Description
A hearty and comforting Lasagna Soup that brings all the classic flavors of traditional lasagna into a warm, delicious soup. Ground beef, tomatoes, chicken broth, and broken lasagna noodles simmer together with Italian seasoning, then topped with creamy ricotta, melted mozzarella, and fresh basil for a delightful meal ready in just 35 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 cup diced onion
- 2 cloves garlic, minced
Liquids and Tomatoes
- 28 ounce crushed tomatoes
- 14.5 ounce diced tomatoes
- 4 cups chicken broth
Seasonings and Pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 sheets lasagna noodles, broken into pieces
Cheeses and Garnish
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil
Instructions
- Brown the Beef and Sauté Aromatics: In a large pot over medium heat, cook the ground beef, diced onion, and minced garlic together until the beef is browned and the onion has become translucent, ensuring the flavors meld and the meat is fully cooked.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Bring the mixture to a boil to combine all ingredients and develop a rich tomato base.
- Cook the Noodles and Simmer: Add the broken lasagna noodles to the boiling soup. Reduce the heat to a simmer and cook for about 10 to 12 minutes or until the noodles are tender and cooked through.
- Serve with Ricotta: Ladle the soup into bowls and top each serving with a spoonful of creamy ricotta cheese, adding a silky texture and authentic lasagna flavor.
- Add Mozzarella and Basil Garnish: Sprinkle shredded mozzarella cheese and freshly chopped basil over the top of each bowl for a gooey, cheesy finish and aromatic freshness. Serve immediately for the best taste.
Notes
- Use fresh basil or substitute with dried basil if fresh is unavailable.
- For a vegetarian version, substitute ground beef with mushrooms or a plant-based ground meat alternative and use vegetable broth instead of chicken broth.
- To make this recipe gluten-free, use gluten-free lasagna noodles or another suitable gluten-free pasta.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding additional broth if the soup thickens too much.
