Prep Time: 10 Minutes
Cook Time: 1 Hour
Let’s face it, Lasagna is a labor of love. This Lasagna soup is great for those times when you want lasagna but don’t want to do any of the work. Finish each bowl off with parmesan and basil and serve it alongside garlic bread or a simple side salad for the most amazing winter dinner. It’s just like lasagna, but lighter and easier.
What I love about this soup recipe is that you only need one pot and it comes together quickly. You can cook the meat and sauce in it, add the lasagna noodles right into the soup to simmer, and let the whole dish cook down together.
2 tablespoons olive oil
1 medium onion, chopped
3 tablespoons garlic, minced
2 lbs. ground beef and/or Italian sausage, uncased
2 tablespoons Italian seasoning
1 14oz. can crushed tomatoes
3 tablespoons tomato paste
1 can diced tomatoes
4 cups beef broth
8 lasagna noodles, broken up into pieces
1 cup ricotta cheese
1 cup milk
In a large pot, heat the olive oil on medium heat.
Add in the onion and garlic and saute until onion is translucent.
Add in the meat and spices, break the meat apart in small pieces, and cook through.
Add in the tomato paste, diced tomatoes, and crushed tomatoes - mix and let cook for a few minutes.
Add the beef broth and let the soup come to a simmer.
Add the broken noodles and cook until the noodles are tender.
Add milk and ricotta cheese and mix everything together.
Serve with parmesan, basil, and/or more ricotta cheese on top.