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Lasagna Soup from Scratch

Lasagna Soup
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This lasagna soup is a quick and easy weeknight meal, bringing all the flavors of traditional lasagna into a comforting bowl of soup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 lasagna noodles, broken into 1-inch pieces
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Pour in crushed tomatoes, tomato sauce, and beef broth. Stir in basil, oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, or until the noodles are al dente.
  5. In a small bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
  6. Ladle the hot soup into bowls. Top each serving with a dollop of the cheese mixture and a sprinkle of fresh parsley.

Notes

  • For a vegetarian option, replace ground beef with plant-based ground or lentils.
  • Adjust seasoning to your taste.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/lasagna-soup-from-scratch/