Description
Easy Lasagna Soup is a hearty, one-pot meal that combines all the flavors of classic lasagna—savory meat, rich tomato broth, tender pasta, and a cheesy topping—into a cozy, comforting bowl. Perfect for chilly nights or quick family dinners.
Ingredients
- 1 lb ground beef or Italian sausage (or a mix)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 6 cups chicken or beef broth
- 1 tbsp Italian seasoning
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 8 oz lasagna noodles, broken into pieces (or mafalda pasta)
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add ground meat and cook until browned. Drain excess fat if needed.
- Add onion and sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Mix in tomato paste, crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Add broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until pasta is tender.
- In a small bowl, combine ricotta, mozzarella, and Parmesan.
- Ladle soup into bowls. Top each serving with a spoonful of the cheese mixture and let melt slightly.
- Garnish with fresh basil or parsley and serve hot.
Notes
Stir in a splash of heavy cream for a creamier broth.For a vegetarian version, use vegetable broth and add zucchini, mushrooms, or spinach.Use gluten-free pasta for a gluten-free version.If making ahead, cook pasta separately and add when serving to prevent mushiness.Freeze soup without pasta for best results; add freshly cooked pasta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 960mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
