Description
Lasagna Soup is a comforting and hearty dish that brings all the classic flavors of traditional lasagna into a warming, flavorful broth. Made with ground beef or Italian sausage, broken lasagna noodles, rich crushed tomatoes, and a blend of Italian seasonings, this soup is topped with creamy ricotta, shredded mozzarella, and fresh basil, making it perfect for cozy chilly nights.
Ingredients
Main Ingredients
- 1 pound ground beef or Italian sausage
- 1 whole onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or beef broth
- 8 ounces lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Cheese Toppings
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh basil
Instructions
- Brown the meat: In a large pot over medium heat, brown the ground beef or Italian sausage until fully cooked, about 7-10 minutes. Drain any excess fat to maintain a leaner soup.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot with the cooked meat. Sauté until the onion turns translucent and soft, roughly 3-4 minutes, to build flavor.
- Add liquids and seasoning: Pour in the crushed tomatoes and chicken or beef broth. Stir in the Italian seasoning, salt, and pepper. Raise the heat and bring the mixture to a gentle boil.
- Cook noodles: Add the broken lasagna noodles to the boiling soup, reduce heat to a simmer, and cook until the noodles are al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
- Prepare ricotta mixture: While the noodles cook, mix the ricotta cheese with a pinch of salt in a separate bowl to enhance creaminess.
- Serve: Once noodles are tender, ladle the soup into bowls. Top each serving with a dollop of the seasoned ricotta and sprinkle generously with shredded mozzarella cheese.
- Garnish and enjoy: Finish each bowl with fresh basil leaves for aroma and freshness. Serve hot and enjoy the cozy flavors of lasagna in a soup form.
Notes
- For a spicier variation, use Italian sausage with red pepper flakes or add crushed red pepper to the soup.
- Use gluten-free lasagna noodles to make this recipe gluten-free if needed.
- You can substitute ground turkey or chicken for a leaner protein option.
- Leftover soup stores well in the refrigerator for up to 3 days or freezes for up to 2 months.
- To avoid noodles becoming mushy, add cooked noodles when reheating leftovers instead of cooking them in the soup.
