Description
Lasagna Soup combines the cozy flavors of layered lasagna into a hearty and easy-to-make soup, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 (14 oz) cans crushed tomatoes
- 4 cups low-sodium beef or chicken broth
- Pinch of red pepper flakes
- 8 oz lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef (or sausage) until no pink remains, about 6–8 minutes.
- Add the diced onion and minced garlic; cook for 2–3 minutes until fragrant.
- Stir in oregano and basil, cooking until fragrant.
- Add crushed tomatoes, broth, and red pepper flakes; bring to a simmer.
- Break the lasagna noodles into pieces and add them to the pot; cook for 10–12 minutes until al dente.
- Temper the ricotta with a ladle of hot broth, whisking to keep it creamy, then stir it into the soup along with the mozzarella.
- Season with salt and pepper, and serve garnished with fresh herbs.
Notes
Store leftovers in airtight containers for up to 3–4 days; freeze for up to 3 months. Reheat gently and add liquid as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg