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Lasagna Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 116 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This hearty Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, easy-to-make soup form. Featuring browned ground beef, tomatoes, Italian seasoning, and broken lasagna noodles simmered to tender perfection, it’s topped with a creamy ricotta and Parmesan cheese mixture that adds the perfect cheesy richness. Ideal for a cozy weeknight dinner or making ahead for busy days.

Ingredients

Scale

Soup Ingredients

  • 1 pound lean ground beef (Italian sausage can be used)
  • 1 cup diced onion
  • 3 garlic cloves, minced
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup tomato paste
  • 4 cups (32 ounces) low sodium beef broth (chicken broth can be substituted)
  • 2 teaspoons Italian seasoning
  • 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces)

Cheese Topping

  • 8 ounces (1 cup) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt

Instructions

  1. Brown the Beef and Onions: In a large Dutch oven or saucepan, heat over medium-high heat. Add the lean ground beef and diced onion, cooking until the beef is browned and the onion is translucent. Stir occasionally to prevent sticking. Once browned, add the minced garlic and cook for about 30 to 60 seconds until fragrant. Drain any excess fat to keep the soup lean.
  2. Add Tomatoes and Broth: Stir in the undrained diced tomatoes, tomato sauce, tomato paste, and low sodium beef broth. Add the Italian seasoning and mix thoroughly. Bring the mixture to a rolling boil to blend all the flavors together.
  3. Cook the Lasagna Noodles: Once boiling, stir in the broken pieces of uncooked lasagna noodles. Reduce the heat to a gentle simmer and cook for about 10 minutes or until the noodles are tender but not mushy. Stir occasionally to prevent the noodles from sticking to the bottom.
  4. Season and Prepare Cheese Topping: Taste the soup and adjust seasoning with salt and pepper as desired. In a small bowl, combine the ricotta cheese, grated Parmesan cheese, and salt, mixing well to form a creamy cheese topping.
  5. Serve the Soup: Ladle the hot soup into bowls and top each serving with a generous dollop of the ricotta-Parmesan cheese mixture. Optionally garnish with chopped parsley or fresh basil for added color and flavor. Before eating, stir the cheese into the soup to create a rich, creamy texture.
  6. Store Leftovers: Allow any leftovers to cool slightly, then transfer to an airtight container. Store in the refrigerator and consume within 3-4 days for best freshness. When reheating, add a splash of broth if the soup has thickened too much.

Notes

  • You can substitute the broken lasagna noodles with about 2 1/2 cups of any small-shaped pasta; however, the lasagna noodles give a distinctive authentic texture to the soup.
  • If preparing the soup in advance, consider boiling the noodles separately and adding them just before serving. This prevents noodles from absorbing too much liquid and becoming overly soft.
  • If the soup becomes too thick after sitting, thin it out by adding additional beef broth or water as needed during reheating.

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 55mg

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