Best Lasagna Soup
A comforting dish that captures the essence of traditional lasagna in a rich, savory soup, filled with ground beef, herbs, and creamy cheeses.
Ingredients
Meat and Aromatics
- 1 pound ground beef Use 80% lean for best results.
- 1 large onion, chopped
- 2 cloves garlic, minced
Tomato Base
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can tomato sauce
- 4 cups beef broth
Seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional) Adjust according to heat preference.
- to taste salt
- to taste pepper
Pasta and Cheese
- 8 ounces lasagna noodles, broken into small pieces
- 1 cup ricotta cheese For a creamy topping.
- 1/2 cup grated Parmesan cheese For topping.
- to garnish fresh basil leaves Enhances flavor and presentation.
Instructions
Cooking the Soup
- In a large pot or Dutch oven, heat over medium-high heat and add the ground beef, breaking it up as it cooks until browned (6-8 minutes). Drain excess grease.
- Add chopped onion and minced garlic; sauté until the onion is translucent.
- Pour in crushed tomatoes, tomato sauce, and beef broth, stirring in dried oregano, dried basil, and optional red pepper flakes. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Add broken lasagna noodles and cook until they are tender, about 10-12 minutes.
- In a small bowl, mix ricotta and Parmesan cheese until smooth.
- Serve the soup in bowls with a dollop of the ricotta and Parmesan mixture on top, garnished with fresh basil.
Notes
To enhance the flavor, consider letting the soup sit overnight before reheating. You can also customize garnishes or add extra spices.