Lasagna Soup
A comforting twist on a classic Italian favorite, combining layers of traditional lasagna into a cozy, simmered dish with tender pasta, rich meat, and vibrant tomato sauce.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring Cups and Spoons
- Cutting board
- Knife
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef or Italian sausage Approximately 450 g
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 28 oz can crushed tomatoes Approximately 800 g
- 4 cups beef broth Approximately 960 ml
- 8 oz uncooked lasagna noodles, broken into pieces Approximately 225 g
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: fresh basil or parsley, chopped, for garnish
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add the ground beef or sausage, breaking it apart as it cooks. Season with salt and pepper, and allow it to brown for about 5-7 minutes.
- Stir in the diced onion and minced garlic. Cook for an additional 3-4 minutes until the onion is softened and translucent.
- Pour in the crushed tomatoes and the beef broth. Stir in the Italian seasoning, allowing the flavors to meld harmoniously. Bring the mixture to a gentle simmer, then reduce the heat slightly.
- Once simmering, add the broken lasagna noodles to the pot. Stir occasionally to ensure the noodles are submerged and don’t stick together. Allow them to cook for 10-12 minutes until tender.
- While the noodles cook, in a small bowl, combine the ricotta cheese, half of the mozzarella, and Parmesan cheese.
- Once the noodles are cooked, remove the pot from heat. Drop dollops of the cheese mixture into the soup, and gently stir to incorporate it.
- Serve hot, garnished with the remaining mozzarella and optional fresh herbs.
Notes
For a deeper flavor, consider sautéing a few diced carrots or celery with the onions. To make it a vegetarian option, replace meat with sliced mushrooms or lentils. Serve this soup with crusty bread or a fresh salad for a complete meal. It can be stored in the refrigerator for up to three days; reheating will enhance its flavors. Freeze individual portions in airtight containers for easy meals later.