Lasagna Soup Recipe
A Cozy, Comforting Twist on a Classic Recipe
Ingredients
- For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion finely diced
- 3 garlic cloves minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 can 14 oz crushed tomatoes
- 1 can 14 oz diced tomatoes
- 4 cups chicken or beef broth
- 2 tablespoons tomato paste
- 1/2 cup heavy cream or whole milk
- 8 ounces lasagna noodles broken into pieces
- For the Topping:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Sauté Aromatics & MeatHeat the olive oil in a large pot over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary. Stir in the onion and garlic, cooking until softened, about 3 minutes.
- Season & Build the BaseAdd basil, oregano, red pepper flakes, salt, and pepper. Stir well to combine. Add crushed tomatoes, diced tomatoes, chicken or beef broth, and tomato paste. Bring to a simmer.
- Cook the NoodlesStir in the broken lasagna noodles. Simmer until the noodles are cooked through, about 12–15 minutes. Stir occasionally to prevent sticking.
- Finish the SoupLower the heat and stir in the heavy cream or milk. Simmer for 2 minutes, allowing the soup to become rich and creamy. Adjust seasoning if necessary.
- Prepare the ToppingIn a small bowl, mix ricotta cheese, mozzarella, Parmesan, and parsley.
- ServeLadle the soup into bowls and dollop with a spoonful of the cheesy topping. Garnish with extra parsley or grated Parmesan for a finishing touch.