Description
This comforting Lasagna Soup brings all the delicious flavors of classic lasagna into a hearty, easy-to-make soup form. Featuring savory ground beef or Italian sausage, tomatoes, broken lasagna noodles, and a creamy cheese topping, it’s perfect for a cozy family meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
Soup Base
- 28 oz can diced tomatoes
- 15 oz can tomato sauce
- 4 cups low-sodium chicken broth
- 8 oz broken lasagna noodles
Cheese Topping
- 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 olive oil over medium heat. Add the ground beef or Italian sausage and cook for 7-10 minutes, stirring occasionally until browned. Drain any excess fat to keep the soup from becoming greasy.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the browned meat. Cook until the onions become softened and translucent, releasing their flavors into the mixture.
- Add Tomatoes and Broth: Stir in the diced tomatoes and tomato sauce, then pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook gently for 20 minutes, allowing the flavors to meld.
- Cook the Noodles: Add the broken lasagna noodles to the pot and continue to simmer until the noodles are tender, about 10 to 15 minutes. Stir occasionally to prevent noodles from sticking together.
- Prepare Cheese Mixture and Serve: In a separate bowl, combine the ricotta cheese and shredded mozzarella. Ladle the soup into bowls, then dollop or spread the cheese mixture on top. Garnish with fresh basil leaves for a fragrant finish.
Notes
- For a vegetarian version, substitute ground meat with mushrooms or plant-based crumbles.
- Use gluten-free lasagna noodles to make this dish gluten-free.
- You can swap chicken broth with vegetable broth for a lighter flavor.
- To speed up cooking, use pre-cooked lasagna noodles but add them later to avoid overcooking.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
