Hearty Weeknight Lasagna Soup
This hearty lasagna soup combines all the comforting flavors of a classic lasagna in a convenient one-pot meal. It's perfect for a weeknight dinner and comes together quickly.
Equipment
- Dutch oven or large soup pot
- small bowl
Ingredients
Main Ingredients
- 1 lb lean ground beef or Italian sausage (450g)
- 1-2 tablespoons olive oil
- large onion chopped
- 3-4 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 4 cups beef or vegetable broth (1 liter)
- Salt and freshly ground black pepper to taste
- 6-8 lasagna noodles broken into 1-2 inch pieces
- 2-3 cups fresh spinach roughly chopped
Ricotta Topping
- 15 oz ricotta cheese (425g)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup chopped fresh parsley
- large egg (optional)
Instructions
Instructions
- In a Dutch oven or soup pot, brown the ground meat over medium-high heat until no longer pink, then drain any excess fat.
- Add chopped onion and cook until softened. Stir in minced garlic, oregano, basil, and red pepper flakes and cook for one minute more.
- Pour in crushed tomatoes, tomato sauce, and broth; season with salt and pepper. Simmer for 15-20 minutes for flavors to meld.
- Stir in broken lasagna noodles and cook over medium heat for 8-10 minutes until al dente, stirring occasionally.
- While noodles cook, combine ricotta cheese, Parmesan, parsley, and optional egg in a bowl and season with salt and pepper.
- Once noodles are cooked, stir in fresh spinach until wilted, about one to two minutes.
- Ladle the hot soup into bowls, topping each with ricotta mixture and an extra sprinkle of Parmesan.
Notes
For a richer flavor, let the soup simmer longer. Adjust red pepper flakes to your spice preference. If you don't have a Dutch oven, a large pot will work just as well.