Description
Lasagna soup is a comforting, hearty dish that combines all the flavors of traditional lasagna in a single bowl. Packed with pasta, rich tomato broth, and creamy cheeses, this one-pot meal is perfect for a cozy dinner.
Ingredients
Units
Scale
For the Soup:
- 1 tbsp olive oil
- 1 lb ground Italian sausage or ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or beef broth
- 2 cups marinara sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 8 oz lasagna noodles, broken into pieces
For the Cheese Mixture:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Toppings (optional):
- Fresh basil leaves
- Additional shredded mozzarella or Parmesan cheese
Instructions
- Cook the Meat:
Heat olive oil in a large pot over medium heat. Add the sausage or ground beef and cook until browned, breaking it into smaller pieces. Remove excess fat if necessary. - Sauté the Vegetables:
Add diced onion and garlic to the pot. Cook for 2-3 minutes until softened and fragrant. - Build the Broth:
Stir in the broth, marinara sauce, diced tomatoes, tomato paste, basil, oregano, and red pepper flakes. Bring to a simmer. - Add the Pasta:
Add the broken lasagna noodles to the pot. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender. - Prepare the Cheese Mixture:
In a small bowl, combine ricotta, mozzarella, Parmesan, and parsley. Set aside. - Assemble and Serve:
Ladle the soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil and additional cheese if desired. Serve hot.
Notes
- Substitute gluten-free noodles or vegetable-based noodles for a gluten-free option.
- For extra richness, stir a splash of heavy cream into the soup before serving.
- Store leftovers in an airtight container for up to 3 days.