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A comforting, one-pot soup capturing the classic flavors of lasagna with ground beef, Italian herbs, creamy cheese, tomato sauce, and broken lasagna noodles. Ready in 30-40 minutes, with stovetop, Instant Pot, and slow cooker options.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1 pound ground beef, 80/20
  • 5 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 25 ounces tomato basil pasta sauce
  • 28 ounces diced canned tomatoes
  • 4 cups chicken broth (add more for thinner soup)
  • 2 teaspoons kosher salt, divided (plus extra to taste)
  • 12 lasagna noodles, broken into 2-inch pieces (uncooked)
  • ½ cup heavy cream (optional for creaminess)
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated parmesan cheese
  • ½ cup creamy ricotta cheese
  • 6 tablespoons fresh basil, finely chopped

Instructions

  1. Warm 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
  2. Add the finely diced onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
  3. Add the ground beef and cook, breaking it up, until browned all over.
  4. Mix in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste; cook until fragrant, about 1–2 minutes.
  5. Pour in the tomato basil pasta sauce, diced tomatoes, and chicken broth and bring to a rolling boil.
  6. Add the broken lasagna noodles and the remaining 1 teaspoon kosher salt; taste and adjust seasoning.
  7. Lower heat to a gentle simmer and cook until noodles are tender but slightly firm, about 10–15 minutes.
  8. Stir in the heavy cream; add an extra 1–2 cups broth if you prefer a thinner soup.
  9. Fold in shredded mozzarella and/or parmesan while the soup is still hot.

Notes

Slow cooker instructions: Brown the ground beef in a skillet with oil; add diced onion and cook until softened. Add minced garlic, tomato paste, red pepper flakes, salt, and oregano; cook until fragrant. Transfer mixture to slow cooker; add pasta sauce, diced tomatoes, chicken broth, and salt. Cook on High for 4 hours or Low for 8 hours. Cook lasagna noodles separately on stove until tender. About 30 minutes before serving, stir cooked noodles and heavy cream into slow cooker., Instant Pot instructions: Use Sauté mode with oil to brown ground beef. Add onion and cook until soft; stir in garlic, tomato paste, red pepper flakes, salt, and oregano. Cancel Sauté; add tomato sauce, diced tomatoes, chicken broth, and broken lasagna noodles. Seal lid and pressure cook on Soup setting for 15 minutes. Quick-release pressure and stir in heavy cream., Serving suggestions: Serve with thick garlic bread or a fresh side salad with lemon vinaigrette. Garnish with extra parmesan or fresh basil., Storage tips: Refrigerate leftovers in airtight container up to 4 days; best eaten within 2-3 days due to noodles soaking broth. Freeze soup base without noodles and cream up to 3 months; add fresh noodles and cream when reheating., Make-ahead tip: Prepare base meat and sauce in advance, refrigerate or freeze without noodles and cream. Cook noodles separately and add with cream when reheating to avoid soggy noodles., Variations: Substitute ground beef with turkey or chicken or plant-based alternatives for vegetarian or vegan options. Use vegetable broth for meatless version. Swap lasagna noodles with gluten-free noodles if needed. Use plant-based milk for dairy-free creaminess., Spice level: Mild kick from red pepper flakes; adjust to taste.

Nutrition

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