Description
Lasagna soup is a cozy and comforting one-pot meal that combines all the flavors of classic lasagna into a rich tomato broth filled with hearty ground meat, tender lasagna noodles, and a creamy blend of cheeses. It’s an ideal dish for busy weeknights or chilly days when you want a warm, filling meal without the fuss of layering and baking traditional lasagna.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes
- 6 cups chicken or vegetable broth
- 8 lasagna noodles, broken into pieces
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Garnish
- Chopped fresh basil or parsley
Instructions
- Brown 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. Drain excess fat if necessary to avoid greasiness.
- Sauté Aromatics: Add the diced onion to the pot and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 to 2 minutes until the mixture is fragrant.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook briefly to deepen its flavor. Then, pour in the crushed tomatoes and chicken or vegetable broth, stirring to combine. Bring the pot to a boil.
- Cook the Noodles: Add the broken lasagna noodles to the boiling soup. Reduce the heat to a simmer and cook for 12 to 15 minutes until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- Season and Prepare Cheese Mixture: Season the soup with salt and pepper to taste. In a separate small bowl, combine the ricotta, shredded mozzarella, and grated Parmesan cheese, mixing well.
- Serve: Ladle the hot soup into bowls and top each serving with a generous spoonful of the cheese mixture. Garnish with chopped fresh basil or parsley for a burst of color and flavor. Serve immediately while warm.
Notes
- You can substitute ground turkey for a lighter version or use plant-based meat to make it vegetarian friendly.
- For quicker preparation, use oven-ready lasagna noodles which may require less cooking time.
- Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop and add extra broth if the soup has thickened too much.
