Lasagna Soup
All the cozy lasagna flavors you love—now in a warm, cheesy soup that comes together in one pot.
Equipment
- - Dutch oven or soup pot
- Ladle
- Measuring cups
- Wooden spoon
Ingredients
- - 1 lb ground beef or sausage
- - 1 onion diced
- - 3 garlic cloves minced
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1 tsp Italian seasoning
- - 1/2 tsp oregano
- - 1/4 tsp red pepper flakes optional
- - 4 cups chicken or beef broth
- - 1 28 oz can crushed tomatoes
- - 1 tbsp tomato paste
- - 8 oz lasagna noodles broken
- - 1/2 cup ricotta cheese
- - 1 cup shredded mozzarella
- - 1/4 cup parmesan cheese
- - Fresh basil or parsley for garnish
Instructions
- Brown meat and onion in a large pot. Drain fat. Add garlic.
- Stir in broth, tomatoes, tomato paste, and seasonings. Simmer 10 minutes.
- Add noodles. Simmer 10–12 minutes until pasta is tender.
- Stir in mozzarella and parmesan.
- Serve hot topped with ricotta and fresh herbs.
Notes
- Freeze without pasta to avoid mushy texture
- Add sautéed mushrooms or spinach for extra veggies
- Store leftovers for 3–4 days in the fridge
- Add sautéed mushrooms or spinach for extra veggies
- Store leftovers for 3–4 days in the fridge