30-Minute Lasagna Soup

Lasagna soup with ground beef, tomatoes, tender broken noodles, and creamy ricotta, cooked in one pot for an easy 30-minute stovetop dinner.

Prep: 5 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 tsp italian seasoning
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 6 cups beef broth
• 2 cups crushed tomatoes
• 8 oz lasagna noodles
• 0.5 cup ricotta cheese
• 0.25 cup parmesan cheese
• 0.25 cup fresh basil

Cooking instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and it reaches 160°F, about 6 to 8 minutes. (about 8 min) — 160°F
2. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, Italian seasoning, salt, and pepper, and cook for 30 seconds. (about 4 min) — Medium heat
3. Pour in the broth and crushed tomatoes. Bring the soup to a boil, then reduce the heat and simmer for 5 minutes. (about 7 min) — Simmering
4. Stir in the broken lasagna noodles. Simmer uncovered, stirring occasionally, until the noodles are tender, about 10 minutes. (about 10 min) — Simmering
5. Ladle the soup into bowls and top each serving with ricotta, Parmesan, and basil. (about 1 min)