Description
A comforting and hearty lasagna soup that combines all the flavors of classic lasagna in a warm, easy-to-make soup. Perfect for a cozy meal, this recipe features ground beef or Italian sausage, tomatoes, tender noodles, and a cheesy topping made with ricotta, mozzarella, and Parmesan.
Ingredients
Scale
Main 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 Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish
Instructions
- Brown the Meat: Heat the olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up as it cooks. Drain any excess fat to keep the soup from being greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is softened and fragrant, which helps build depth of flavor.
- Add Liquids and Seasonings: Stir in the crushed tomatoes, diced tomatoes, tomato paste, chicken broth, Italian seasoning, dried basil, and salt and pepper. Bring the mixture to a boil to combine flavors and prepare for the noodles.
- Cook Noodles: Add the broken lasagna noodles to the boiling soup. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Prepare Cheese Topping: In a small bowl, mix together the ricotta, shredded mozzarella, and grated Parmesan cheeses until well combined.
- Serve: Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil or parsley for a fresh finish.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or omit the meat and increase vegetables.
- Use gluten-free noodles to make the soup gluten-free if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid breaking down the noodles.
- Adjust the seasoning to taste, especially salt and pepper, depending on the saltiness of your broth and canned tomatoes.
- Adding a splash of red wine when sautéing the meat can deepen the flavor, if desired.
