Lasagna Soup
A cozy twist on the Italian classic, blending rich flavors of traditional lasagna with comforting soup texture.
Ingredients
For the Soup Base
- 1 lb 1 lb (≈450 g) ground beef (or Italian sausage)
- 1 medium 1 medium yellow onion, diced
- 3 cloves 3 cloves garlic, minced
- 1 tsp 1 tsp Italian seasoning
- ½ tsp ½ tsp red pepper flakes (optional) Optional for added heat
- to taste Salt & pepper, to taste
- 6 cups 6 cups chicken or vegetable broth
- 28 oz 28 oz (≈794 g) can crushed tomatoes
For the Noodles and Cheese
- 8 oz 8 oz (≈225 g) broken lasagna noodles
- 1 cup 1 cup ricotta cheese
- 1 cup 1 cup shredded mozzarella cheese
- ½ cup ½ cup grated Parmesan cheese
- Optional Optional: fresh basil or parsley for garnish
Instructions
Preparation
- In a large pot or Dutch oven, brown the ground beef or sausage over medium heat. Cook for about 5-7 minutes, breaking it into smaller pieces, until fully browned. Drain any excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Cook for another 3-4 minutes until the onion is translucent and fragrant.
- Sprinkle in the Italian seasoning and red pepper flakes, followed by salt and pepper to taste. Stir well to combine and let it cook for another minute to toast the spices lightly.
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a simmer, allowing the soup to bubble gently for about 10 minutes.
- In a separate bowl, mix the ricotta cheese with a pinch of salt and some grated Parmesan, if desired. Set it aside.
Cooking
- Add the broken lasagna noodles to the pot, stirring to ensure they are evenly distributed. Cook for 8-10 minutes or until the noodles are al dente.
- Once the noodles are cooked, stir in the mozzarella cheese until it melts into the soup, creating a rich, gooey texture.
- Serve hot, garnishing each bowl with a dollop of the ricotta mixture and a sprinkle of fresh basil or parsley if desired.
Notes
This lasagna soup keeps well and the flavors meld beautifully when reheated, making it even more enjoyable the next day. For extra depth, add some diced bell peppers or mushrooms during the meat cooking step. This dish freezes well; just let it cool completely before storing in airtight containers. Reheat gently and add a splash of broth if it thickens too much upon chilling.