Easy Lasagna Soup
A comforting one-pot lasagna soup featuring broken noodles, seasoned beef, and creamy ricotta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free (if using GF noodles), Vegetarian (if using mushrooms)
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 1 can (28 ounces) crushed tomatoes
- 6 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant.
- Add the ground beef or Italian sausage. Break it up with a spoon and cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if you prefer a leaner soup.
- Stir in the crushed tomatoes, 6 cups broth, broken lasagna noodles, dried basil, dried oregano, and a pinch of salt and pepper. Increase heat and bring to a boil.
- Once boiling, reduce heat to a simmer and cook until the noodles are tender, about 15–20 minutes. Stir occasionally to keep noodles from sticking and to distribute flavors evenly.
- Turn off the heat and gently stir in the ricotta cheese until the soup becomes creamy and slightly thickened. Taste and adjust seasoning.
- Serve hot in bowls. Top each bowl with shredded mozzarella, grated Parmesan, and torn fresh basil leaves.
Notes
For vegetarian, replace meat with chopped mushrooms. For lighter version, use turkey sausage. Gluten-free options available.
Find it online: https://www.mealbreeze.com/hearty-lasagna-soup/