One-Pot Broken Lasagna Soup

Heat the olive oil in a large Dutch oven or deep saucepan over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables soften.

💡 Tip: Sautéing vegetables slowly at the start builds a deep, aromatic base flavor.

Stir in the minced garlic and minced beef. Cook for 5-6 minutes, breaking the meat up with a wooden spoon, until browned completely. Drain away any excessive excess fat if desired.

💡 Tip: Letting the beef get a bit of a brown crust adds extra umami to the broth.

Add the tomato puree and Italian seasoning to the pan, stirring well for 1 minute to coat the meat and toast the spices.

💡 Tip: Cooking tomato paste directly in the pan removes its raw, metallic edge.

Pour in the canned chopped tomatoes and beef stock. Season lightly with salt and black pepper. Bring the entire mixture to a boil, then reduce the heat to low and simmer uncovered for 10 minutes.

💡 Tip: Simmering before adding pasta ensures the broth absorbs all the meat flavors.

Drop the broken lasagna sheets directly into the simmering soup. Cook for an additional 8-10 minutes, stirring occasionally to prevent the pasta from sticking together, until the noodles are al dente.

💡 Tip: Keep an eye on the liquid level; the pasta will absorb water as it cooks.

While the pasta cooks, mix together the ricotta, mozzarella, and parmesan cheeses in a small bowl until fully combined.

💡 Tip: Keep this cheese mixture at room temperature so it melts smoothly when added.

Ladle the hot lasagna soup into bowls, then dollop a generous spoonful of the mixed cheeses into the center of each serving. Serve immediately while hot.

💡 Tip: As the cheese melts into the hot broth, it mimics the gooey layers of baked lasagna.