Lasagna Soup
Lasagna Soup is a hearty, one-pot dish that transforms the flavors of classic lasagna into a warm, comforting soup. Made with ground meat, tomatoes, Italian herbs, and pasta, then topped with a creamy ricotta-cheese mixture, it’s cozy, flavorful, and perfect for weeknights.
Ingredients
- 1 lb ground beef or Italian sausage or a mix
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes optional
- 1 can 28 oz crushed tomatoes
- 4 cups chicken or beef broth
- 2 tbsp tomato paste
- 8 lasagna noodles broken into pieces (or 8 oz pasta)
- ½ tsp salt to taste
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Cook meat: In a large pot, heat olive oil and cook ground beef/sausage until browned. Drain excess fat.
- Add aromatics: Stir in onion and garlic, cooking until soft. Add oregano, basil, and red pepper flakes.
- Build soup base: Add crushed tomatoes, broth, and tomato paste. Bring to a simmer.
- Cook pasta: Stir in broken lasagna noodles. Simmer 15–20 minutes until pasta is tender.
- Cheese topping: In a small bowl, mix ricotta, Parmesan, and mozzarella.
- Serve: Ladle soup into bowls and top with a dollop of the cheese mixture. Garnish with fresh basil or parsley.
Notes
- For a creamier soup, stir in ½ cup heavy cream before serving.
- Substitute pasta shells or rotini if you don’t have lasagna noodles.
- For a lighter version, use ground turkey or chicken.
- Leftovers thicken as pasta absorbs liquid—add extra broth when reheating.