Description
This hearty Lasagna Soup offers all the comfort of traditional lasagna in a warm, satisfying bowl. Combining ground beef, Italian seasonings, broken lasagna noodles, and a medley of cheeses, this recipe comes together quickly in about 40 minutes and serves six, making it perfect for weeknight dinners or cozy gatherings.
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
Noodles and Cheese
- 8 oz lasagna noodles, broken into pieces
- 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 ground beef or Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat from the pot to keep the soup rich but not greasy.
- Sauté the Vegetables: Add diced onion and minced garlic to the pot with the browned meat. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent, releasing their natural sweetness.
- Add the Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, tomato paste, and chicken broth. Season the mixture with Italian seasoning, dried basil, salt, and pepper to taste. Bring the soup to a boil over medium-high heat, combining all flavors.
- Cook the Noodles: Once boiling, add broken lasagna noodles to the soup. Reduce the heat slightly and cook for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Prepare the Cheese Topping: While the noodles cook, mix the ricotta, shredded mozzarella, and grated Parmesan cheese in a small bowl until well combined, creating a creamy and gooey cheese blend.
- Serve: Ladle the hot soup into bowls, then top each serving with a generous spoonful of the cheese mixture. Garnish with fresh basil or parsley for a burst of color and fresh flavor. Serve immediately while warm and comforting.
Notes
- For a spicier kick, consider adding red pepper flakes when sautéing the garlic and onions.
- You can swap ground beef for Italian sausage or ground turkey for variations.
- Gluten-free lasagna noodles can be used to make this dish gluten-free.
- Leftover soup keeps well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the noodles.
- For a vegetarian version, replace meat with sautéed mushrooms or lentils and use vegetable broth.
