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Lasagna Soup

A delightful one-pot version of classic lasagna, this soup combines tender noodles, ground beef, and a robust tomato broth for a warm and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Can substitute with ground turkey or chicken.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth Use low-sodium if preferred.
  • 15 ounces can crushed tomatoes
  • 2 teaspoons Italian seasoning
  • to taste Salt
  • to taste Pepper
  • 8 ounces lasagna noodles, broken into pieces Fresh lasagna sheets can also be used.
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • to taste Fresh basil for garnish

Method
 

Preparation
  1. In a large pot over medium heat, add the ground beef. Cook until browned, about 5-7 minutes.
  2. Add the chopped onion and minced garlic, sautéing until the onion is translucent (another 3-4 minutes).
Cooking the Soup
  1. Pour in the chicken or vegetable broth and crushed tomatoes. Stir in the Italian seasoning, salt, and pepper. Allow it to come to a gentle simmer.
  2. Break the lasagna noodles into smaller pieces and add them to the pot. Simmer for about 10-15 minutes, stirring occasionally, until the noodles are al dente.
Finishing Touches
  1. Once the noodles are cooked, stir in the ricotta cheese and half of the shredded mozzarella. Let it simmer for another 2-3 minutes, allowing the cheese to melt into the broth.
  2. Ladle the soup into bowls, sprinkle the remaining mozzarella on top, and garnish with fresh basil. Serve hot and enjoy the deliciousness!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezes well; cool completely before freezing. Thaw in the fridge and reheat gently, adding broth if needed.