Go Back

Cozy Lasagna Soup

A hearty and comforting lasagna soup that combines the classic flavors of lasagna into a spoonable dish, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound ground beef or Italian sausage Choose ground beef for a milder flavor or Italian sausage for added seasoning.
Vegetables
  • 1 onion, chopped
  • 3 cloves garlic, minced
Soup Base
  • 1 can 28 ounces crushed tomatoes
  • 4 cups beef broth
Pasta
  • 2 cups uncooked pasta (lasagna noodles broken into pieces) Use short cut pasta or sturdy noodles.
Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes Optional for added spice.
  • to taste Salt and pepper
Dairy
  • 1 cup ricotta cheese Stirred in at the end for creaminess.
  • 1 cup shredded mozzarella cheese Divided for topping each bowl.
  • Fresh basil leaves For garnish.

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium heat.
  2. Add the ground beef or Italian sausage and brown for about 6 to 8 minutes, breaking it into pieces until no pink remains. Drain excess fat if necessary.
  3. Add the chopped onion and minced garlic to the pot. Sauté for 3 to 4 minutes, stirring often, until the onion becomes translucent and fragrant.
Cooking
  1. Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes if using. Season with salt and pepper. Bring the mixture to a rolling boil over medium-high heat, about 5 minutes.
  2. Add the uncooked pasta to the pot. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 to 10 minutes.
  3. Remove the pot from heat and stir in the ricotta cheese until smooth and well combined.
  4. Ladle the soup into bowls and top each serving with shredded mozzarella and fresh basil leaves. Serve hot.

Notes

For meal prep, the soup can be made ahead without cheeses and refrigerated for up to 3 days. Freeze leftovers without cheeses for up to 3 months.