Description
This lasagna soup brings all the flavor of your favorite Italian casserole without all the work – one spoonful and you’ll wonder why you ever bothered layering noodles!
Ingredients
Scale
- 1 lb (450g) ground beef or Italian sausage
- 1 medium onion, diced (about 1 cup)
- 3–4 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 oz/800g) crushed tomatoes
- 1 can (15 oz/425g) tomato sauce
- 6 cups (1.4 liters) chicken or beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 8 oz (225g) lasagna noodles, broken into pieces (about 10 noodles)
- 1/2 cup (120g) ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Add ground beef or Italian sausage, breaking it apart with a wooden spoon. Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in tomato paste and cook for 1-2 minutes to enhance the flavor.
- Pour in crushed tomatoes, tomato sauce, and broth. Add bay leaves and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Break lasagna noodles into 2-inch pieces and add to the simmering soup. Stir occasionally to prevent sticking. Cook for 8-10 minutes until pasta is al dente.
- Remove from heat and discard bay leaves. Taste and adjust seasoning as needed.
- Serve hot, topped with a dollop of ricotta cheese, a sprinkle of mozzarella and Parmesan, and fresh basil leaves.