Description
This Easy Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, cozy soup form. Made with ground beef or Italian sausage, tomatoes, herbs, and broken lasagna noodles, it’s topped with creamy ricotta and melted mozzarella cheese for an irresistible meal ready in just 40 minutes.
Ingredients
Scale
Soup Base
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Pasta
- 2 cups uncooked pasta (e.g., lasagna noodles, broken)
Cheese Toppings
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh basil for garnish
Instructions
- Brown the Meat: In a large pot over medium heat, cook the ground beef or Italian sausage until browned. Drain any excess fat to keep the soup from being greasy.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook for 3-5 minutes until the onion is soft and translucent, releasing its sweetness and flavor.
- Add Liquids and Herbs: Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, red pepper flakes if using, and season with salt and pepper. Bring this mixture to a gentle simmer to meld the flavors.
- Cook the Pasta: Add the broken uncooked pasta noodles directly into the soup. Cook for 8-10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate Ricotta: Stir in the ricotta cheese until it is fully blended into the soup, adding a creamy texture and mild richness.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with shredded mozzarella cheese and fresh basil leaves for a classic lasagna flavor experience.
Notes
- For a spicier soup, increase the red pepper flakes or add a dash of hot sauce.
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free pasta to make this soup gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
- Adding a splash of heavy cream before serving can make the soup even richer and creamier.
