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Lasagna Soup

A cozy and hearty twist on the classic Italian dish, this lasagna soup combines ground beef, rich tomatoes, and creamy cheeses into an easy-to-make soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or mushrooms for a vegetarian option.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes Alternatively, use store-bought marinara sauce.
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
  • 2 cups uncooked pasta (broken lasagna noodles) Other pasta types like shells or penne can be used.
  • 2 cups ricotta cheese Cream cheese or cottage cheese can be used as alternatives.
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish Garnish just before serving.

Method
 

Preparation
  1. Brown the ground beef in a large pot over medium heat with the chopped onion and minced garlic.
  2. Drain any excess fat, then stir in the crushed tomatoes, broth, and Italian seasoning.
  3. Bring the mixture to a gentle simmer and add the broken lasagna noodles.
  4. Cook until the pasta is tender, about 10 minutes.
  5. Stir in the ricotta cheese, and season the soup with salt and pepper to taste.
  6. Serve hot, topped with shredded mozzarella and grated Parmesan cheese.
  7. Garnish with fresh basil before serving.

Notes

Best served hot with a side salad and garlic bread. For a spicy kick, sprinkle with red pepper flakes or add pesto.