Easy Lasagna Soup
This Easy Lasagna Soup combines all the flavors of classic lasagna into a comforting and hearty soup. It's simple to make and perfect for a cozy dinner.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 set measuring cups and spoons
- 1 bowl for mixing cheese
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 9 pieces lasagna noodles, broken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- optional fresh basil or parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or sausage and cook until browned, breaking it apart with a wooden spoon.
- Add the diced onion and minced garlic to the pot. Cook for about 3 minutes until the onion is soft and translucent.
- Stir in the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook for 15 minutes, or until the noodles are tender.
- In a bowl, combine the ricotta cheese, mozzarella cheese, and grated Parmesan cheese. Once the noodles are cooked, stir the cheese mixture into the pot until melted and well incorporated.
- Simmer for an additional 5 minutes, and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
For a vegetarian version, substitute the meat with mushrooms or lentils.
You can adjust the thickness of the soup by adding more or less broth to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.