Red Meat Allergy Friendly Classic Lasagna Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
- 8 lasagna noodles, broken into roughly 2-inch pieces
For serving
- 1 cup whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tbsp of the rendered fat.
- 2
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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