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Prep time
10 minutes
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Cook time
20 minutes
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makes
4 quarts
Author Notes
This super-cozy, hearty soup has all the comfort of lasagna but only requires one pot and 30 minutes to make. For a heartier version, swap the ground beef for Italian sausage. Be sure to use regular lasagna noodle, not the “no-bake” variety. —Grant Melton
Test Kitchen Notes
Grant Melton, who developed this delicious lasagna soup recipe and is now a supervising producer for Food52, had a lot more to say about why he loves it and some of the best techniques to use while making it. Here are some highlights: "I made a layer-less lasagna on the first really cold day of the year, riffing off of recipes I’d found on the internet. It was a hit. The second time I made it, shortly after having made the first, I took notes and made a few tweaks. This time, instead of boiling the noodles separately, I added them directly into the soup along with a little extra liquid. Without even realizing it I’d turn an already simple meal into an even simpler one-pot supper.
"Breaking the noodles involves a little technique. To avoid projectile pasta pieces (you’d be surprised at how abruptly the noodles snap!), I use a tip I learned from a food stylist many years ago. Wrap the lasagna sheets in a kitchen towel and use the edge of the counter to break them. They snap a little bit more evenly, which is key to evenly cooked pasta, and more importantly, don't send sharp noodle shards flying across the kitchen.
"Even though this lasagna is less traditional than most, it does not skip out on the cheese (that would be blasphemous). Instead of cheesy layers, this lazy version gets topped with a ricotta cream, made with fresh ricotta, a splash of heavy cream, and plenty of grated Parmesan cheese." —The Editors
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Ingredients
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1 pound
lasagna noodles
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2 tablespoons
olive oil
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1 pound
ground beef
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1
onion, chopped
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4
garlic cloves, chopped
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1 tablespoon
kosher salt
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1 1/2 teaspoons
dried oregano
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1/2 teaspoon
red pepper flakes, or more to taste
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2 tablespoons
tomato paste
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1
(28-ounce) can crushed tomatoes
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1
(28-ounce) can diced tomatoes
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1
(16-ounce) container ricotta
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1/4 cup
heavy cream
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1/2 cup
finely grated Parmesan, plus shavings for topping
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Chopped parsley, for topping
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Torn basil, for topping
Directions
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Four or five pieces at a time, wrap the lasagna noodles in a kitchen towel. Using the edge of the counter as leverage, press the towel into the counter to break the noodles into roughly 1- to 2-inch shards. Repeat with the remaining noodles. Set aside.
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In a large Dutch oven or heavy pot over high heat, heat the oil. Once hot, cook the beef, breaking it up with a spoon, until browned. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onions are softened. Stir in the salt, oregano, and red pepper flakes. Add the tomato paste and stir to combine. Add the crushed tomatoes and diced tomatoes. Fully refill one of the empty cans with water and add to the pot. Bring the mixture to a simmer. Add the reserved noodles and stir to combine. Reduce the heat to medium-low and cook, stirring occasionally, for about 10 minutes, until the noodles are tender.
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Meanwhile, in a small bowl, using a fork, mix the ricotta with the cream until smooth. Stir in the grated Parmesan.
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Ladle the soup into bowls and top with a dollop of the ricotta mixture, a few Parmesan shavings, and the basil and parsley.
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