Description
Experience the classic comfort of lasagna in a convenient, hearty one-pot soup. This wholesome dish features lean ground beef, al dente noodles, and a rich, fragrant tomato broth, offering all the savory satisfaction of a traditional baked pasta without the tedious layering. It is a perfect, nutritious weeknight dinner that comes together fast, ensuring your family enjoys a warm, balanced meal with minimal cleanup.
Ingredients
1.5 pounds lean ground beef
1 medium onion, diced
4-5 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried thyme
Kosher salt and black pepper to taste
2 (15-ounce) jars high-quality marinara sauce
4 cups low-sodium beef broth
8 ounces uncooked lasagna noodles, broken into pieces
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
Fresh basil or parsley for garnish
Instructions
Place a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the lean ground beef to the pot and cook, breaking it apart with a wooden spoon, until well-browned.
Stir in the diced onion and cook until softened, about 5 minutes.
Add the minced garlic, dried basil, and dried thyme, stirring for another minute until fragrant.
Pour in the marinara sauce and low-sodium beef broth, stirring well to combine.
Bring the mixture to a gentle boil, then stir in the broken lasagna noodles.
Reduce the heat to medium-low and simmer for 10-12 minutes, or until the noodles are tender.
Season with salt and pepper to taste.
Ladle the soup into bowls, topping each serving with a sprinkle of mozzarella and Parmesan cheese, and garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of beef broth if the pasta has absorbed too much liquid. For a creamier finish, stir in a dollop of ricotta cheese before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Simmering
- Cuisine: Italian-American