Description
This Easy Lasagna Soup combines the flavors of classic lasagna in a comforting, hearty soup form. Featuring ground beef or Italian sausage, savory tomatoes, aromatic herbs, and creamy cheeses, this soup is a quick and satisfying meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 2 cups uncooked pasta (e.g., lasagna noodles, broken)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
Cheese and Garnish
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Brown the Meat: In a large pot, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain any excess fat to keep the soup from being greasy.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook for about 3-5 minutes, stirring occasionally, until the onion becomes soft and translucent, releasing its sweet aroma.
- Combine Liquids and Seasonings: Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, red pepper flakes (if using), and salt and pepper to taste. Bring the entire 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 or until the pasta reaches an al dente texture, absorbing some of the soup’s rich flavor.
- Incorporate Ricotta Cheese: Stir in the ricotta cheese thoroughly until it’s well blended into the soup, adding a creamy texture that echoes traditional lasagna.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with shredded mozzarella cheese and fresh basil leaves for a pop of color and fresh flavor.
Notes
- You can substitute ground turkey or plant-based sausage for a lighter or vegetarian option.
- Use fresh lasagna noodles broken into bite-sized pieces if desired, but keep an eye on cooking time as they may cook faster.
- If you prefer a thicker soup, simmer longer after adding pasta or reduce beef broth amount slightly.
- Leftovers store well in the fridge for up to 3 days. Reheat gently to avoid overcooking the pasta.
- For an extra kick, add more red pepper flakes or a dash of hot sauce before serving.
