Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef or turkey (lean)
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 24-ounce jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 8 lasagna noodles (broken into pieces)
- 0.5 cup heavy cream
- 0.5 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- fresh basil or parsley (chopped, for garnish)
- extra Parmesan cheese (for topping)
Instructions
- Warm the olive oil in a large soup pot over medium-high heat until shimmering.
- Add the ground beef or turkey and cook until browned, about 6-8 minutes.
- Remove excess fat, leaving about a tablespoon in the pot.
- Add the diced onion and sauté for 3-4 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in Italian seasoning, crushed red pepper flakes, salt, and black pepper.
- Pour in marinara sauce, chicken broth, and crushed tomatoes. Mix and bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15-20 minutes.
- Add broken lasagna noodles and cook for 10-12 minutes until tender.
- If too thick, add additional broth or water.
- Stir in heavy cream, ricotta, mozzarella, and Parmesan until melted and creamy.
- Taste and adjust seasoning as needed.
- Ladle into bowls, garnish with basil and extra Parmesan.
Notes
For extra flavor, brown the meat well and keep a tablespoon of fat in the pot. Adjust cheese addition on low heat to avoid curdling.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: lasagna soup, creamy soup, one pot meal