Description
This Easy Lasagna Soup combines the rich flavors of traditional lasagna in a comforting, hearty soup that’s perfect for a quick and satisfying meal. Featuring ground beef, savory tomatoes, aromatic herbs, and creamy cheeses, it’s a delicious one-pot dinner that comes together in just 40 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Sauces
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
Dry Ingredients and Spices
- 2 cups uncooked pasta (e.g., lasagna noodles, broken)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Cheeses and Garnish
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Brown the Meat: In a large pot over medium heat, brown the ground beef or Italian sausage until fully cooked. Drain any excess fat to keep the soup from becoming greasy.
- Sauté Vegetables: Add the chopped onion and minced garlic to the pot. Cook for about 3-5 minutes until the onion is soft and translucent, releasing aromatic flavors.
- Add Liquids and Spices: Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, red pepper flakes if using, and salt and pepper to taste. Bring the mixture to a simmer to blend the flavors.
- Cook the Pasta: Add the uncooked pasta to the simmering soup. Cook uncovered for 8-10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate Ricotta Cheese: Stir the ricotta cheese into the soup until well combined, adding a creamy texture that mimics traditional lasagna.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded mozzarella cheese and fresh basil leaves for a fresh, cheesy finish.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer, use gluten-free pasta to make the soup gluten-free.
- Adjust red pepper flakes based on your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
