Classic Lasagna Soup
A comforting and flavorful twist on a classic, this lasagna soup has all the delicious components of traditional lasagna in a hearty bowl. Perfect for a weeknight meal, it's quicker to make and just as satisfying.
Equipment
- Large pot or Dutch oven
- Small bowl
Ingredients
Meat
- 1 pound Ground Meat beef, Italian sausage, or a mix
Vegetables
- 1 medium Onion chopped
- 3-4 cloves Garlic minced
- 2 cups Fresh Spinach optional
Dairy
- 1 cup Ricotta Cheese
- 1/2 cup Parmesan Cheese grated, plus more for serving
- 1 cup Mozzarella Cheese shredded
Pantry
- 1 28-ounce can Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 6 cups Beef or Chicken Broth
- 6-8 sheets Lasagna Noodles broken into pieces
- 1 tablespoon Dried Italian Seasoning
- 1 tablespoon Olive Oil
Spices & Garnish
- Salt To taste
- Black Pepper To taste
- Fresh Basil or Parsley For garnish
Instructions
Cooking
- Heat olive oil in a large pot over medium-high heat. Add ground meat and cook until browned, then drain excess fat.
- Add chopped onion to the pot and cook until softened. Stir in minced garlic and tomato paste, cooking for one minute until fragrant.
- Pour in crushed tomatoes, broth, and Italian seasoning. Season with salt and pepper, then bring the mixture to a simmer.
- Break lasagna noodles into 1-2 inch pieces and add to the simmering soup. Cook until al dente, stirring occasionally to prevent sticking.
- While noodles cook, combine ricotta cheese, 1/4 cup Parmesan, salt, and pepper in a small bowl.
- If using, stir in fresh spinach during the last 2-3 minutes of cooking until it wilts.
- Ladle soup into bowls, dollop with ricotta mixture, and top with mozzarella, remaining Parmesan, and fresh basil or parsley.
Notes
For a richer flavor, consider using a mix of ground beef and Italian sausage. You can also adjust the amount of broth for your preferred soup consistency. This soup reheats well for delicious leftovers!