Description
Cozy lasagna flavor in a faster, one-pot soup: tomato-rich broth, tender pasta sheets, melty ricotta–mozzarella–parmesan topping, and optional garlic-bread croutons for crunch. Weeknight-easy, family-friendly, and perfect for leftovers.
Ingredients
1/2 lb lean ground beef
1/2 lb ground Italian sausage
1 Tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 Tbsp tomato paste
24 oz marinara sauce
1/4 tsp red pepper flakes
2 Tbsp fresh parsley, chopped (or 2 tsp dried)
1/2 tsp dried oregano
1 tsp dried basil
7 cups low-sodium chicken broth
9 lasagna noodles, broken into pieces
2 cups fresh spinach leaves (optional)
10 oz ricotta cheese
1 cup shredded mozzarella
1/2 cup freshly grated parmesan
Fresh basil, for serving
Instructions
Heat oil in a large pot. Brown beef and sausage with onion until cooked through.
Add garlic; cook 30 seconds.
Stir in tomato paste and red pepper flakes; cook until deep red.
Add marinara, broth, parsley, oregano, and basil; scrape up fond.
Bring to a simmer; add broken lasagna noodles. Cook 20–25 minutes, stirring occasionally.
Stir in spinach to wilt; taste and adjust seasoning.
Mix ricotta, mozzarella, and parmesan in a small bowl.
Serve soup topped with a generous scoop of the cheese mixture and fresh basil.
Notes
Use low-sodium broth for best seasoning control.
Noodles soften as they sit; for make-ahead, cook noodles separately.
Add a splash of cream for a richer finish.
Great with garlic bread croutons or a squeeze of lemon.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Italian-American