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Lasagna Soup Recipe

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★★★★★

4.8 from 94 reviews

This comforting Lasagna Soup combines the flavors of classic lasagna into a hearty, delicious soup. Made with ground beef, aromatic herbs, broken lasagna noodles, and a creamy cheese blend, it’s a perfect one-pot meal that delivers all the richness and warmth of traditional lasagna in a quicker, easier format.

Ingredients

Scale

Main Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 medium Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1 lb. Ground Beef
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 (28-ounce) can Crushed Tomatoes
  • 28 to 32 ounces Chicken Broth
  • 2 teaspoons Basil (or 2 Tablespoons fresh basil)
  • 1 teaspoon Oregano
  • 1/2 teaspoon Red Chili Flakes
  • 8–10 Lasagna Noodles, broken into bite-size pieces
  • 1/4 cup Heavy Cream (optional)

Cheese Mixture

  • 2 cups Mozzarella Cheese, divided
  • 1 1/2 cups Ricotta Cheese
  • 3/4 cup Freshly Shredded Parmesan Cheese
  • 1 teaspoon Garlic Salt

Instructions

  1. Cook the Aromatics: Heat a large pot over medium-high heat and add the olive oil. Add the finely diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its fragrance.
  2. Brown the Ground Beef: Add the ground beef to the pot and break it apart with a wooden spoon. Season with salt and pepper, then cook until browned and no longer pink, around 6 to 8 minutes.
  3. Add Liquids and Spices: Reduce heat to medium-low. Stir in the crushed tomatoes, chicken broth, basil, oregano, and red chili flakes. Allow the soup to simmer gently to meld the flavors.
  4. Prepare the Lasagna Noodles: While the soup simmers, bring a large pot of water to a boil. Cook the broken lasagna noodles according to package instructions until al dente. Drain and set aside.
  5. Finish the Soup Base: Stir in the optional heavy cream and 1 cup of shredded mozzarella cheese into the soup. Taste and adjust seasonings as needed for balance.
  6. Make the Cheese Mixture: In a medium bowl, combine the remaining 1 cup of mozzarella cheese, ricotta cheese, freshly shredded parmesan cheese, and garlic salt. Mix thoroughly to create the lasagna topping.
  7. Combine and Serve: Add the cooked lasagna noodles directly to the soup. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta-parmesan cheese mixture. Garnish with fresh basil leaves if desired.

Notes

  • If fresh basil is used, double the amount compared to dried.
  • Heavy cream is optional but adds a richer texture to the soup.
  • Cook the noodles separately to prevent them from overcooking or becoming mushy in the soup.
  • Adjust chili flakes to taste for spice preference.
  • This soup is best served immediately to maintain noodle texture but can be stored in the refrigerator for up to 2 days.

Keywords: Lasagna Soup, Italian Soup, Comfort Food, One-Pot Meal, Hearty Soup, Ground Beef Soup

Find it online: https://cookwithruby.com/lasagna-soup-recipe/