Easy Lasagna Soup
A comforting, hearty lasagna soup that encapsulates the flavors of classic lasagna in a simplified, easy-to-make format.
Ingredients
Meat and Vegetables
- 1 pound ground beef Can substitute with ground turkey or chicken.
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 28 ounces can crushed tomatoes
- 4 cups beef broth Can use vegetable broth for a lighter version.
- 2 cups water
- 2 teaspoons Italian seasoning
- to taste Salt and pepper Adjust based on preference.
Pasta and Cheese
- 8 ounces lasagna noodles, broken into pieces Can substitute with penne or rotini.
- 2 cups ricotta cheese For a creamier soup, stir in heavy cream before serving.
- 1 cup shredded mozzarella cheese Plus more for topping.
- to taste Grated Parmesan cheese, for serving
Garnish
- to taste Fresh basil, for garnish (optional)
Instructions
Cooking the Soup
- In a large pot over medium heat, brown the ground beef. Drain excess fat.
- Add the chopped onion and minced garlic, stirring until the onion turns translucent.
- Add the crushed tomatoes, beef broth, water, Italian seasoning, salt, and pepper. Bring to a boil.
- Once boiling, add the broken lasagna noodles. Simmer for 10-12 minutes until the noodles are al dente.
- Stir in the ricotta cheese until well combined. Let it heat through.
Serving
- Ladle the soup into warm bowls.
- Sprinkle with shredded mozzarella cheese and grated Parmesan cheese.
- Garnish with fresh basil leaves if desired.
Notes
For additional flavor, consider adding red pepper flakes or Worcestershire sauce. You can prepare this soup ahead of time without the noodles and add them when ready to eat.