Lasagna Soup
A delightful and comforting twist on traditional lasagna, this one-pot soup is filled with hearty flavors and cheesy goodness.
Ingredients
Meat and Aromatics
- 1 lb ground beef Can be swapped with turkey or plant-based meat.
- 1 each onion, chopped Enhances the flavor base.
- 3 cloves garlic, minced Add more if you're a garlic lover.
Soup Base
- 2 cans diced tomatoes (14.5 oz each) Fire-roasted can be used for a smoky twist.
- 4 cups beef broth Homemade or low-sodium options work well.
- 2 cups water A splash of red wine can enhance flavor.
- 2 teaspoons Italian seasoning Adds that classic lasagna taste.
- to taste Salt and pepper Season to enhance all flavors.
Noodles and Cheese
- 2 cups lasagna noodles, broken into pieces Use gluten-free noodles if needed.
- 2 cups shredded mozzarella cheese Fresh mozzarella is recommended.
- 1 cup ricotta cheese Try flavored ricotta for a unique twist.
- to taste Fresh basil for garnish Using fresh basil brightens the soup.
Instructions
Preparation
- In a large pot, brown the ground beef with the chopped onion and minced garlic over medium heat. Drain excess fat.
Build the Soup Base
- Add the diced tomatoes, beef broth, water, Italian seasoning, salt, and pepper into your pot. Stir well and bring to a boil.
Add the Noodles
- Stir the broken lasagna noodles into the pot and reduce the heat to a gentle simmer. Cook for about 10-15 minutes until noodles are tender.
Cheese It Up
- In bowls, layer the soup with shredded mozzarella and a dollop of ricotta. Garnish with fresh basil.
Notes
For best results, let the cheese melt a bit in the soup before serving. Adjust consistency by using less water or more noodles. Use fresh, quality ingredients for the best flavor.