Instructions
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- Cook meat: In a large pot or Dutch oven, cook ground beef and onion over medium heat until browned. Drain excess fat. Stir in garlic and cook 1 minute more.
- Build soup base: Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Stir and bring to a boil.
- Add pasta: Stir in broken lasagna noodles. Reduce heat to a simmer and cook 15–20 minutes, until noodles are tender.
- Cheese topping: In a small bowl, mix ricotta, mozzarella, and Parmesan until combined.
- Serve: Ladle soup into bowls, top each with a scoop of the cheese mixture, and garnish with fresh basil or parsley.
Why This Recipe Works
- All-in-one pot: No layering or baking—just simmer everything together for quick comfort.
- Cheesy topping: The ricotta-mozzarella-Parmesan mix melts beautifully into the hot soup, giving true lasagna vibes.
- Customizable: Works with beef, sausage, turkey, or even a vegetarian version with lentils or mushrooms.
Expert Tips
- Break lasagna noodles into bite-sized pieces so they cook evenly in the broth.
- Cook noodles directly in the soup for maximum flavor—but if making ahead, cook separately to prevent sogginess.
- Stir spinach or zucchini in during the last 5 minutes for extra veggies.
Storage
- Refrigerate leftovers up to 3 days. The noodles will soften, but flavors deepen.
- For best texture, store soup and noodles separately if planning ahead.
- Freeze without noodles for up to 2 months; add fresh pasta when reheating.
Frequently Asked Questions
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