lasagna soup

Here’s a cozy and hearty Lasagna Soup recipe—all the flavors of classic lasagna in a warm, comforting bowl:

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Lasagna Soup Recipe

Ingredients

• 1 lb (450 g) ground beef or Italian sausage

• 1 medium onion, diced

• 3–4 cloves garlic, minced

• 1 (28 oz / 800 g) can crushed tomatoes

• 4 cups (960 ml) chicken or beef broth

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional)

• Salt and pepper, to taste

• 8 oz (225 g) broken lasagna noodles (or any pasta you have)

• 1 cup (240 g) ricotta cheese

• 1 cup (100 g) shredded mozzarella

• ¼ cup grated Parmesan cheese

• Fresh basil, for garnish

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Instructions

1. Cook the meat:

   • In a large pot, brown ground beef or sausage over medium heat. Drain excess fat.

   • Add onion and garlic, sauté until softened.

2. Add liquids and seasonings:

   • Stir in crushed tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper.

   • Bring to a simmer.

3. Cook the pasta:

   • Add broken lasagna noodles to the soup. Simmer 10–12 minutes until pasta is tender, stirring occasionally to prevent sticking.

4. Add cheese:

   • Stir in ricotta cheese until creamy.

   • Sprinkle mozzarella and Parmesan over individual bowls before serving.

5. Serve:

   • Garnish with fresh basil. Serve hot with crusty bread if desired.

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💡 Tips:

• For a lighter version, use ground turkey or chicken and part-skim ricotta.

• You can add vegetables like spinach, zucchini, or mushrooms for extra nutrition.

• Soup keeps well in the fridge for 3–4 days and freezes nicely.

If you want, I can also give a one-pot version that’s even faster with everything cooked together and minimal cleanup.

Do you want me to share that version?