Description
A comforting and hearty Lasagna Soup that combines all the classic flavors of traditional lasagna into a warm, easy-to-make soup. Featuring ground beef, tomatoes, lasagna noodles, and creamy ricotta cheese, this dish is perfect for a family meal or cozy dinner.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
Tomato Base
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- 4 cups low-sodium chicken broth
Pasta
- 8 oz broken lasagna noodles
Cheese and Garnish
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Brown the Meat: In a large pot, heat olive oil over medium heat. Add the ground beef or Italian sausage and cook for 7-10 minutes until browned, stirring occasionally. Drain off any excess fat to prevent greasiness.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring often, until the onion softens and becomes translucent, about 3-5 minutes.
- Add Tomato and Broth: Stir in the diced tomatoes and tomato sauce. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
- Cook Pasta: Add the broken lasagna noodles to the simmering soup. Cook until the noodles are tender, about 10-15 minutes, stirring occasionally to prevent sticking.
- Prepare Cheese Topping and Serve: In a small bowl, combine ricotta cheese and shredded mozzarella cheese. Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture and garnish with fresh basil leaves for a burst of fresh flavor.
Notes
- If preferred, Italian sausage can be substituted for ground beef for a spicier version.
- To keep noodles from overcooking if making ahead, cook them separately and add just before serving.
- For a vegetarian option, omit meat and use vegetable broth.
- You can add a pinch of red pepper flakes for added heat.
