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One-Pot Lasagna Soup

A warm and comforting soup that combines the classic flavors of lasagna in a quick and easy one-pot recipe, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 cup onion, diced Adds sweetness and depth
  • 2 cloves garlic, minced For flavor
  • 1 pound ground beef or sausage Can be substituted with lentils for a vegetarian option
  • 1 can (28 ounces) crushed tomatoes Forms the base of the soup
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version
  • 2 teaspoons Italian seasoning Enhances flavor
  • Salt and pepper, to taste
  • 8 ounces uncooked fusilli or any pasta Substitute with whole wheat or gluten-free pasta if desired
  • 1 cup ricotta cheese Adds creaminess
  • 1 cup shredded mozzarella cheese For topping and melting
  • Fresh basil, for garnish Adds freshness and flavor

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, cooking until the onion is soft.
  3. Add the ground beef or sausage, breaking it apart, and cook until it is browned.
Cooking
  1. Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper.
  2. Bring the mixture to a boil, then add the uncooked pasta.
  3. Reduce the heat and let it simmer for about 10-12 minutes, or until the pasta is cooked.
  4. Stir in the ricotta cheese and half of the mozzarella cheese until melted.
  5. Serve hot, topped with remaining mozzarella and fresh basil.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 2-3 months. Add extra vegetables for nutrition and adjust the recipe as preferred.