One-Pot Lasagna Soup

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and provides a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

Cook and crumble Italian sausage and ground beef until cooked through and juicy, then set aside.

Sauté chopped yellow onion and minced garlic in the pot for 3 to 4 minutes until fragrant.

Add chopped shiitake mushrooms and sauté for another minute.

Add peeled whole tomatoes to the pot and crush them into rustic chunks with a spoon.

Stir in crushed tomatoes to create a thicker sauce texture.

Add a generous amount of chicken broth to thin out the mixture.

Mix in Italian seasoning, a pinch of fennel seeds, and a bay leaf.

Add the Parmesan regano rind for flavor and a pinch of salt.

Return the cooked meat to the pot and bring the soup to a gentle boil, then reduce to a simmer for 10 minutes.

Break lasagna sheets into bite-sized pieces and stir them into the soup, ensuring they are submerged.

Cover and let the soup simmer for 8 to 10 minutes until the noodles are cooked.

Remove the bay leaf and Parmesan rind from the soup.

Mix in ricotta cheese, mozzarella cheese, and Parmesan cheese until well combined.

Serve the soup in a bowl and add a dollop of ricotta on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens