🎼 Perfect partnerPomodori con il Riso (Tomatoes Stuffed with Rice)
🍝 ⏱️ 1h 20m
Oven + stovetop — no fighting over heatShares 9 ingredients (cheese, pepper, tomato)
👨🍳 Instructions
✨ Meez Magic · 7 steps → 16 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Dice the onion and mince the garlic cloves
2
Break the lasagna noodles into pieces
3
Heat the olive oil in a large Dutch oven or stockpot over medium heat
4
Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften
5
Add the ground beef, Italian seasoning, ½ teaspoon salt, and pepper, and use a wooden spoon or meat masher to break the meat into small crumbles
6
Cook until just browned
7
Stir in the tomato paste until fully combined with the meat
8
Add the marinara and broth, then bring to a gentle boil over medium-high heat
9
Add the broken lasagna noodles directly to the pot
10
Stir well, reduce the heat to medium, and simmer uncovered, stirring every few minutes so the noodles don't stick, until al dente
11
Once the noodles are cooked, taste and adjust seasoning with the remaining ½ teaspoon salt or more if needed
12
Stir in half of the ricotta to make the broth slightly creamy
13
Ladle the soup into bowls
14
Top each with a dollop of ricotta, a sprinkle of mozzarella or goat cheese, fresh basil, and chili flakes
15
Cool completely before transferring to an airtight container and refrigerate for 3–4 days
16
Reheat gently on the stovetop, adding extra broth if needed to loosen
🎉
You're all done!
Enjoy your lasagna soup (high-protein!) — and don't forget to share.
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