Lasagna Soup
A comforting, one-pot lasagna soup filled with seasoned ground meat, tomato broth, and cheesy goodness, perfect for busy weeknights.
Ingredients
For the soup base
- 1 lb ground beef or Italian sausage Swap turkey for a lighter version.
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups low-sodium chicken or beef broth Use low-sodium for better flavor control.
- 1 tsp dried oregano
- 1 tsp dried basil Or use 2 tsp Italian seasoning.
- 8 oz short pasta (mini rigatoni, broken lasagna noodles, or ditalini)
- 1 cup ricotta or 1/2 cup mascarpone (optional)
- 1 cup shredded mozzarella Plus 1/2 cup grated Parmesan.
- to taste salt and freshly ground black pepper
- to taste red pepper flakes (optional, for heat)
- for garnish fresh basil
Instructions
Preparation
- Heat a large Dutch oven over medium-high heat. Add a splash of oil.
- Brown the ground meat, breaking it into small pieces. Season with salt and pepper. Remove excess fat if desired.
- Reduce heat to medium. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle in oregano and basil. Toast briefly to wake the herbs.
- Pour in crushed tomatoes and broth. Stir and bring to a gentle simmer.
Cooking
- Taste and adjust seasoning. Add red pepper flakes if you like heat.
- Add the pasta and simmer until al dente, following the pasta package time (usually 8–12 minutes). Stir occasionally to prevent sticking.
Finishing
- Once pasta is cooked, remove from heat and stir in half the mozzarella and the Parmesan. Add dollops of ricotta to the bowls or stir it in for creaminess.
- Garnish with fresh basil and the remaining mozzarella. Serve hot.
Notes
For a vegetarian version, swap meat for a can of lentils or chopped mushrooms. Store leftovers in the refrigerator for 3–4 days. For best texture, freeze the soup without adding fresh pasta.