Lasagna Soup
A warm and comforting blend of classic lasagna flavors in a hearty soup, perfect for cozy nights.
Ingredients
Pasta
- 8 ounces 8 ounces lasagna noodles Cook al dente for best texture.
Meat
- 1 pound 1 pound ground beef Can be substituted with ground turkey or sausage.
Vegetables
- 1 medium 1 onion, diced Adds sweetness; sauté until translucent.
- 2 cloves 2 cloves garlic, minced Aromatic flavor booster.
Broth and Sauces
- 4 cups 4 cups beef broth Use low-sodium or vegetable broth for variation.
- 1 can 1 (28 ounces) can crushed tomatoes Rich color and flavor; fire-roasted adds smokiness.
- 1 can 1 (15 ounces) can tomato sauce Thickens the soup.
Seasonings
- 2 teaspoons 2 teaspoons Italian seasoning Optional crushed red pepper for heat.
- to taste Salt and pepper to taste Season according to preference.
Cheese
- 1 cup 1 cup ricotta cheese Stir in until melted.
- 1 cup 1 cup shredded mozzarella cheese Melts into the soup.
- 1/2 cup 1/2 cup grated Parmesan cheese For a classic finish.
Garnish
- to taste Fresh basil for garnish Adds color and flavor.
Instructions
Cooking the Pasta
- Cook lasagna noodles according to package instructions and set aside.
Browning the Meat
- In a large pot, brown the ground beef over medium heat with the diced onion and garlic until the beef is no longer pink. Drain excess fat.
Making the Soup Base
- Stir in the beef broth, crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a boil.
Simmering
- Reduce heat and let simmer for 10-15 minutes.
Adding Pasta
- Break the cooked lasagna noodles into pieces and add them to the pot.
Adding Cheeses
- Stir in ricotta cheese until melted, then add mozzarella and Parmesan cheese.
Final Cooking
- Cook for an additional 5 minutes until the cheeses are melted and the soup is heated through.
Serving
- Serve hot, garnished with fresh basil.
Notes
Don't overcook the noodles. They’ll soften further in the soup, so al dente is key! Taste as you go and adjust seasoning according to your preference.