Description
The Best Lasagna Soup delivers all the hearty, comforting flavors of classic lasagna in a rich, tomato-based broth. It’s loaded with ground beef, Italian herbs, pasta, and a cheesy topping—perfect for a cozy meal.
Ingredients
Units
Scale
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can crushed tomatoes
- 4 cups chicken or beef broth
- 8 lasagna noodles, broken into pieces
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- In a large pot or Dutch oven over medium heat, cook the ground beef and onion until the meat is browned and the onion is soft. Drain excess fat if needed.
- Add garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes.
- Add tomato sauce, crushed tomatoes, and broth. Bring to a boil.
- Add broken lasagna noodles, reduce heat, and simmer uncovered for 12–15 minutes or until the noodles are tender. Season with salt and pepper to taste.
- In a small bowl, mix together ricotta, mozzarella, and Parmesan.
- Ladle soup into bowls and top each with a spoonful of the cheese mixture.
- Garnish with fresh basil or parsley before serving.
Notes
- You can use ground turkey or chicken as a lighter alternative.
- Add spinach or zucchini for extra veggies.
- Cook the noodles separately if planning to store leftovers, to prevent them from becoming mushy.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg