One-Pot Lasagna Soup

One-Pot Lasagna Soup

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 lb ground beef
• 3 cloves garlic, chopped
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium beef broth
• 6 oz dry lasagna noodles, broken into bite-size pieces
• ½ cup ricotta
• ½ tsp kosher salt

Let’s make it

1. 1

   Heat oil in a large pot over medium-high heat. Add onion and beef; cook for 7–8 minutes, breaking up the meat, until browned and the beef reaches 160°F. Spoon off excess fat.

2. 2

   Stir in garlic, tomato paste, and oregano. Cook for 1 minute, stirring so the paste does not stick.

3. 3

   Add tomatoes and broth. Bring to a boil, add broken noodles, and simmer for 10–14 minutes, stirring often, until the noodles are tender.

4. 4

   Season with salt. Divide into bowls and top each with a spoonful of ricotta. Add a little hot water if the soup thickens before serving.