Best Lasagna Soup
This comforting lasagna soup combines rich flavors of traditional lasagna with the ease of a warm soup, featuring savory ground beef, creamy cheeses, and tender noodles in a robust tomato broth.
Ingredients
For the Soup Base
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- to taste Salt
- to taste Pepper
- 8 ounces lasagna noodles, broken into small pieces
For the Cheese Mixture
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
For Garnish
- to taste Fresh basil leaves For garnish
Instructions
Preparation
- Heat a large pot or Dutch oven over medium-high heat.
- Add the ground beef, breaking it up with a spoon while it cooks for about 5 to 7 minutes until browned.
- Drain excess grease from the pot.
- Introduce the chopped onion and minced garlic into the pot and let them cook until the onion becomes translucent, about 5 minutes.
Soup Base
- Pour in the crushed tomatoes, tomato sauce, and beef broth.
- Stir in oregano, basil, and optional red pepper flakes.
- Season with salt and pepper; bring to a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes.
Cooking Noodles
- Add the broken lasagna noodles and cook for an additional 10 to 12 minutes until tender but al dente.
- Mix the ricotta cheese and grated Parmesan in a small bowl until blended.
Serving
- Ladle the soup into bowls, adding a generous dollop of the ricotta mixture on top.
- Garnish with fresh basil leaves and serve warm.
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Notes
Serve with garlic bread or a side salad. You can add extra toppings such as more Parmesan or mozzarella cheese.