Easy Lasagna Soup
This Easy Lasagna Soup brings the beloved flavors of traditional lasagna into a comforting, hearty soup. It’s packed with ground beef, melty cheese, and fresh herbs, making it a perfect meal for busy weeknights.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Ladle
- 1 Cheese grater (optional)
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes, canned
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 8 oz uncooked lasagna noodles, broken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to taste salt and pepper
- fresh basil for garnish optional
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Once cooked, drain any excess fat.
- Add the diced onion and garlic to the pot. Sauté until the onion is soft, about 3-4 minutes.
- Stir in the crushed tomatoes, beef broth, dried basil, dried oregano, red pepper flakes (if using), and broken lasagna noodles. Bring to a simmer.
- Cover the pot and let it simmer for about 20 minutes, stirring occasionally, until the noodles are cooked al dente.
- While the soup is simmering, in a small bowl, combine the ricotta cheese with a pinch of salt and pepper.
- Once the noodles are cooked, remove the pot from heat. Stir in the ricotta cheese mixture, mozzarella cheese, and Parmesan cheese until well combined.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh basil if desired.
Notes
For a vegetarian option, you can substitute the ground beef with sautéed mushrooms or lentils.
Feel free to add vegetables like spinach or zucchini for added nutrition.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove.