Description
A comforting and hearty Italian-American Lasagna Soup that captures all the flavors of classic lasagna in a cozy, one-pot soup. Rich ground beef, aromatic herbs, tender broken lasagna noodles, and a delicious blend of ricotta, mozzarella, and Parmesan cheeses come together perfectly in a flavorful tomato broth. Perfect for an easy weeknight dinner or a family gathering.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
Herbs and Seasonings
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Tomato Base
- 2 tablespoons tomato paste
- 1 (15-ounce) can crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
Pasta
- 8 lasagna noodles, broken into pieces
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it apart with a spoon. Drain excess fat if needed to avoid a greasy soup.
- Sauté Aromatics and Add Herbs: Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic, dried oregano, dried basil, red pepper flakes (if using), and tomato paste. Cook for 1-2 minutes until fragrant, allowing the tomato paste to deepen in flavor.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and low-sodium chicken or vegetable broth. Bring the mixture to a boil to combine flavors and prepare for simmering.
- Cook Lasagna Noodles: Add the broken lasagna noodles to the boiling broth and reduce heat to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy.
- Season the Soup: Taste the soup and season with salt and pepper to your preference.
- Prepare Cheese Mixture: In a small bowl, combine ricotta, shredded mozzarella, and grated Parmesan cheeses. Mix well until evenly blended.
- Serve: Ladle the hot soup into serving bowls and top each with a generous scoop of the cheese mixture. Garnish with fresh basil or parsley and serve immediately for a comforting and cheesy finish.
Notes
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- You can substitute gluten-free lasagna noodles to accommodate gluten intolerance.
- Red pepper flakes add a mild heat but can be omitted if you prefer a milder soup.
- Ensure to break the noodles into pieces before cooking so they cook evenly in the soup.
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days; reheat gently and add additional broth if it thickens too much.
