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Easy Lasagna Soup (One-Pot Comfort Food)
Stephanie Moore

Easy Lasagna Soup

Experience the comfort of classic lasagna in a fraction of the time with this vibrant, one-pot soup. Featuring lean ground beef, tender noodles, and a rich, herb-infused tomato broth, this dish captures all the flavors of your favorite Italian bake without the need for layering or long oven hours. Perfect for busy weeknights, it is a hearty and wholesome meal that satisfies the soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp dried parsley
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 8 oz lasagna noodles, broken into 2-inch pieces
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • Fresh parsley for garnish

Method
 

  1. In a large heavy-bottomed pot, brown the ground beef over medium-high heat until no longer pink.
  2. Add the onion and cook until translucent.
  3. Stir in the garlic, red pepper flakes, basil, oregano, and parsley, cooking for 60 seconds until fragrant.
  4. Stir in the tomato paste, crushed tomatoes, balsamic vinegar, and sugar.
  5. Pour in the chicken broth and add the bay leaf, bringing the mixture to a gentle boil.
  6. Add the broken lasagna noodles and cook for 8-10 minutes until noodles are al dente.
  7. Remove from heat, discard the bay leaf, and stir in the ricotta cheese until smooth.
  8. Serve warm, topped with a sprinkle of shredded mozzarella and fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of water or extra chicken broth when reheating.