Description
A warm, comforting soup that combines the beloved flavors of classic lasagna in a simple, one-pot meal.
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage (casings removed)
- 1 medium sweet onion (roughly chopped)
- ½ tsp Kosher salt
- 3 cloves garlic (finely chopped)
- 2 tsp dried oregano or Italian seasoning
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 bay leaf
- ⅓ cup loosely packed basil leaves
- 1 Parmesan rind (optional)
- 8 oz pasta noodles (recommended: mafaldine, fusilli col buco, or lasagna noodles)
- ¼ cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh parsley or basil leaves (for serving)
- Baguette (optional, for serving)
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add ground beef or Italian sausage and cook until browned, about 4-5 minutes.
- Add chopped onion and season with salt. Cook for 2-3 minutes until softened, then add garlic and sauté for an additional minute.
- Stir in oregano and crushed red pepper, then add tomato paste, crushed tomatoes, chicken broth, bay leaf, basil leaves, and Parmesan rind. Bring to a boil, then reduce to a simmer.
- Add pasta noodles and cook for 12-15 minutes or until desired doneness.
- Meanwhile, mix ricotta cheese, grated Parmesan, salt, and black pepper in a medium bowl and set aside.
- Remove bay leaf and Parmesan rind from soup. Stir in heavy cream and shredded mozzarella until melted. Adjust seasoning as needed.
- Ladle soup into bowls, dollop with ricotta mixture, and broil for 1-2 minutes until cheese is melted. Garnish with parsley or basil and serve immediately.
Notes
Allowing the soup to simmer longer enhances the flavors. Adjust spice levels according to preference.