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Cozy Weeknight Lasagna Soup for Chilly Evenings

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This cozy weeknight lasagna soup delivers all the rich, meaty, cheesy goodness of classic lasagna in one pot in about 45 minutes. Perfect for chilly evenings when you want comfort without spending hours in the kitchen.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef (85/15)
  • 1/2 pound Italian sausage, casings removed
  • 3 tablespoons tomato paste
  • 1 can (28 ounces / 800 grams) crushed tomatoes
  • 4 cups (32 ounces / 960 ml) low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces (about 225 grams) lasagna noodles, broken into 1-inch pieces
  • 1 cup (about 240 grams) whole milk ricotta cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Fresh basil leaves, torn (for garnish)
  • 1/2 cup shredded mozzarella cheese (for topping, optional)
  • 1/4 cup grated Parmesan cheese (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef and Italian sausage to the pot. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Drain off excess fat if needed, leaving about a tablespoon in for flavor.
  4. Push the meat to one side of the pot and add the tomato paste to the empty space. Let it cook for 1-2 minutes, stirring, until it darkens slightly. Then stir everything together.
  5. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, red pepper flakes, and a pinch of salt and pepper. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
  7. While the soup simmers, break the lasagna noodles into 1-inch pieces. In a small bowl, mix together the ricotta cheese and the egg. Set aside.
  8. Add the broken lasagna noodles to the pot. Stir well, making sure they are submerged. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
  9. Remove the pot from the heat. Gently stir in the ricotta-egg mixture, but do not overmix — you want little creamy pockets throughout the soup.
  10. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
  11. Ladle into bowls and top with shredded mozzarella, grated Parmesan, and fresh parsley or basil. Serve immediately.

Notes

Brown the tomato paste with the meat for deeper flavor. Do not overcook the noodles; they will continue cooking in the hot broth. Let ricotta come to room temperature before adding to prevent graininess. For make-ahead, cook noodles separately and add to individual bowls when serving to avoid them absorbing too much broth.

Nutrition

Keywords: lasagna soup, weeknight dinner, comfort food, one pot meal, Italian soup, cozy soup, easy dinner

Find it online: https://twinkletaste.com/cozy-weeknight-lasagna-soup-for-chilly-evenings/