Description
This comforting Lasagna Soup recipe offers all the rich, savory flavors of traditional lasagna in a hearty, easy-to-make soup. Combining browned ground beef, aromatic onions and garlic, Italian seasoning, and tender pasta simmered in a tomato and beef broth, this dish is topped with gooey melted mozzarella cheese and fresh basil for a deliciously satisfying meal any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
Liquids and Pasta
- 4 cups beef broth
- 1 cup uncooked pasta (such as small shells or elbow macaroni)
Toppings
- 1 cup shredded mozzarella cheese
- Fresh basil, chopped (for garnish)
Instructions
- Brown the beef: In a large pot over medium heat, cook the ground beef until fully browned, breaking it up as it cooks to ensure even browning.
- Sauté aromatics: Add the diced onion and minced garlic to the pot with the beef. Cook until the onion becomes soft and translucent, releasing its sweetness.
- Season and simmer: Stir in Italian seasoning, salt, and black pepper. Pour in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a gentle simmer to meld the flavors.
- Cook the pasta: Add the uncooked pasta directly into the simmering soup. Cook according to the pasta package instructions—usually about 8–10 minutes—until pasta is tender.
- Serve: Ladle the hot soup into bowls and top each serving with a generous amount of shredded mozzarella cheese. Garnish with freshly chopped basil for a bright, herbal finish. Enjoy immediately.
Notes
- Use small pasta shapes like shells or elbow macaroni to mimic the texture of lasagna noodles in the soup.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- If you prefer a thicker soup, cook the pasta separately and add it just before serving.
- Fresh basil can be substituted with dried basil if fresh is unavailable, but add dried basil earlier during simmering to enhance flavor.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent cheese from overcooking.
