Description
Lasagna Soup: A comforting, crowd-pleasing meal featuring ground beef, marinara sauce, and cheesy goodness. Ready in no time!
Ingredients
Scale
- 1 pound (450g) ground beef or Italian sausage
- 1 medium onion, diced (about 1 cup)
- 3–4 garlic cloves, minced (about 2 tablespoons)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can (28 ounces/800g) crushed tomatoes
- 6 cups (1.4 liters) chicken or beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 8 ounces (225g) lasagna noodles, broken into pieces
- Salt and black pepper to taste
- 1 cup (250g) ricotta cheese
- ½ cup (50g) grated Parmesan cheese
- 1 cup (100g) shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
- ¼ teaspoon salt
Instructions
- Step 1: Prepare the Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onions and sauté for 3-4 minutes until they become translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn, as this can give your lasagna soup a bitter taste.
- Step 2: Brown the Meat Add your ground beef or Italian sausage to the pot. Break it apart with a wooden spoon but then let it develop a nice brown crust before stirring again. Continue cooking until the meat is completely browned and no pink remains, about 5-7 minutes. If using a fattier meat, drain excess grease, leaving about 1 tablespoon for flavor.
- Step 3: Build Flavor Depth Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly and becomes fragrant. This quick caramelization of the tomato paste adds remarkable depth to your lasagna soup. Now add the Italian seasoning, dried basil, and red pepper flakes (if using), stirring to coat the meat mixture evenly with the spices.
- Step 4: Create the Soup Pour in the crushed tomatoes and broth, scraping the bottom of the pot to release any browned bits (these contain tons of flavor!). Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, allowing the flavors to meld together beautifully.
- Step 5: Cook the Pasta While the soup simmers, break your lasagna noodles into roughly 2-inch pieces. Add them to the simmering soup and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent the noodles from sticking together.
- Step 6: Prepare Cheese Mixture While the pasta cooks, combine the ricotta, half the Parmesan, half the mozzarella, chopped fresh basil, and salt in a small bowl. Mix well and set aside. This creamy mixture will create that signature lasagna layer effect in your soup.
- Step 7: Serve and Garnish Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the cheese mixture, then sprinkle with remaining Parmesan and mozzarella. Garnish with additional fresh basil if desired. The heat from the soup will slightly melt the cheese, creating that irresistible lasagna experience in every spoonful.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400 calories per serving
- Sugar: 6 grams
- Sodium: 900 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 75 mg