Description
This Easy Lasagna Soup recipe brings all the comforting flavors of classic lasagna into a hearty, warming soup. Featuring ground beef or Italian sausage, aromatic onions and garlic, flavorful herbs, tender pasta, and a creamy blend of ricotta and mozzarella cheeses, it’s a perfect weeknight meal ready 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 Tomatoes
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
Pasta and Seasonings
- 2 cups uncooked pasta (e.g., lasagna noodles broken into pieces)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Cheeses and Garnishes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Brown the Meat: In a large pot, cook the ground beef or Italian sausage over medium heat until browned and cooked through. Drain any excess fat to reduce greasiness.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot with the meat. Cook for 3-5 minutes until the onion softens and becomes translucent, enhancing the soup’s aromatic flavor base.
- Add Liquids and Seasonings: Stir in crushed tomatoes, beef broth, dried oregano, dried basil, red pepper flakes if using, and season with salt and pepper. Bring the mixture to a gentle simmer to meld the flavors.
- Cook the Pasta: Add the uncooked pasta pieces to the simmering soup. Cook for 8-10 minutes until the pasta reaches al dente texture, absorbing the savory broth.
- Add Ricotta Cheese: Stir in the ricotta cheese well to incorporate a creamy texture throughout the soup, enriching the overall flavor.
- Serve: Ladle the hot soup into bowls and top each serving with shredded mozzarella cheese and fresh basil leaves for a final burst of flavor and color.
Notes
- Use broken lasagna noodles or other pasta shapes like penne or rigatoni if lasagna noodles are unavailable.
- For a spicier soup, increase red pepper flakes or add a splash of hot sauce.
- Leftover soup keeps well refrigerated for 3-4 days and reheats nicely on the stovetop or microwave.
- To make it vegetarian, substitute ground beef with crumbled tofu or mushrooms and use vegetable broth.
- For a richer flavor, add a splash of red wine with the tomatoes and broth.
