Ingredients
Scale
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 oz) container of ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 8 oz uncooked lasagna noodles, broken into pieces
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef, chopped onion, salt, and pepper. Cook until beef is browned and onion is translucent.
- Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add broken lasagna noodles and cook until al dente, following package instructions.
- Stir in ricotta, Parmesan, and half of the mozzarella. Cook until cheese is melted and the soup is creamy.
- Season with basil and oregano, adjust salt and pepper as needed.
- Serve hot topped with remaining mozzarella and fresh basil if desired.
Notes
- You can substitute ground turkey for a leaner version.
- For a vegetarian version, replace meat with sautéed mushrooms or new plant-based protein.
- Ensure noodles are added close to serving time to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg