Amazing Danny Freeman’s One-Pot Lasagna Soup
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Enjoy a comforting bowl of lasagna without the fuss. This easy one-pot soup captures all the delicious flavors of classic lasagna.
- Author: Alex Rwanda
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American
- Diet: Vegetarian
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups beef broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 12 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Shredded mozzarella cheese, for serving
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add Italian sausage and ground beef. Cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in beef broth, crushed tomatoes, tomato sauce, and tomato paste. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add the broken lasagna noodles to the pot. Stir well.
- Cover and simmer for 15-20 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
- In a small bowl, mix together ricotta cheese, Parmesan cheese, and parsley. Season with salt and pepper.
- Ladle the soup into bowls. Top each serving with a dollop of the ricotta mixture and shredded mozzarella cheese.
Notes
- For a milder soup, omit the red pepper flakes.
- You can substitute ground turkey or chicken for the Italian sausage and ground beef.
- If you don’t have lasagna noodles, you can use other pasta shapes like rotini or penne. Adjust cooking time as needed.
- The ricotta mixture can be made ahead of time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg