The BEST Lasagna Soup Recipe

Posted by by Sara 1 year Ago 150 Views

This Lasagna Soup combines all the delicious flavors of classic lasagna into a comforting, hearty soup. It’s rich, cheesy, and full of savory tomato and beef flavors with layers of pasta, making it the ultimate cozy meal! Perfect for cold weather, busy nights, or when you want lasagna without all the effort.

Ingredients:

For the Soup:

  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups beef broth (or chicken broth)
  • 1 ½ cups water
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for a bit of heat)
  • 8 oz broken lasagna noodles (or regular lasagna noodles, broken into pieces)
  • Salt and pepper to taste

For the Ricotta Topping:

  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Cook the Ground Beef:
    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and cooked through (about 5-7 minutes). Drain any excess fat.
    • Add the diced onion and garlic to the pot, and sauté for another 2-3 minutes until the onion softens and becomes translucent.
  2. Build the Soup Base:
    • Stir in the crushed tomatoes, diced tomatoes, beef broth, water, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
    • Let the soup simmer uncovered for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
  3. Add the Noodles:
    • Break the lasagna noodles into pieces and stir them into the soup. Simmer for another 10-12 minutes, or until the noodles are tender. Stir occasionally to make sure the noodles don’t stick together.
  4. Prepare the Ricotta Topping:
    • While the soup is simmering, in a small bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, fresh basil (if using), olive oil, salt, and pepper. Mix until well combined.
  5. Serve the Soup:
    • Once the noodles are cooked through, ladle the soup into bowls. Spoon a generous dollop of the ricotta mixture onto the top of each serving, and give it a light stir or leave it as a chunky topping, depending on your preference.
  6. Garnish and Enjoy:
    • Optionally, sprinkle with extra Parmesan cheese or fresh basil for an added burst of flavor. Serve hot and enjoy!

Tips:

  • Make It Gluten-Free: Use gluten-free pasta to make this soup gluten-free. You can also use gluten-free lasagna noodles or break up regular gluten-free pasta into pieces.
  • Make Ahead: You can prepare the soup ahead of time and store it in the fridge for up to 3 days. The noodles will absorb more liquid as it sits, so you might need to add a little extra broth or water when reheating.
  • Vegetarian Option: To make this soup vegetarian, simply skip the ground beef and add vegetables like mushrooms, zucchini, and spinach instead.
  • Customize the Cheese: If you’re not a fan of ricotta, you can replace it with more mozzarella or even cream cheese for a creamy, rich topping.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~400
  • Fat: 18g
  • Carbohydrates: 30g
  • Protein: 27g
  • Cholesterol: 60mg
  • Fiber: 3g