Ingredients
Soup
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef (80/20)
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth, plus more if desired
- 2 teaspoons kosher salt, divided (or more to taste)
- 12 lasagna noodles, uncooked and broken into 2″ pieces
- ½ cup heavy cream (optional)
Garnishes
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Instructions
- Heat and Sauté Onion and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent. Then add the ground beef and sauté until browned all over, breaking it up as it cooks.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste. Cook for about 1-2 minutes to let the tomato paste caramelize and deepen the flavors.
- Combine Sauces and Broth: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir everything together, raise the heat, and bring the mixture to a boil.
- Add Noodles and Simmer: Add the broken lasagna noodles and the remaining 1 teaspoon kosher salt (or adjust to taste). Reduce heat to low and let the soup simmer until the noodles are tender, about 15-20 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream to create a creamy texture. For a thinner soup, add 1-2 cups additional chicken broth as desired. Optionally, stir shredded mozzarella or parmesan into the soup for extra creaminess and cheesiness.
- Serve with Garnishes: Ladle the soup into bowls and top each serving with ricotta cheese, extra shredded mozzarella, parmesan, and fresh basil. Serve immediately and enjoy the comforting, cheesy lasagna flavors in soup form!
Notes
- Broken lasagna noodles cook faster than whole noodles—ensure they are roughly 2-inch pieces.
- Adjust red pepper flakes according to your preferred spice level.
- Use low-sodium chicken broth to control the saltiness of the soup.
- Heavy cream is optional but adds richness and creaminess.
- This soup can be made ahead and reheated; add extra broth when reheating if it thickens too much.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
