Description
Indulge in the comforting warmth of Easy Lasagna Soup: Cheesy Beef & Tomato Pasta, a delightful twist on traditional lasagna that brings rich flavors together in a single pot. This heartwarming dish combines savory ground beef, zesty tomatoes, and creamy ricotta, offering an effortless way to enjoy all your favorite lasagna elements without the hassle of layering noodles. Perfect for busy weeknights or family gatherings, it’s a simple yet satisfying meal that everyone will love. Serve it with crusty garlic bread for a complete dining experience!
Ingredients
Scale
- 1.5 lbs lean ground beef
- 1 large yellow onion, finely diced
- 4–5 cloves garlic, minced
- 28 oz crushed tomatoes
- 15 oz diced tomatoes
- 6 cups beef or vegetable broth
- 10–12 lasagna noodles, broken into 1–2 inch pieces
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, finely chopped
- 1 cup shredded mozzarella cheese
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil (or 2 tbsp fresh, chopped)
- 1/2 tsp red pepper flakes
- 1 (6 oz) can tomato paste
- 1/2 cup beef broth (non-alcoholic alternative for red apple vinegar)
- 1 cup whole milk or heavy cream
- 1/2 cup fresh Italian parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 tsp granulated sugar (optional)
Instructions
- Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1.5 lbs ground beef and brown thoroughly while breaking it apart. Drain excess fat. Add diced onion and cook for 5-7 minutes until translucent. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes; cook for 1 minute until fragrant.
- Pour in 1/2 cup beef broth as a non-alcoholic substitute for red apple vinegar; scrape up any browned bits from the bottom of the pot. Allow liquid to reduce for 2-3 minutes. Stir in 6 oz tomato paste; cook for another 2-3 minutes. Finally, add 28 oz crushed tomatoes and 15 oz diced tomatoes (undrained).
- Pour in 6 cups beef or vegetable broth. Stir well to combine everything. Bring to a gentle boil then reduce heat to low. Cover partially and simmer for 30-60 minutes to allow flavors to meld together. Taste periodically; adjust seasoning with salt, pepper, and optional sugar if needed.
- While soup simmers, break 10-12 lasagna noodles into irregular pieces about 1-2 inches long. Increase soup heat back to medium-high; bring it to a rolling boil. Add broken noodles immediately after stirring to prevent them from sticking together. Reduce heat to medium-low; cook uncovered for about 10-12 minutes until al dente while stirring occasionally.
- Once noodles are cooked through, stir in 1 cup whole milk or heavy cream along with the freshly chopped Italian parsley. Adjust seasoning again if needed before removing the pot from heat. In a separate bowl, mix together ricotta cheese (15 oz), grated Parmesan (1/2 cup), fresh basil (1/4 cup), optional egg if using (large), salt (1/4 tsp), and a pinch of black pepper until smooth.
- Ladle generous portions of hot soup into individual bowls. Add a dollop (about 2-3 tbsp) of the creamy ricotta mixture right at the center of each bowl before sprinkling with shredded mozzarella cheese (about 1 cup). Garnish with extra fresh basil leaves or chopped parsley as desired. Serve immediately alongside crusty garlic bread or warm baguette slices for dipping!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg