Description
Looking for an easy weeknight meal? Try this delicious Easy Lasagna Soup Recipe today! Discover how simple it is to make.
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 3–4 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 oz/796ml) crushed tomatoes
- 6 cups (1.4L) chicken broth
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 bay leaf
- 8 oz (227g) lasagna noodles, broken into pieces (about 10 noodles)
- 1 cup (240ml) heavy cream (optional)
- Salt and pepper to taste
- 1 cup (250g) ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (100g) shredded mozzarella cheese
- 1 tablespoon fresh basil, chopped
Instructions
- Step 1: Prepare the Base In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Season with 1/2 teaspoon each of salt and pepper. Cook until well-browned, about 5-7 minutes, ensuring you develop those flavorful caramelized bits on the bottom of the pot.
- Step 2: Build the Aromatics Add the diced onion to the browned meat and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Add the tomato paste and stir continuously for 1-2 minutes to cook out the raw flavor and intensify the tomato taste.
- Step 3: Season and Simmer Sprinkle in the dried oregano, dried basil, and red pepper flakes (if using), stirring to coat the meat mixture. Pour in the crushed tomatoes and chicken broth, using your spoon to scrape up any browned bits from the bottom of the pot – that’s pure flavor! Add the bay leaf and 2 tablespoons of fresh parsley, then bring the mixture to a gentle boil.
- Step 4: Cook the Pasta Once boiling, reduce heat to maintain a simmer and add the broken lasagna noodle pieces. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is tender but still has some bite to it. While the pasta cooks, prepare your cheese mixture by combining the ricotta, half the Parmesan, and the chopped fresh basil in a small bowl.
- Step 5: Finish and Serve Once the pasta is cooked, stir in the heavy cream if using, and adjust seasonings to taste. Remove from heat and discard the bay leaf. Ladle the hot **lasagna soup** into bowls, then top each serving with a generous dollop of the ricotta mixture, a sprinkle of mozzarella, and the remaining Parmesan cheese. Garnish with additional fresh parsley and basil. The hot soup will slightly melt the cheeses, creating that authentic lasagna experience in every spoonful.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg