Description
A comforting one-pot lasagna soup featuring rich tomato broth, tender lasagna pieces, and creamy ricotta.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb (450 g) ground beef or Italian sausage
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine or low-sodium beef broth
- 1 (28 oz / 800 g) can crushed tomatoes
- 6 cups low-sodium chicken or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 8 lasagna sheets, broken into 1½–2 inch pieces
- 1 1/2 cups whole-milk ricotta
- 1/2 cup finely grated Parmigiano-Reggiano
- 1 large egg (optional)
- Fresh basil, finely chopped (for garnish)
- Red pepper flakes (optional)
- Good-quality olive oil for drizzling
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground meat and cook until browned, about 6–8 minutes.
- Remove most of the fat, leaving a tablespoon in the pan. Add the diced onion and cook until translucent, about 4 minutes. Stir in the garlic for 30 seconds.
- Stir in the tomato paste and cook for 1 minute. Deglaze with red wine or broth.
- Pour in the crushed tomatoes and remaining broth. Add oregano, basil, and bay leaf. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Add the broken lasagna pieces and simmer uncovered, stirring occasionally, for 8–10 minutes.
- While the pasta cooks, combine ricotta, grated Parmigiano-Reggiano, and egg in a small bowl. Season with salt and whisk until smooth.
- Remove the bay leaf. Ladle the soup into bowls and top with a dollop of the ricotta blend, a drizzle of olive oil, and fresh basil.
Notes
To serve, consider adding lemon zest or balsamic for brightness. Store soup (without ricotta) in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg