Description
This Easy Lasagna Soup recipe is a comforting and flavorful twist on traditional lasagna, perfect for a cozy dinner. It’s a hearty soup loaded with ground beef, Italian seasonings, lasagna noodles, and three kinds of cheese.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can crushed tomatoes
- 4 cups low-sodium beef or chicken broth
- 8 lasagna noodles, broken into pieces
For Serving:
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and onion and cook for 5–6 minutes until the meat is browned and the onion is soft. Drain excess fat if needed. Stir in garlic, Italian seasoning, salt, black pepper, and red pepper flakes, and cook for 1 minute.
- Add tomato paste and stir well to coat the meat. Pour in crushed tomatoes and broth, then bring to a boil. Stir in broken lasagna noodles and reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until noodles are tender.
- Ladle soup into bowls and top each with a dollop of ricotta, a sprinkle of mozzarella, and a little Parmesan. Garnish with fresh basil or parsley and serve hot.
Notes
- You can substitute pasta shells or rotini if you don’t have lasagna noodles.
- For a creamier version, stir in a splash of heavy cream before serving.
- This soup stores and reheats well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg
