with a spoonful of the ricotta mixture, some mozzarella and torn basil. Serve hot, while the cheese melts.
Tips & notes
- The noodles keep soaking up broth as the soup stands. If you plan to have leftovers, cook the noodles separately and add them to each bowl, or stir in extra broth when you reheat.
- Italian sausage (casings removed) instead of beef gives a more classic lasagna flavor. Cook it until no pink remains (160°F / 71°C).
- Oven-ready lasagna noodles soften faster than regular ones, so start checking them early.
- Storage: refrigerate in a covered container for up to 4 days. The soup without noodles freezes well for up to 3 months; add freshly cooked noodles when you reheat it.
Pin & Prosper Finds · pinandprosperfinds.com/recipes/one-pot-lasagna-soup/
