Lasagna Soup recipe  

Ingredients

For the Soup:

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 lb ground beef or mild Italian sausage (or a mix of both)

• 2 tbsp tomato paste

• 1 large can (28 oz) crushed tomatoes

• 4 to 5 cups chicken or beef broth

• 1 tbsp Italian seasoning

• 1 tsp salt

• ½ tsp black pepper

• 8 to 10 uncooked lasagna noodles, broken into bite-sized pieces

For the Cheese Topping:

• 1 cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Garnish: Fresh basil leaves

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Instructions

1. Sauté the Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.

2. Brown the Meat: Add the ground beef (or sausage) to the pot. Cook, breaking it up with a wooden spoon, until fully browned and no longer pink. Drain any excess grease from the pot.

3. Build the Broth: Stir in the tomato paste and let it cook for about a minute to deepen its flavor. Pour in the crushed tomatoes, broth, Italian seasoning, salt, and black pepper. Bring the soup to a rolling boil.

4. Cook the Noodles: Once boiling, reduce the heat to a steady simmer and stir in the broken lasagna noodles. Let the soup simmer for 10 to 15 minutes, or until the noodles are perfectly tender. Make sure to stir occasionally so the noodles don't stick to the bottom of the pot.

5. Mix the Cheese Topping: While the soup is simmering, combine the ricotta, mozzarella, and Parmesan cheese in a small bowl.

6. Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture right in the center (it will melt beautifully into the hot broth just like in the photo) and garnish with fresh basil leaves.