Lasagna Soup
A comforting and flavorful lasagna soup that combines the delightful tastes of lasagna with the warmth of a hearty soup, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb ground beef Use a leaner cut if you prefer less fat.
- 1 onion, chopped Chop finely for a smooth texture.
- 3 cloves garlic, minced Elevates flavor.
- 1 can (28 oz) crushed tomatoes San Marzano tomatoes are fabulous for gourmet taste.
- 4 cups beef broth Homemade or store-bought works.
- 2 cups uncooked pasta (shell or rotini) Choose your favorite pasta shape.
- 2 cups ricotta cheese Adds creaminess.
- 2 cups shredded mozzarella cheese Reserve some for topping.
- 1/2 cup grated Parmesan cheese Must-have for flavor.
- 1 teaspoon dried basil Italian herb for warmth.
- 1 teaspoon dried oregano Adjust to taste.
- to taste salt and pepper Essential for flavor.
- Fresh basil for garnish Adds vibrancy.
Instructions
Preparation
- In a large pot, brown the ground beef with chopped onion and minced garlic over medium heat until the beef is no longer pink. Drain excess fat.
- Stir in crushed tomatoes, beef broth, basil, oregano, salt, and pepper. Bring to a boil.
- Add uncooked pasta and reduce heat to a simmer. Cook until pasta is al dente, about 10 minutes.
- Stir in ricotta cheese and half of the mozzarella cheese until well combined.
- Serve hot, garnished with remaining mozzarella cheese and fresh basil.
Notes
Always taste as you go! Adjust seasoning as needed. Consider adding chopped spinach or kale for extra texture. Let it sit a couple of minutes before serving for a thicker consistency. Can be made vegetarian by using mushrooms or lentils instead of beef.