Why Make This Recipe
Lasagna soup brings all the delicious flavors of traditional lasagna but without the hassle of layering. It combines rich, savory ingredients in a comforting bowl, perfect for a chilly day or a family gathering. This one-pot dish is not only easy to prepare but also customizable, making it a great choice for busy weeknights.
How to Make Lasagna Soup with Ricotta and Mozzarella
Ingredients
- 1 tbsp olive oil (or butter/avocado oil)
- 1 lb lean ground beef (or beef + mild Italian sausage)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce (or ½ can tomato paste + 1 cup water)
- 4 cups beef broth
- ½ cup water
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces (or any pasta)
- 1 cup shredded mozzarella
- 1 cup ricotta
- Fresh parsley or basil for garnish
Directions
Brown the Beef: Heat olive oil in a large pot or Dutch oven. Add ground beef and let it sit for 1 minute. Then break it into crumbles. Cook until no longer pink and drain excess fat.
Sauté Aromatics: Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes until softened and fragrant.
Build the Broth: Add crushed tomatoes, tomato sauce, beef broth, water, dried basil, dried oregano, salt, and black pepper to the pot. Stir well, scraping up the browned bits on the bottom. Bring to a boil.
Cook the Pasta: Reduce the heat to a simmer. Add the broken lasagna noodles. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the soup thickens.
Finish with Cheese: Ladle the soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Garnish with fresh parsley or basil before serving.
How to Serve Lasagna Soup with Ricotta and Mozzarella
Serve the soup hot in bowls. You can add extra cheese or herbs on top for added flavor. Pair this dish with crusty bread or a simple green salad for a complete meal.
How to Store Lasagna Soup with Ricotta and Mozzarella
Store any leftovers in an airtight container in the refrigerator. The soup will keep well for about 3-4 days. If you want to freeze it, let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Reheat it on the stove or in the microwave when ready to eat.
Tips to Make Lasagna Soup with Ricotta and Mozzarella
- To make it vegetarian, substitute the ground beef with mushrooms or lentils.
- Use gluten-free pasta if you have dietary restrictions.
- Add veggies like spinach or bell peppers to boost nutrition and flavor.
- Adjust the seasoning to suit your taste. You can add a pinch of red pepper flakes for a little heat.
Variation
You can customize this lasagna soup by adding different types of cheese, like Parmesan or provolone. For added greens, toss in fresh spinach or kale towards the end of cooking.
FAQs
Can I use pre-cooked pasta in this recipe?
Yes, you can use pre-cooked pasta. Just add it in the last few minutes of cooking to warm it through.
Can I make lasagna soup in advance?
Absolutely! You can prepare it ahead of time. Just reheat before serving. The flavors will deepen as it sits.
Is this soup kid-friendly?
Yes! The cheesy flavors and familiar lasagna taste make it a hit with kids. You can adjust spices to make it milder if preferred.
Lasagna Soup
Ingredients
Method
- Heat olive oil in a large pot or Dutch oven. Add ground beef and let it sit for 1 minute. Then break it into crumbles. Cook until no longer pink and drain excess fat.
- Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes until softened and fragrant.
- Add crushed tomatoes, tomato sauce, beef broth, water, dried basil, dried oregano, salt, and black pepper to the pot. Stir well, scraping up the browned bits on the bottom. Bring to a boil.
- Reduce the heat to a simmer. Add the broken lasagna noodles. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the soup thickens.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of shredded mozzarella. Garnish with fresh parsley or basil before serving.