One-Pot Lasagna Soup | Test this Recipe! 🍅

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can provide a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

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

Start by measuring out 8 oz of whole milk ricotta cheese and place it in a bowl.

Add 1 cup of parmesan cheese to the ricotta for a cheesy topping.

Season with 1/4 teaspoon salt and some pepper, then cover with plastic wrap and refrigerate until serving.

Brown 1 lb of 90% lean ground beef in a pan over medium heat, without adding olive oil.

Chop 1 medium onion while the beef is cooking.

Once the beef is browned, use a slotted spoon to remove it from the pan and set it aside. No need to drain since it's lean.

Add olive oil to the pan and then add the chopped onion, cooking for about 4 minutes.

Prepare several cloves of garlic by peeling and mincing them.

Add the minced garlic to the onions and stir until fragrant, being careful not to burn the garlic.

Pour in 30 oz of diced or crushed tomatoes and stir to combine.

Add 1 and 1/2 tbsp of sugar and 1 teaspoon of salt to the mixture.

Pour in 4 cups of chicken broth and 2 cups of beef broth, stirring well.

Bring the mixture to a boil over high heat.

Break 8 oz of lasagna noodles into pieces and add them to the boiling mixture.

Cook the noodles for about 8 minutes or until al dente, stirring frequently to prevent sticking.

Halfway through cooking, check the liquid level and add more broth if necessary to maintain a soupy consistency.

Once the noodles are al dente, turn off the heat and stir in 1 tablespoon of red wine vinegar.

Return the browned ground beef to the pot and mix well.

To serve, scoop the ricotta and parmesan mixture on top of the soup and add mozzarella cheese.

Garnish with fresh basil before serving.

Taste the soup and adjust seasoning with pepper, salt, and dried oregano as needed.

If desired, cook 1/2 lb of Italian sausage and add it to the soup for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens