One-Pot Lasagna Soup

Ingredients

• 1-2 tablespoons Olive Oil (or preferred cooking oil)
• 1 pound Ground Beef
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 (15-ounce) can Diced Tomatoes with juice
• 1 (15-ounce) can Tomato Sauce or tomato puree
• ⅓ cup Tomato Paste (about half of a 6-ounce can)
• 4 cups Chicken Broth
• 1-2 cups Water (to adjust soup consistency)
• 1 tablespoon Italian Seasoning
• 1 teaspoon Salt (adjust to taste)
• Black Pepper (to taste)
• 8 ounces Bowtie Pasta (uncooked) or similar sturdy pasta
• ½ cup Ricotta Cheese
• 2 ounces Mozzarella Cheese, shredded (about ½ cup)
• ¼ cup Parmesan Cheese, shaved, shredded, or freshly grated
• ¼ cup Fresh Parsley, finely chopped

Method

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Add ground beef, onion, and garlic; cook until beef browns and onions soften, draining excess fat if needed.
3. Stir in diced tomatoes, tomato sauce, tomato paste, chicken broth, Italian seasoning, salt, and pepper, breaking up the paste.
4. Add uncooked pasta, raise heat to high, and bring to a boil.
5. Reduce heat to a simmer, cover loosely, and cook 10-15 minutes, stirring often, until pasta is tender; add water or broth if it thickens too much.
6. For a pressure cooker: sauté oil, beef, onion, and garlic, draining fat if needed, then deglaze with a splash of broth.
7. Stir in tomatoes, tomato sauce, tomato paste, broth, seasonings, and uncooked pasta.
8. Seal the lid and pressure cook on high for 1 minute, using quick release for firmer pasta or natural release (about 10 minutes) for softer pasta.
9. Open the lid, stir, and adjust thickness with water or broth as needed.
10. Serve topped with ricotta, mozzarella, parmesan, and chopped parsley.