Name: Lasagna Soup for One
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 uncooked lasagna noodles; 1 tablespoon olive oil plus 1 teaspoon extra for drained noodles; ½ cup chopped onion; 1 garlic clove (minced); ¼ lb ground beef (4 oz); ¼ teaspoon red pepper/chili flakes; ¼ teaspoon dried oregano; ⅛ teaspoon salt; ½ tablespoon tomato paste; ½ cup tomato sauce; ¾ cup chicken broth; ¼ cup heavy cream; ¼ cup grated/shredded Parmesan; ½ cup shredded mozzarella; 1 tablespoon ricotta; Optional torn basil leaves

Directions

Break the noodles into 1- to 2-inch pieces and cook them in a 2-quart saucepan of boiling water as the package directs, stopping just short of tender. Drain and toss with the 1 teaspoon of oil. Set aside.
In the same saucepan, heat 1 tablespoon of oil. Cook the onion for about 2 minutes, then add the garlic for 30 seconds.
Add the beef, red pepper flakes, oregano, and salt. Cook for about 3 minutes, breaking it up, until browned. Stir in the tomato paste and cook for 30 seconds.
Add the tomato sauce and broth and bring to a simmer. Stir in the cream and let it come to a boil briefly.
Add the noodles, then stir in the Parmesan and mozzarella until melted.
Ladle into a bowl and top with the ricotta and basil, if using.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); lasagna noodles counted as dry pasta (one sheet 20 g), ¼ lb ground beef counted as beef, 85% lean, raw, ¼ teaspoon red pepper/chili flakes counted as ground red pepper, ½ cup tomato sauce counted as canned tomato sauce, ¼ cup grated/shredded Parmesan counted as grated parmesan, ½ cup shredded mozzarella counted as fresh mozzarella, ricotta counted as whole-milk ricotta. Brands and portions vary, so use it only as an approximation.

Lasagna Soup for One