Lasagna Soup

All the Layers, None of the Assembly

I love lasagna. But I do not always love the hour of layering noodles, spreading ricotta, and trying to get everything perfectly even. That is where this soup comes in. It delivers every single flavor you love about lasagna -- the beefy, tomatoey, cheesy goodness -- but in a bowl, ready in about 30 minutes, with zero fuss. The broken noodles floating in that rich broth, the dollops of herby ricotta melting into each spoonful -- it is everything.

This is the recipe I make when I am craving lasagna but do not have the patience or the time for the real deal.

Browning the Meat Base

Heat a large Dutch oven over medium-high heat. Add half a pound of Italian sausage (casings removed) and half a pound of ground beef. Break them apart with a wooden spoon and cook for 6 to 8 minutes until they are well browned with no pink remaining. Drain any excess fat. Add a diced onion and cook for 3 minutes until it softens.

Building the Broth

Stir in three cloves of minced garlic, two teaspoons of Italian seasoning, a pinch of red pepper flakes, and two tablespoons of tomato paste. Cook for one minute until the paste darkens slightly. Pour in one can of crushed tomatoes, one can of diced tomatoes, and four cups of beef broth. Stir well and bring everything to a boil, then reduce to a simmer.

The Noodle Trick

Break eight sheets of lasagna noodles into rough, bite-sized pieces and stir them directly into the simmering soup. Cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the noodles are tender. The starch from the noodles thickens the broth slightly and gives it wonderful body.

The Ricotta Finish That Makes It Lasagna

While the soup simmers, stir together one cup of ricotta cheese, a pinch of salt, and a handful of chopped fresh basil. Ladle the hot soup into bowls and drop generous spoonfuls of the ricotta mixture right on top. Sprinkle with shredded mozzarella and freshly grated Parmesan. As you eat, the ricotta melts into the broth and creates that signature lasagna creaminess.

Tina's Tips

• Use both sausage and beef. The combination gives you a much more complex, interesting flavor than either one alone. Italian sausage brings the herbs, beef brings the richness.
• Break the noodles unevenly. Irregular pieces feel more authentic and create a better eating experience than perfectly uniform squares. Embrace the chaos.
• Do not add the noodles too early. They soak up broth as they sit. If you are not serving immediately, cook the noodles separately and add them to each bowl.
• Use whole-milk ricotta. Part-skim ricotta is grainy and dry. Whole-milk ricotta is creamy and luscious, and it melts into the soup beautifully.
• This soup reheats well, but add broth. The noodles absorb liquid overnight. When reheating, add a splash of broth to bring back the soupy consistency.