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One-Pot Lasagna Soup

A comforting and hearty soup that combines the rich flavors of traditional lasagna into a creamy, delicious dish, perfect for chilly family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or halal Italian sausage
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 28 ounces can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 teaspoons Italian seasoning
  • 9 lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Method
 

Cooking
  1. In a large pot over medium heat, add the ground beef or Italian sausage. Cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Drain excess fat if necessary.
  2. Stir in the chopped onion and minced garlic. Cook for another 3-4 minutes until the onion is translucent and fragrant.
  3. Pour in the crushed tomatoes and chicken or vegetable broth. Sprinkle the Italian seasoning, then season with salt and pepper to taste.
  4. Bring the mixture to a gentle boil. Add the broken lasagna noodles to the pot, stirring to combine. Reduce the heat and let it simmer for about 10 minutes, or until the noodles are tender.
  5. Once the noodles are ready, stir in the ricotta cheese until combined and the soup is creamy.
  6. Serve hot, topping each bowl with shredded mozzarella cheese and fresh basil if desired.

Notes

For substitutions, feel free to swap the ground beef or sausage with ground turkey or lentils for a vegetarian version. Keep an eye on the noodles to ensure they don’t overcook; al dente is preferred. Avoid adding too much liquid initially; adjust thickness by adding more broth if needed. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.