Description

This Easy Lasagna Soup combines all the classic flavors of traditional lasagna into a comforting, hearty soup. Featuring ground beef or Italian sausage, crushed tomatoes, aromatic herbs, and tender pasta, it’s topped with creamy ricotta and melted mozzarella, garnished with fresh basil for a satisfying meal perfect for any day of the week.

Ingredients

Meat and Vegetables

1 lb ground beef or Italian sausage
1 onion, chopped
3 cloves garlic, minced

Liquids and Canned Goods

1 can (28 oz) crushed tomatoes
4 cups beef broth

Pasta

2 cups uncooked pasta (e.g., lasagna noodles, broken)

Seasonings

1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste

Cheeses and Garnish

1 cup ricotta cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish

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Instructions

Brown the Meat: In a large pot over medium heat, cook the ground beef or Italian sausage until browned. Drain any excess fat to keep the soup from becoming greasy.
Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes soft and translucent, about 3-5 minutes.
Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper. Bring the mixture to a gentle simmer to blend the flavors.
Cook the Pasta: Add the uncooked pasta to the simmering soup. Cook for 8-10 minutes, stirring occasionally until the pasta is al dente.
Incorporate Ricotta: Stir in the ricotta cheese thoroughly until it’s well combined, creating a creamy texture throughout the soup.
Serve and Garnish: Ladle the soup into bowls and top with shredded mozzarella cheese and fresh basil leaves. Serve hot for the best flavor experience.

Notes

You can substitute ground turkey or chicken for a leaner protein option.
Use gluten-free pasta to make this recipe gluten-free.
For a vegetarian version, omit the meat and use vegetable broth.
Adjust red pepper flakes according to your desired spice level.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.