Lasagna Soup
Lasagna Soup transforms the classic Italian dish into a comforting bowl of flavors, featuring rich broth, seasoned ground beef, lasagna noodles, and melty cheeses.
Ingredients
Main Ingredients
- 1 lb ground beef (or Italian sausage) A savory base for the soup.
- 1 medium onion, chopped For gentle sweetness and aromatic depth.
- 3 cloves garlic, minced Infuses soup with fragrant essence.
- 28 oz can crushed tomatoes Provides a rich, tangy undertone.
- 4 cups beef broth For a robust, flavorful base.
- 2 cups water To adjust consistency.
- 1 tablespoon tomato paste Intensifies the tomato flavor.
- 1 teaspoon dried oregano Evokes classic Italian herb notes.
- 1 teaspoon dried basil Adds warmth and richness.
- 1/2 teaspoon red pepper flakes Optional for heat.
- to taste salt and pepper Essential for seasoning.
- 8 oz broken lasagna noodles The heart of traditional lasagna in soup form.
- 1 cup ricotta cheese For creamy texture.
- 1 1/2 cups shredded mozzarella cheese Providing melty perfection.
- 1/4 cup grated Parmesan cheese Adds a nutty, salty finish.
- to garnish Fresh basil or parsley For a fragrant and vibrant touch.
Instructions
Preparation
- In a large pot or Dutch oven, cook the ground beef (or sausage) over medium heat until browned. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes, until softened and fragrant.
- Stir in the crushed tomatoes, beef broth, water, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring this mixture to a simmer over medium-high heat.
- Once simmering, add the broken lasagna noodles. Cook for 8-10 minutes, or until noodles are tender.
- In a small bowl, mix together the ricotta, mozzarella, and Parmesan cheese. Set aside.
- Ladle the soup into bowls and top with a spoonful of the cheesy mixture. Stir to combine and garnish with fresh basil or parsley.
Notes
Leftover soup can be stored in an airtight container for up to three days. For longer storage, freeze for up to three months.