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
- Heat olive oil in a large pot over medium heat.
- Add ground beef or sausage and cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in onion and cook for 2-3 minutes, until softened.
- Add garlic, Italian seasoning, and red pepper flakes, stirring for 30 seconds.
Step 2: Add Tomatoes & Broth
- Stir in crushed tomatoes, diced tomatoes, tomato paste, and broth.
- Season with salt and black pepper. Bring to a gentle boil.
Step 3: Cook the Pasta
- Add broken lasagna noodles and simmer for 10-12 minutes, until pasta is tender. Stir occasionally.
Step 4: Make the Cheese Topping
- In a small bowl, mix ricotta, mozzarella, Parmesan, and fresh basil.
Step 5: Serve & Enjoy
- Ladle soup into bowls and top with a spoonful of the cheese mixture.
- 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.