Description
A comforting and hearty lasagna soup that combines the classic flavors of lasagna in a warm, savory soup. Featuring browned ground beef, a medley of tomatoes, Italian herbs, tender lasagna noodles, and a rich cheese topping, this 40-minute recipe serves 6 and is perfect for a cozy meal.
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
- 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 from being greasy.
- 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 soften and become translucent, releasing their aroma and flavor into the mixture.
- Add the Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, tomato paste, and chicken broth. Season with Italian seasoning, dried basil, salt, and pepper. Bring the mixture to a boil to meld all the flavors together.
- Cook the Noodles: Add the broken lasagna noodles directly into the boiling soup. Reduce the heat and let cook for 10-12 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Prepare the Cheese Topping: While the noodles cook, blend the ricotta, shredded mozzarella, and grated Parmesan cheese in a small bowl until well combined and creamy.
- Serve: Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil or parsley for a burst of color and freshness before serving.
Notes
- For a spicier version, add red pepper flakes when sautéing the onions and garlic.
- You can substitute ground turkey for beef for a leaner protein option.
- Use gluten-free noodles if needed to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently to avoid overcooking noodles.
- If the soup thickens too much upon storing, add a splash of chicken broth or water when reheating.
