Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Wide 4-quart (4-liter) pot
- Spoon, small bowl and thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use ordinary lasagna sheets rather than instant oven-ready sheets for a predictable noodle texture.
- This soup is an Italian-American adaptation of lasagna, not a traditional regional Italian claim.
Make it work
- Pasta clumps if it is not stirred as soon as it enters the broth.
- Very thick leftovers need extra water or broth, which changes sodium and other estimates.
Prep 15 min · Cook 35 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 12 oz (340 g) 90%-lean ground beef
- 1 small onion (100 g), diced
- 3 garlic cloves (9 g), minced
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) tomato paste
- One 14-oz can (400 g) crushed tomatoes
- 4 cups (960 ml) low-sodium chicken broth
- 5.3 oz (150 g) dry lasagna sheets, broken into 2-inch (5 cm) pieces
- 1/2 cup (125 g) part-skim ricotta
- 2 oz (60 g) low-moisture mozzarella, grated
- 1 tsp (1 g) dried oregano
- 1/2 tsp (3 g) fine salt
Step-by-step method
- Brown the beef
Warm oil in a wide 4-quart (4-liter) pot. Cook onion for 4 minutes, then add beef and break into crumbs. Cook 6–8 minutes until browned; spoon off excessive fat if necessary. - Build the tomato base
Add garlic, tomato paste and oregano and stir 1 minute. Add tomatoes, broth and salt, scraping the base so browned bits dissolve into the liquid. - Simmer the base
Bring to a gentle simmer and cook uncovered for 10 minutes. Ground beef must reach 160°F (71°C). Stir occasionally; the broth should still look loose enough to cook the pasta. - Cook the broken sheets
Add broken pasta and stir immediately. Simmer 8–12 minutes, or as directed on its packet, stirring frequently to stop broad noodles sticking together. Add a little hot water if the soup reduces too far. - Prepare the cheese finish
Mix ricotta with half the mozzarella in a small bowl. Divide hot soup into four bowls and add an equal spoonful of this mixture to each, then sprinkle over the remaining mozzarella. - Serve promptly
Let the cheese soften for a minute before eating. Pasta continues absorbing broth after cooking. For planned leftovers, cook pasta separately and combine each portion at serving time.
Cook’s notes
A tomato and beef soup with wide pasta pieces and a ricotta finish. It gives lasagna-style flavors without layering a casserole.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Milk, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 475 kcal · Protein 33 g · Carbohydrates 43 g · Fat 20 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.