Hearty Lasagna Stew

If you’re like me, you love a good one-pot meal that’s simple to make but still packed with flavor. This lasagna soup checks all the boxes: hearty, comforting, and filled with those rich, cheesy lasagna flavors everyone loves. It’s got farm-fresh goodness with a touch of gourmet flair thanks to fennel and sun-dried tomatoes. The best part? It’s on the table in under an hour, making it perfect for busy weeknights or cozy weekends.

Top it with some grated Parmesan, a dollop of ricotta, or a sprinkle of fresh basil, and you’ve got a bowl of pure comfort. Plus, it keeps well in the fridge or freezer—great for those days when life gets a little chaotic, and you just need something delicious and easy to reheat.

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Ingredients:

● 1 lb ground beef

● Olive oil or tallow (for sautéing)

● 1 small white or yellow onion, finely chopped

● 1/2 fennel bulb, finely chopped

● 3-4 cloves garlic, minced

● 3 tbsp tomato paste

● 1-2 tbsp Italian seasoning (or to taste)

● 5 cups chicken or vegetable stock

● 1 (28 oz) can of diced tomatoes- strained

● 2-3 tbsp chopped sun-dried tomatoes

● 6 lasagna sheets, broken into pieces

● Salt and pepper, to taste

● 1 dried bay leaf

● Optional toppings: grated Parmesan cheese, fresh basil, and a dollop of ricotta cheese or grated mozzarella

Instructions:

1. Heat a medium- large heavy bottomed pot over medium heat and add a drizzle of olive oil. Add the ground beef, breaking it up, and cook until browned, about 7-8 minutes. Remove the beef from the pot and set aside.

2. In the same pot, add the onion, fennel, and garlic. Sauté until the vegetables are softened and fragrant, about 3-5 minutes, adding a small amount of olive oil if needed.

3. Stir in the tomato paste and Italian seasoning. Cook for 2-3 minutes to enhance the flavors.

4. Pour in the diced tomatoes, chicken or vegetable stock or a bit of water as needed, and sun-dried tomatoes. Stir to combine, then add the cooked beef back to the pot.

5. Bring the soup to a gentle boil, then reduce the heat and add the broken lasagna sheets, stirring occasionally to prevent sticking, and cook covered for around 20-25 minutes until the noodles are tender. You can cook for an additional 5 minutes or so with the lid off to help reduce the liquid.

6. Taste and season with salt and pepper as needed. Serve hot, garnished with grated Parmesan, fresh basil, or a dollop of ricotta, if desired.

Chef Notes!

This soup will keep well in a sealed container in the refrigerator for 2-3 days, or you can freeze it for up to 3 months—perfect for an easy weeknight meal! You may even want to make a double batch.