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Lasagna Soup

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Lasagna Soup is a rich, savory dish packed with ground beef or sausage, tender pasta, and a flavorful tomato broth. It’s topped with creamy ricotta, mozzarella, and Parmesan, making it taste just like traditional lasagna—without the layering!

Ingredients

Scale

For the Soup:

  • 1 tbsp olive oil
  • 1 lb ground beef or Italian sausage (or a mix of both)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional, for spice)
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp tomato paste
  • 4 cups (960ml) beef or chicken broth
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 8 lasagna noodles, broken into pieces (or 2 cups of any pasta)

For the Cheese Topping:

  • 3/4 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh basil or parsley

Instructions

Step 1: Cook the Meat & Aromatics

  1. Heat olive oil in a large pot over medium heat.
  2. Add ground beef or sausage and cook until browned, about 5-7 minutes. Drain excess fat if needed.
  3. Stir in onion and cook for 2-3 minutes, until softened.
  4. Add garlic, Italian seasoning, and red pepper flakes, stirring for 30 seconds.

Step 2: Add Tomatoes & Broth

  1. Stir in crushed tomatoes, diced tomatoes, tomato paste, and broth.
  2. Season with salt and black pepper. Bring to a gentle boil.

Step 3: Cook the Pasta

  1. Add broken lasagna noodles and simmer for 10-12 minutes, until pasta is tender. Stir occasionally.

Step 4: Make the Cheese Topping

  1. In a small bowl, mix ricotta, mozzarella, Parmesan, and fresh basil.

Step 5: Serve & Enjoy

  1. Ladle soup into bowls and top with a spoonful of the cheese mixture.
  2. Garnish with extra Parmesan and fresh basil, if desired. Serve warm!

Notes

  • Make It Creamier: Stir in ½ cup heavy cream or ½ cup blended ricotta for a richer broth.
  • Vegetarian Option: Use mushrooms or lentils instead of meat and vegetable broth instead of beef broth.
  • Slow Cooker Version: Brown the meat, then add all ingredients except pasta to the slow cooker. Cook on LOW for 6-8 hours. Add pasta in the last 30 minutes.
  • Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stove and add broth if needed.

Find it online: https://quickbiteskitchen.com/lasagna-soup/