Here’s a cozy and flavorful Lasagna Soup recipe that captures all the flavors of lasagna without the layers:
Ingredients
- 1 lb (≈450 g) ground beef or Italian sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 6–8 lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
Instructions
- Cook the meat: In a large pot or Dutch oven, brown the ground beef or sausage over medium heat. Drain excess fat. Add onions and garlic, and cook until softened.
- Add liquids and seasonings: Stir in crushed tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
- Cook noodles: Add broken lasagna noodles to the simmering soup. Cook until tender, about 10–12 minutes, stirring occasionally.
- Serve: Ladle soup into bowls. Top each serving with a spoonful of ricotta, a sprinkle of mozzarella, Parmesan, and fresh parsley or basil.
- Optional: For a creamy touch, stir the ricotta into the soup before serving.
💡 Tips:
- For extra flavor, sauté a few chopped bell peppers or mushrooms with the onions.
- This soup keeps well in the fridge for 3–4 days and can be frozen for up to 2 months.
- You can use gluten-free or whole wheat lasagna noodles if desired.
If you want, I can also give a quick 30-minute version using no-boil noodles that’s perfect for weeknights.
Do you want me to give that version?
