Description
A comforting and hearty Lasagna Soup that captures all the classic flavors of traditional lasagna in a warm, easy-to-make soup form. This recipe uses ground beef, tomatoes, Italian herbs, and broken lasagna noodles simmered together, topped with a creamy blend of ricotta, mozzarella, and Parmesan cheeses for a delicious meal ready in just 40 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into pieces
Cheese Topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish
Instructions
- Cook the Meat: Heat olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat to keep the soup from being greasy.
- Sauté the Vegetables: Add the diced onion and minced garlic into the pot with the meat. Sauté for 3-4 minutes until the onion becomes soft and translucent, allowing the flavors to meld together.
- Add the Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, tomato paste, chicken broth, Italian seasoning, dried basil, and season with salt and pepper to taste. Bring the mixture to a boil to combine all the flavors.
- Cook the Noodles: Add the broken lasagna noodles to the boiling soup. Cook uncovered for 10-12 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Prepare the Cheese Topping: In a small bowl, combine ricotta, shredded mozzarella, and grated Parmesan cheeses. Mix well to create a creamy cheese topping.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture, letting it melt slightly into the soup. Garnish with fresh basil or parsley for a burst of color and freshness.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or mushrooms and use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, add red pepper flakes when adding the tomato ingredients.
- Fresh lasagna noodles can be used instead of dried; adjust cooking time accordingly as they will cook faster.
- The cheese topping can be customized by adding shredded provolone or using only mozzarella for a milder flavor.
- Leftovers keep well in the refrigerator for up to 3 days; noodles may absorb more liquid, so add extra broth or water when reheating.
