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Lasagna Soup

A comforting twist on classic lasagna served as a hearty soup with simmered tomatoes, herbs, broken noodles, and a creamy cheese topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 8 ounces lasagna noodles broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Bowl for mixing cheese

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the ground beef or Italian sausage and cook until browned, about 5 minutes.
  3. Stir in the diced onion and minced garlic and cook until the onion is translucent, about 3 minutes.
  4. Pour in the crushed tomatoes and broth, stirring well to combine.
  5. Add the dried basil, oregano, salt, and pepper and stir to season.
  6. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
  7. Add the broken lasagna noodles and cook until tender, about 10 minutes.
  8. In a separate bowl, combine the ricotta, mozzarella, and Parmesan cheeses, stirring until creamy.
  9. Ladle the soup into bowls and top each with a dollop of the cheese mixture and fresh basil garnish before serving.

Notes

For a richer flavor, let the soup simmer for longer before serving.