Lasagna Soup Recipe
A cozy and hearty lasagna soup recipe featuring tender pasta, rich tomato broth, ground meat, and melty cheese. All the flavors of classic lasagna in one bowl!
Equipment
- Large soup pot or Dutch oven
- Ladle
- Knife and cutting board
- Grater (for cheese)
Ingredients
- For the Soup:
- 1 tablespoon olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion diced
- 3 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 4 cups chicken or beef broth
- 2 cups water
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 8 lasagna noodles broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional Garnishes:
- Fresh basil leaves
- Extra grated Parmesan
- Crusty bread for dipping
Instructions
- Cook the Meat:
- Heat olive oil in a large pot over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Sauté the Aromatics:
- Add the diced onion and minced garlic to the pot. Cook until softened, about 3-5 minutes.
- Build the Base:
- Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 minute, then add the crushed tomatoes, broth, and water. Bring the mixture to a boil.
- Add the Pasta:
- Reduce the heat to a simmer. Add the broken lasagna noodles and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Prepare the Cheese Mixture:
- In a small bowl, combine ricotta cheese, Parmesan cheese, and a pinch of salt.
- Serve:
- Ladle the soup into bowls and top each with a dollop of the ricotta mixture. Sprinkle shredded mozzarella on top and garnish with fresh basil leaves or extra Parmesan if desired.