Lasagna Soup Recipe
Ever crave classic lasagna but just don’t wanna deal with the fuss of layering noodles, sauce, and cheese? That’s exactly why I love this lasagna soup recipe — it’s like your favorite Italian comfort food transformed into a hearty, slurp-worthy bowl of soup.
Ingredients
- For the Soup:
- 1 lb lean ground beef or half beef, half Italian sausage
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 tsp red pepper flakes optional
- 2 tbsp tomato paste
- 1 (24 oz) jar marinara sauce (or homemade)
- 6 cups chicken broth or beef broth
- 1 (14.5 oz) can diced tomatoes
- 8–10 lasagna noodles broken into bite-sized pieces
- Salt and pepper to taste
- 1 tsp dried basil or fresh
- 1 tsp dried oregano
- ½ tsp garlic powder
- For the Cheesy Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil chopped, for garnish
Instructions
- Step 1: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef (and sausage, if using). Cook until browned, breaking it up with a spoon as you go. Drain excess grease if needed.
- Step 2: Stir in the diced onions and cook until they’re soft, about 3 minutes. Add garlic and red pepper flakes, cook another minute until fragrant.
- Step 3: Stir in tomato paste, mixing well to coat the meat. This deepens the flavor.
- Step 4: Pour in marinara sauce, diced tomatoes, and broth. Stir in dried basil, oregano, garlic powder, and season with salt and pepper. Bring it to a gentle boil.
- Step 5: Once boiling, add broken lasagna noodles. Stir occasionally so they don’t stick together. Cook until noodles are tender but still al dente.
- Step 6: In a small bowl, mix together ricotta, mozzarella, and Parmesan. This creamy mixture is what makes it taste just like lasagna!
- Step 7: Ladle soup into bowls, top with a generous dollop of cheese mixture, and sprinkle with fresh basil. Serve with garlic bread for dipping!
Notes
- Don’t overcook noodles: They’ll keep cooking in the hot soup.
- Brown the meat well: This adds so much depth to the broth.
- Use quality marinara: A good sauce means better soup.
- Taste as you go: Adjust salt, pepper, and spice to your liking.
- Serve immediately: The cheese topping is best fresh and melty!