Weeknight Lasagna Soup

Lasagna is amazing — until you’re actually making it. The layering, the dishes, the waiting… it’s like a culinary endurance test nobody asked for. Enter lasagna soup: all the cheesy, saucy, noodle-y glory of the original, but in a pot you can basically ignore while it does its thing. It’s cozy, it’s filling, and it tastes like you spent hours preparing it when in reality the whole things is ready to be devoured in about 45 minutes!

What Goes In It

• 1 tbsp olive oil

• 1 onion, diced

• 2-3 cloves garlic, minced

• 1 lb extra-lean ground beef

• 2 tbsp tomato paste

• 1 jar pasta sauce (about 24 oz / 650 mL)

• 6 cups beef broth

• 1 tsp dried oregano

• 1 tsp dried basil (or a few fresh leaves if you’re feeling fancy)

• 8–10 lasagna noodles, broken into chunks

• ½ cup heavy cream

• Salt + black pepper, to taste

For Topping:

• 1 cup ricotta cheese

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• Fresh basil, for garnish

How You Make It

1. Heat oil in a large pot. Toss in the onion and sauté until soft. Add garlic and let it go another minute.

2. Add ground beef, season with salt + pepper, and cook until browned.

3. Stir in tomato paste and cook for 2 minutes. Scrap any bits that are stuck to the bottom.

4. Add pasta sauce, beef broth, oregano, and basil. Bring it to a simmer.

5. Break lasagna noodles into the pot (don’t worry about being neat — messy is how we roll). Cook until noodles are tender, about 30 minutes.

6. Stir in heavy cream to make it silky and extra delish. Taste and adjust seasoning.

7. Ladle into bowls, then top each with a big dollop of ricotta, a sprinkle of mozzarella, Parmesan, and fresh basil.