One-Pot Tomato and Beef Lasagna Soup

A comforting, simplified take on classic lasagna transformed into a robust, spoonable soup. Using broken pasta sheets and a bright tomato-basil base, this version is finished with a dollop of creamy ricotta for that iconic, baked-pasta flavor in a fraction of the time.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 0.5 lb ground beef
• 1 unit yellow onion
• 3 cloves garlic
• 2 cups marinara sauce
• 4 cups beef broth
• 1 tsp dried oregano
• 6 oz lasagna noodles
• 0.5 cup ricotta cheese
• 2 tbsp fresh parsley
• 1 tbsp olive oil

Cooking instructions

1. In a large pot over medium-high heat, warm the olive oil. Add the beef and cook, breaking it into small pieces with a spoon, until fully browned. Remove the beef with a slotted spoon, leaving behind the rendered fat. (about 8 min)
2. Dice the onion and mince the garlic. Add the onion to the pot and sauté until softened. Add the garlic and cook until fragrant. (about 4 min)
3. Stir in the marinara sauce, beef broth, and dried oregano. Bring the mixture to a boil. (about 5 min)
4. Break the lasagna noodles into 2-inch pieces and add them to the boiling liquid. Reduce heat to medium and simmer, stirring occasionally to prevent sticking, until the pasta is al dente. (about 12 min)
5. Return the browned beef to the pot, season with salt and pepper to taste, and heat through. Ladle the soup into bowls and top each serving with a tablespoon of ricotta and a sprinkle of chopped fresh parsley. (about 2 min)