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A one-pot, comforting take on classic lasagna — this soup combines sweet caramelized onions, savory beef, tomato-rich broth, and gooey cheese for a weeknight-friendly dinner with all the flavor and none of the layering.
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Course: Main Course, Soup
Cuisine: Italian-American
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 large onions, thinly sliced
  • 1 lb ground beef
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
  • 1/2 tsp smoked paprika (optional)
  • 5 cups low-sodium beef broth
  • 28 oz can crushed tomatoes
  • 8–10 lasagna noodles, broken into pieces
  • 1/2 cup milk or half-and-half
  • 1 cup shredded mozzarella
  • 1/2 cup shredded gruyere
  • 2/3 cup ricotta for serving (optional)
  • 1–2 tsp red wine vinegar or lemon juice
  • Salt & black pepper, to taste
  • Fresh basil or parsley, for garnish

Equipment

  • 5–6 qt Dutch oven Best surface for caramelizing onions.
  • Wooden spatula Helps scrape fond easily.
  • ladle
  • measuring cups & spoons
  • Serving bowls

Method
 

  1. Heat oil and butter in a Dutch oven over medium heat. Add sliced onions with a pinch of salt. Cook, stirring, for about 15 minutes until caramelized and jammy. Lower heat as needed.
  2. Push onions to the side and add ground beef. Season with salt and pepper. Cook 5–6 minutes, breaking it up as it browns.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste, Italian seasoning, and paprika. Cook for 1 minute.
  5. Pour in beef broth and crushed tomatoes. Add a bay leaf if you like. Simmer 5 minutes.
  6. Add broken lasagna noodles. Simmer 10–12 minutes, stirring to prevent sticking, until fork-tender.
  7. Reduce heat. Stir in milk or half-and-half and warm gently. Off heat, fold in mozzarella and gruyere until melted.
  8. Stir in vinegar or lemon juice to brighten. Taste and adjust seasoning. Ladle into bowls, top with ricotta and fresh herbs if desired.

Nutrition

Calories: 490kcalCarbohydrates: 35gProtein: 28gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 880mgPotassium: 710mgFiber: 3gSugar: 8gVitamin A: 620IUVitamin C: 12mgCalcium: 310mgIron: 3.1mg

Notes

Use gluten-free pasta or dairy-free milk/cheese for dietary adaptations. Finish with a splash of vinegar and fresh herbs for brightness. Store base separately to freeze. Avoid overcooking the noodles — they continue to soften after cooking.

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