Lasagna Soup
A comforting and delicious twist on traditional Italian lasagna in soup form, perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: None
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or beef broth
- 2 teaspoons dried Italian seasoning
- Salt and pepper, to taste
- 8 ounces of lasagna noodles, broken into smaller pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- (Optional: Fresh basil or parsley for garnish)
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the meat: Add the ground beef or Italian sausage to the pot. Cook for about 5-7 minutes, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if necessary.
- Add tomatoes and broth: Stir in the crushed tomatoes, broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Incorporate noodles: Once simmering, add the broken lasagna noodles to the pot. Cook for about 10-12 minutes, stirring occasionally, until the noodles are al dente.
- Prepare the cheese mixture: While the soup is cooking, combine the ricotta, mozzarella, and Parmesan cheese in a bowl. Mix well to combine.
- Serve it up: Once the noodles are cooked, ladle the soup into bowls. Add a generous scoop of the cheese mixture on top, allowing the heat from the soup to melt the cheese slightly. Garnish with fresh basil or parsley if desired.
Notes
Avoid overcooking the noodles and consider adding fresh noodles to each serving if you plan to freeze leftovers.