Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage or lean ground beef, or a mix
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes (optional)
- 1 bay leaf
- 4 cups low sodium chicken or vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 8 broken lasagna noodles (about 6 to 8 ounces)
- Salt and black pepper to taste
- 1 cup baby spinach (optional)
- 1 splash heavy cream or half and half (optional)
- For the cheesy topping: 1 cup ricotta, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 2 tablespoons chopped fresh basil
Instructions
- Warm olive oil in a large pot over medium heat. Add sausage or beef. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add onion and cook until soft and fragrant, about 3 to 4 minutes. Stir in garlic for the final 30 seconds.
- Season with oregano, basil, red pepper flakes, salt, and pepper. Add bay leaf, crushed tomatoes, tomato paste, and broth. Stir well and bring to a simmer.
- Add broken lasagna noodles. Simmer gently, stirring every couple of minutes until the pasta is al dente, about 12 to 14 minutes.
- Stir in spinach to wilt and a splash of cream if desired. Remove bay leaf. Taste and adjust seasoning.
- Mix the ricotta, mozzarella, Parmesan, and basil in a small bowl. Serve soup hot with a dollop of the cheesy mixture on top.
Notes
Break the noodles small for easier serving. To enhance creaminess, prep the cheesy topping ahead and store separately. Reheat leftovers gently, adding broth if the soup thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Lasagna Soup, Comfort Food, One Pot Meal