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Lasagna Soup

A comforting and hearty soup that combines the flavors of traditional lasagna into a delicious broth, perfect for busy weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Soup Base

  • 1 pound ground beef or Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 28 ounces can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the Pasta

  • 8 ounces lasagna noodles, broken into pieces

For Serving

  • Ricotta cheese for serving
  • Shredded mozzarella cheese for serving
  • Fresh basil leaves for garnish

Instructions
 

Preparation

  • In a large pot, brown the ground meat over medium heat. Drain off any excess fat.
  • Add the diced onion and minced garlic; sauté until the onion is softened and fragrant, about 3-4 minutes.
  • Stir in the crushed tomatoes, chicken or vegetable broth, water, oregano, basil, salt, and pepper. Bring the mixture to a boil.
  • Add the broken lasagna noodles and cook until al dente, about 10 minutes.
  • Serve hot, topped with a spoonful of ricotta, a generous handful of shredded mozzarella, and fresh basil leaves.

Notes

For best results, taste and adjust seasonings as every brand of tomatoes is different. You can substitute zucchini noodles for a gluten-free option and use mushrooms or lentils for a vegetarian version. For extra flavor, consider adding a splash of red wine or balsamic vinegar. Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 3 months.
Keyword Comfort food, Easy Recipe, Family Meal, lasagna soup, quick dinner