Recipe Details

If you love lasagna but don’t have the time or energy to whip one up, lasagna soup is the answer. Filled with all the classic elements of lasagna—there’s spiced ground beef, saucy tomatoes, ricotta, and even lasagna noodles—this soup is the perfect low-key alternative without all the fuss.

Ingredients

• 1 tablespoon olive oil

• 1 large yellow onion, diced

• 3 garlic cloves, minced

• 1/4 cup tomato paste

• 1 pound ground beef

• 3/4 teaspoon fine salt

• 3/4 teaspoon ground black pepper

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried rosemary

• 1 (28-ounce) can whole tomatoes

• 6 cups chicken stock

• 8 ounces lasagna noodles, roughly broken

• 8 ounces whole milk ricotta

• 1/4 cup grated Parmigiano-Reggiano

• 1/2 cup shredded low-moisture mozzarella

• 1/4 cup fresh basil leaves, to serve

Description

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 5 minutes.
3. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
4. Add the tomato paste and cook, stirring occasionally, until the tomato paste turns a brick red color, about 2 minutes.