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–+ servings
Amanda Patel

A cozy, family-friendly soup that channels all the flavor of classic lasagna—without the layering. This one-pot wonder combines a tomato-rich broth, tender lasagna noodles, savory protein, and a creamy ricotta-Parmesan topping. Serve with sheet-pan garlic bread for the ultimate scoop-and-dip meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: Italian-American
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground chicken or beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp crushed red pepper (optional)
  • 1 24–28 oz jar marinara or crushed tomatoes
  • 4 cups low-sodium broth
  • 8–10 lasagna noodles, broken into bite-size pieces
  • 1 tsp sugar (if using crushed tomatoes)
  • Kosher salt & black pepper, to taste
  • 1 cup ricotta cheese
  • 0.5 cup finely grated Parmesan cheese
  • 1 pinch salt and black pepper
  • 0.25 cup chopped basil or parsley
  • extra Parmesan, for garnish
  • 1 large baguette, halved lengthwise
  • 6 tbsp softened butter
  • 3 cloves garlic, grated
  • 2 tbsp chopped parsley
  • 1 pinch salt

Equipment

  • Dutch oven
  • mixing bowl
  • sheet pan
  • knife
  • spoon
  • oven

Method
 

  1. In a Dutch oven, brown the ground chicken or beef with diced onion. Once browned, add garlic and cook for 30 seconds. Stir in tomato paste and cook until deepened in color.
  2. Add Italian seasoning, crushed red pepper (if using), marinara or tomatoes, broth, sugar (if needed), salt, and pepper. Bring to a lively simmer.
  3. Add broken lasagna noodles. Stir often initially to prevent sticking. Simmer 10–12 minutes until al dente.
  4. In a small bowl, mix ricotta, Parmesan, and a pinch of salt and pepper until creamy. Set aside.
  5. Preheat oven to 425°F. Mix softened butter, grated garlic, parsley, and salt. Spread on baguette halves. Bake 6–8 minutes, rotating once, until edges are crisp and centers soft.
  6. Taste soup and adjust seasoning. Ladle into warm bowls, top with ricotta mixture, fresh herbs, and extra Parmesan. Serve with garlic bread.

Nutrition

Calories: 470kcalCarbohydrates: 38gProtein: 28gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 820mgPotassium: 690mgFiber: 3gSugar: 6gVitamin A: 950IUVitamin C: 10mgCalcium: 260mgIron: 3mg

Notes

Warm the bowls first to keep the ricotta melt soft. Add more broth if reheating leftovers. For a creamier version, swirl in tempered ricotta off heat. Freeze the base without noodles for best texture.

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