Description
This comforting Lasagna Soup captures all the hearty flavors of traditional lasagna in a warm, easy-to-make soup. Ground beef, Italian sausage, tomatoes, and broken lasagna noodles simmered in a savory broth are topped with rich ricotta and mozzarella cheeses and fresh basil for a satisfying meal perfect for any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Tomatoes
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- 4 cups low-sodium chicken broth
Pasta and Cheese
- 8 oz broken lasagna noodles
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh basil for garnish
- Olive oil for cooking
Instructions
- Brown the Meat: In a large pot, heat a splash of olive oil over medium heat. Add the ground beef or Italian sausage and cook for 7-10 minutes, stirring occasionally, until well browned. Drain excess fat from the pot.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the browned meat. Cook, stirring frequently, until the onion has softened and become translucent, about 3-5 minutes.
- Add Tomatoes 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 heat and let it simmer gently for 20 minutes to develop flavors.
- Cook the Noodles: Add the broken lasagna noodles directly into the simmering soup. Continue to cook for 10-15 minutes until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Prepare Cheese Mixture and Serve: While the noodles cook, mix the ricotta and shredded mozzarella cheese together in a separate bowl. Once the soup is ready, ladle into bowls and top each serving with a generous spoonful of the cheese mixture and some fresh basil leaves for garnish. Serve immediately while hot.
Notes
- Use Italian sausage instead of ground beef for a spicier, more flavorful soup.
- You can substitute vegetable broth for a different twist or to make it pescatarian-friendly (though this alters the diet classification).
- Broken lasagna noodles can be replaced with other pasta shapes such as penne or rigatoni if preferred.
- To make this recipe vegetarian, omit meat and use vegetable broth, adding mushrooms or lentils for protein.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; reheat gently to avoid overcooking noodles.
