Description
A comforting one-pot soup combining the flavors of classic lasagna in a rich, creamy broth, perfect for chilly evenings.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 lb Ground Beef
- 28 oz can Crushed Tomatoes
- 4 cups Chicken or Vegetable Broth
- 8 oz Rotini Pasta
- 1 cup Heavy Cream
- 2 tsp Italian Seasoning
- 1 cup Parmesan Cheese, grated
- Fresh Basil for garnish
Instructions
- Start by gathering all your ingredients to streamline the process. Dice the onion, mince the garlic, and measure out your other ingredients. Preheat your Dutch oven over medium heat and add the olive oil.
- Add your diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and ground beef. Cook until the beef is browned.
- Drain any excess fat. Add the crushed tomatoes, broth, and Italian seasoning, bringing to a simmer.
- Stir in the pasta and let it cook according to package instructions.
- Reduce the heat to low and pour in the heavy cream, stirring continuously until well blended.
- Serve immediately, garnished with grated Parmesan and fresh basil.
Notes
Feel free to customize by adding mushrooms, spinach, or using different types of pasta. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg