Lasagna Soup: Get In My Belly
This easy lasagna soup recipe delivers all the comforting flavors of classic lasagna in a quick and convenient soup form. Ready in under an hour, it's perfect for busy weeknights and cozy weekends when you crave a taste of lasagna without the fuss.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Garlic press or mincer
- Measuring cups and spoons
- Spoon or spatula
- Small bowl
- Ladle
- Bowls for serving
Ingredients
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lasagna noodles, broken into small pieces
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Optional: More Parmesan cheese, mozzarella cheese, fresh basil leaves
Instructions
- In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is softened and translucent, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
- Add the dried oregano, dried basil, salt, and pepper. Stir well to combine.
- Reduce the heat to low, cover the pot, and let the sauce simmer for at least 15 minutes, or up to 30 minutes.
- Stir in the broken lasagna noodles. Increase the heat to medium and bring the soup back to a simmer.
- Cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot.
- In a small bowl, combine the ricotta cheese and Parmesan cheese. Stir well to combine.
- Ladle the soup into bowls. Top each bowl with a dollop of the ricotta mixture and a sprinkle of fresh parsley. Add extra Parmesan or mozzarella cheese, if desired.
Notes
For a richer flavor, use a combination of ground beef and Italian sausage. To prevent noodles from sticking, stir the soup frequently while they cook. Lasagna soup is even better the next day, as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a vegetarian version, omit the meat and use vegetable broth. Add vegetables like carrots, celery, or zucchini for extra nutrients.