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Lasagna Soup: 1 Amazing, Heartfelt Weeknight Meal

Lasagna Soup
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This lasagna soup gives you all the delicious flavors of classic lasagna without the hassle of layering and baking. It’s a hearty, one-pot meal with pasta, ground meat, and a creamy ricotta topping.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1/2 cup heavy cream
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef or Italian sausage and cook until browned, breaking it up with a spoon. Drain any excess fat.
  2. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Pour in crushed tomatoes, tomato sauce, and beef broth. Stir in dried basil, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the pot. Cook according to package directions, stirring occasionally, until the noodles are al dente.
  5. Stir in the heavy cream. Season with salt and black pepper to taste.
  6. In a small bowl, combine ricotta cheese and Parmesan cheese.
  7. Ladle the hot soup into bowls. Top each serving with a dollop of the ricotta mixture and a sprinkle of fresh parsley. Serve immediately.

Notes

  • You can use ground turkey or a mix of ground beef and sausage for variation.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • For a vegetarian version, omit the meat and add extra vegetables like bell peppers, zucchini, or mushrooms.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will soak up more liquid, so you may need to add a splash of broth or water when reheating.

Nutrition

Find it online: https://whiskdaily.com/lasagna-soup-recipe/