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One-Pot Lasagna Soup

A deliciously rich, Italian-inspired soup that combines the classic flavors of lasagna in a quick and easy one-pot dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz lasagna noodles Break into smaller pieces
  • 1 lb ground beef Alternatives include mushrooms or lentils for vegetarian option
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth Use vegetable broth for a vegetarian option
  • 24 oz jar marinara sauce Experiment with different marinara sauces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese Reserve some for topping
  • 1/2 cup grated Parmesan cheese For serving
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Method
 

Cooking Instructions
  1. Brown the ground beef in a large pot over medium heat until browned. Drain excess fat if necessary.
  2. Add the chopped onion and minced garlic and stir until softened, about 3-4 minutes.
  3. Pour in the beef broth and marinara sauce. Stir well and bring to a simmer.
  4. Break the lasagna noodles into smaller pieces and add to the pot. Cook for 10-12 minutes, or until the noodles are tender.
  5. Stir in the ricotta cheese and half of the mozzarella cheese until everything is well combined.
  6. Season with salt and pepper according to your preference.
  7. Serve hot, garnished with the remaining mozzarella, grated Parmesan, and fresh basil if desired.

Notes

This soup stores well. Cool completely before storing in an airtight container. It's good in the refrigerator for 3-4 days. Reheat on the stove or microwave, adding a splash of broth if it thickens too much. You can freeze leftovers for 2-3 months.