Classic Lasagna Soup

A delicious twist on lasagna that combines all the comforting flavors in a cozy soup form, perfect for chilly evenings.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories 450 kcal

Ingredients

For the Meat and Soup Base

1 pound ground beef Can substitute with ground chicken or turkey for a lighter option.
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 oz) diced tomatoes
4 cups chicken or vegetable broth
2 cups uncooked pasta (like fusilli or elbow macaroni) For gluten-free, use gluten-free pasta.
1 teaspoon dried basil
1 teaspoon dried oregano
to taste Salt and pepper

For the Cheesy Topping

2 cups ricotta cheese Mix with a bit of salt and pepper.
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
to taste Fresh basil for garnish

Instructions

Preparation

In a large pot, brown the ground beef over medium heat.
Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.

Cooking

Stir in the diced tomatoes, broth, uncooked pasta, basil, oregano, salt, and pepper.
Bring to a boil, then reduce heat and simmer for about 15 minutes until pasta is cooked and tender.

Serving

Serve the soup hot, adding a scoop of the ricotta mixture to each bowl.
Top with shredded mozzarella, Parmesan cheese, and fresh basil.

Notes

Cook pasta al dente; it will continue to cook in the soup. Add crushed red pepper flakes for heat. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat with extra broth if needed.

Keyword Comfort food, Easy Recipe, Hearty Soup, lasagna soup, quick dinner