Description
A quick and comforting weeknight dinner that captures the flavors of traditional lasagna in a creamy, one-pot soup format, ready in just 25 minutes.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20)
- 4 cloves garlic, minced (or 1 tbsp jarred)
- 24 oz (680g) jar marinara sauce
- 8 sheets lasagna noodles, broken in half or thirds
- 15 oz (425g) whole milk ricotta cheese
- 2 cups (225g) shredded mozzarella cheese
- 2 cups (480ml) chicken broth (low-sodium)
- 1 tsp dried oregano
- 1 tsp dried basil
- Olive oil (for cooking)
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook for 5-6 minutes until fully browned, breaking it up with a wooden spoon. Drain excess grease if necessary, leaving a little for flavor.
- Reduce heat to medium. Add minced garlic and dried oregano to the beef. Stir constantly for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the marinara sauce and chicken broth. Stir well, scraping the bottom of the pot to release browned bits. Bring the mixture to a gentle simmer.
- Add the broken lasagna noodles to the simmering sauce. Stir immediately to prevent sticking. Cover the pot and simmer on medium-low heat for 10-12 minutes, stirring occasionally, until noodles are tender but still have a slight bite (al dente).
- Remove the pot from the heat and let it sit for 1 minute. Stir in the ricotta cheese and half of the shredded mozzarella. Whisk or stir vigorously until the cheese is melted and incorporated, creating a creamy texture.
- Ladle the soup into bowls. Top with the remaining mozzarella, fresh basil (if available), and a drizzle of olive oil. Serve immediately.
Notes
Do not overcook the noodles as they continue to absorb liquid after removing from heat. Always remove the pot from the heat before adding cheese to prevent separation. If the soup is too thick upon reheating, add a splash of broth or water. This soup is best enjoyed fresh; freezing is not recommended due to dairy separation and noodle texture changes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sodium: 850
- Fat: 18
- Carbohydrates: 42
- Fiber: 3
- Protein: 28
Keywords: lasagna soup, one pot dinner, creamy soup, quick dinner, weeknight meals, comfort food, Italian soup, 25 minute meals