Lasagna Soup Recipe
Lasagna Soup Recipe is the cozy, cheesy solution to chilly nights when you crave Italian comfort in a bowl—no oven, minimal fuss, maximum flavor that the whole family will adore.
Ingredients
- 1 pound lean ground beef (or ground turkey)
- 1 tablespoon olive oil (extra-virgin for flavor)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth (or chicken broth)
- 1 can (28-ounce) crushed tomatoes (San Marzano style)
- 1 can (14.5-ounce) diced tomatoes with basil
- 2 teaspoons dried Italian seasoning (oregano, basil, thyme blend)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly cracked black pepper to taste
- 8 lasagna noodles broken into 2-inch pieces (no-boil noodles work too)
- 1 cup whole-milk ricotta cheese adds silky creaminess
- 1/2 cup shredded mozzarella cheese more for topping, if you like
- 1/4 cup grated Parmesan cheese for depth of flavor
- Fresh basil leaves, torn for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the diced onion and a pinch of salt; cook until soft and translucent, about 4 minutes.
- Toss in the garlic and stir for 30 seconds. Add the ground beef and brown until no pink remains. Drain any excess fat if needed.
- Pour in the beef broth, crushed tomatoes, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and simmer for about 12–15 minutes until the pasta is cooked and the broth thickens.
- Turn off the heat and stir in ricotta, mozzarella, and Parmesan cheese. Cover the pot for 2–3 minutes to melt the cheeses.
- Taste and adjust seasoning. Ladle the soup into bowls, top with torn basil leaves, and serve warm.
Notes
If you want a lighter twist, swap ricotta for part-skim cottage cheese, and choose ground turkey instead of beef.
Nutrition
Calories: 350kcal
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