Description
A hearty and comforting lasagna soup that combines all the flavors of traditional lasagna in a warm, easy-to-make soup. Ground beef, tomatoes, Italian seasonings, and broken lasagna noodles are simmered together and topped with a creamy cheese mixture for a delicious twist on a classic favorite.
Ingredients
Scale
Soup Ingredients
- 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
- Fresh basil or parsley for garnish
Instructions
- Cook the Meat: Heat olive oil in a large pot over medium heat. Add ground beef or Italian sausage and cook until browned, breaking up the meat as it cooks. Drain any excess fat to keep the soup lighter.
- Sauté the Vegetables: Add the diced onion and minced garlic to the pot with the browned meat. Sauté for 3-4 minutes until the onions are softened and fragrant, enhancing the soup’s base flavor.
- Add the Tomatoes and Broth: Stir in crushed tomatoes, diced tomatoes, tomato paste, chicken broth, Italian seasoning, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer to let the flavors meld.
- Cook the Noodles: Add the broken lasagna noodles to the pot. Cook for 10-12 minutes or until the noodles are tender but still hold their shape, stirring occasionally to prevent sticking.
- Prepare the Cheese Topping: In a small bowl, combine ricotta cheese, shredded mozzarella, and grated Parmesan cheese, mixing 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, allowing it to melt slightly. Garnish with fresh basil or parsley for a bright, fresh finish.
Notes
- You can substitute ground turkey for a leaner meat option.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- For a vegetarian version, omit the meat and use vegetable broth.
- This soup tastes even better the next day as flavors develop.
- Leftovers can be stored in the refrigerator for up to 3 days.
