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Lasagna Soup

A comforting and hearty soup that combines all the flavors of traditional lasagna, perfect for busy weeknights and feeding a crowd.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 lb ground beef or substitute with ground turkey or sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Base
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken or vegetable broth
Pasta and Seasonings
  • 2 cups uncooked pasta (lasagna noodles recommended)
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
Cheese and Garnish
  • 1 cup ricotta cheese can be substituted with cottage cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish

Method
 

Preparation
  1. In a large pot over medium heat, brown the ground beef with the chopped onion and minced garlic. Drain excess fat.
  2. Add the crushed tomatoes, broth, uncooked pasta, Italian seasoning, salt, and pepper. Bring to a boil.
Cooking
  1. Reduce heat and simmer for about 15-20 minutes, or until the pasta is cooked.
  2. Stir in the ricotta cheese until well mixed.
Serving
  1. Serve hot, topped with shredded mozzarella cheese and fresh basil.

Notes

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, warm it on the stove or in the microwave. You can also freeze the soup for up to 3 months, leaving out the cheese for best results when reheating.