Lasagna Soup
A quick and comforting bowl of lasagna soup filled with savory beef, creamy ricotta, and melty mozzarella in a delightful tomato broth.
Ingredients
For the soup base
- 1 lb ground beef or sausage Choose your favorite protein! Ground turkey works too for a leaner option.
- 1 cup onion, chopped Adds a sweet, aromatic base to the soup that elevates all the flavors!
- 3 cloves garlic, minced Nothing says cozy like the smell of garlic sautéing in olive oil!
- 28 oz crushed tomatoes The star of the show! Go for high-quality tomatoes for the best flavor.
- 6 cups chicken or vegetable broth Use low-sodium to control the saltiness and keep it healthy!
- 8 oz lasagna noodles, broken Break them up however you prefer—more pieces mean more delicious bites!
- 1 tsp dried basil Feel free to swap for fresh if you have it, or even Italian seasoning!
- 1 tsp dried oregano Another herb that brings warmth and depth to the dish!
- Salt and pepper to taste Never skip this step—seasoning brings the whole dish together!
For the cheese mixture
- 2 cups ricotta cheese This creamy delight adds richness and a touch of creaminess; you can also use cottage cheese if you prefer.
- 2 cups mozzarella cheese, shredded For that irresistible meltiness topped on your soup!
- 1/2 cup grated Parmesan cheese A sprinkle of parm elevates the flavors and gives it that authentic Italian touch.
For garnish
- Fresh basil A little touch of freshness to brighten up your bowl.
Instructions
Preparation
- In a large pot, brown the ground beef or sausage over medium heat. Add onion and garlic, cooking until softened.
Cooking
- Stir in crushed tomatoes, broth, basil, oregano, salt, and pepper. Bring to a boil, and let those flavors meld for a few minutes.
- Add the broken lasagna noodles and simmer until al dente, about 10-12 minutes. Keep an eye on them; you want them to be tender but not mushy!
Cheese Preparation
- In a separate bowl, mix together ricotta, mozzarella, and Parmesan cheese.
Serving
- Serve the soup in bowls and top with the cheese mixture. Garnish with fresh basil if desired.
Notes
You can prep this soup in advance and store the soup base (without the noodles) in the fridge for up to 3 days. Leftovers can be reinvented with fresh herbs or cheese. This soup can also be frozen for up to 3 months.