I love lasagna, but I almost never have the patience to boil noodles, layer everything perfectly, and then wait an hour for it to bake on a Tuesday night. That’s where this soup comes in. It’s essentially a deconstructed lasagna that comes together in a single pot.
The base is a hearty beef and tomato broth that feels more like a stew than a soup. The real trick here is the “cheese ball” topping—mixing the ricotta and parmesan separately and dolloping it on top right before eating. It melts into the hot broth as you eat, creating creamy streaks without turning the whole pot into a dairy-heavy mess. Just a warning: this makes a massive batch, so be ready for leftovers (or invite neighbors).
Ingredients
- 1 tbsp olive oil
- 2 cups yellow onion, chopped (roughly 1 large onion)
- 2 tsp garlic, minced
- 2 lbs lean ground beef (I use 85% lean; if you use higher fat, you’ll just need to drain it more)
- 1 ½ tbsp fresh oregano, chopped (or 2 tsp dried)
- ½ tsp red pepper flakes (optional, for a little heat)
- 2 tbsp tomato paste
- 6 cups chicken stock
- 28 oz canned diced tomatoes (don’t drain them)
- 2 bay leaves
- 10 oz uncooked fusilli or rotini pasta
- ½ cup fresh basil, chopped
- For the Topping: 8 oz ricotta cheese, ½ cup shredded Parmesan, and 2 cups shredded mozzarella
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: In your biggest heavy-bottomed pot (a Dutch oven is ideal), heat the olive oil over medium heat. Toss in the onions and cook for about 3 minutes until soft. Add the garlic and cook for 1 more minute.
- Brown the Beef: Add the ground beef. Break it up with a spoon and cook until fully browned. Important: If there is a lot of grease in the pan, drain most of it out now. If you leave it, the soup will have an oily slick on top later.
- Build the Flavor Base: Add the oregano, red pepper flakes, and tomato paste. Stir and cook for about 3–4 minutes. You want the tomato paste to turn a darker, rusty red color. This “frying” step adds a depth of flavor you can’t get just by boiling it.
- Simmer: Pour in the chicken stock and the tomatoes with their juice. Drop in the bay leaves. Season with a little salt and pepper. Bring it to a simmer and let it cook uncovered for 20 minutes.
- Cook the Pasta: Add the dry pasta directly to the pot. Cook for 10–12 minutes until the pasta is al dente. The starch from the pasta will help thicken the soup slightly.
- Prep the Cheese: While the pasta boils, mix the ricotta, Parmesan, and a pinch of salt/pepper in a small bowl until smooth.
- Finish: Turn off the heat. Fish out the bay leaves. Stir in the fresh basil.
- Serve: Ladle the soup into bowls. Top each one with a spoonful of the ricotta mixture and a handful of mozzarella. The heat from the soup will melt the cheese.
Why You’ll Love This Recipe
- Volume: This recipe yields about 10 cups. It’s a very economical way to feed a large family or meal prep for the week.
- Texture: Cooking the pasta in the broth means the noodles absorb the beef and tomato flavor rather than just water.
- Flexibility: You can easily swap the beef for Italian sausage, or use broken pieces of actual lasagna noodles if you want to be authentic.
Chef’s Tips for Perfection
- The “Thirsty Pasta” Issue: Pasta continues to absorb liquid even after you turn off the heat. If you let this sit on the stove for an hour, you will come back to a casserole, not a soup. If you aren’t eating immediately, cook the pasta in a separate pot and add it to bowls individually.
- Creaminess Hack: If you want a creamy broth base rather than a clear tomato one, stir in a splash of heavy cream or even a spoonful of cream cheese right at the end.
- Don’t Skip the Paste Fry: Frying the tomato paste with the beef and onions is the difference between a soup that tastes like “canned tomatoes” and a soup that tastes like “simmered all day.”
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3–4 days. As mentioned, the pasta will soak up the broth overnight. When reheating, you will likely need to add a splash of water or stock to loosen it back up into a soup consistency. I generally don’t recommend freezing this once the pasta is added, as the noodles turn to mush when thawed.
Nutritional Notes
This is a hearty meal. A serving comes in around 520 calories, primarily from the beef and cheese. You can lighten it up by using turkey sausage or low-fat cottage cheese instead of ricotta, though the texture will be slightly grainier.
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