Easy Lasagna Soup (Printable Recipe)
Classic Italian flavors in a comforting one-pot soup with tender pasta, savory meat, and melted cheese.
# Ingredients You'll Need:
→ Base Ingredients
01 -
1 lb (450g) ground beef or Italian sausage
02 -
1 medium onion, diced (about 1 cup)
03 -
3-4 garlic cloves, minced (about 1 tablespoon)
04 -
2 tablespoons olive oil
→ Seasonings
05 -
1 tablespoon Italian seasoning
06 -
1/2 teaspoon red pepper flakes (optional)
07 -
2 bay leaves
08 -
Salt and pepper to taste
→ Liquid Base
09 -
1 can (28 oz/800g) crushed tomatoes
10 -
1 can (15 oz/425g) tomato sauce
11 -
6 cups (1.4 liters) chicken or beef broth
12 -
2 tablespoons tomato paste
→ Pasta and Cheese
13 -
8 oz (225g) lasagna noodles, broken into pieces (about 10 noodles)
14 -
1/2 cup (120g) ricotta cheese
15 -
1 cup (100g) shredded mozzarella cheese
16 -
1/4 cup (25g) grated Parmesan cheese
17 -
Fresh basil for garnish
# Steps to Follow:
01 -
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
02 -
Add ground beef or Italian sausage to the pot, breaking it apart with a wooden spoon. Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Cook until meat is browned and no longer pink, about 5-7 minutes. Drain excess fat, leaving about a tablespoon for flavor.
03 -
Stir in tomato paste and cook for 1-2 minutes to caramelize slightly and enhance the flavor. This step adds remarkable depth to the soup.
04 -
Pour in crushed tomatoes, tomato sauce, and broth. Add bay leaves and bring mixture to a boil. Once boiling, reduce heat to medium-low and simmer for about 15 minutes to allow flavors to meld together.
05 -
Break lasagna noodles into roughly 2-inch pieces and add to simmering soup. Stir occasionally to prevent pasta from sticking together. Cook for 8-10 minutes or until pasta is al dente. Remember pasta will continue to soften in the hot broth.
06 -
Remove pot from heat and discard bay leaves. Taste and adjust seasoning with salt and pepper. Ladle hot soup into bowls and top each with a dollop of ricotta cheese, sprinkle of mozzarella, and grated Parmesan. Garnish with fresh basil leaves.
# Extra Tips:
01 -
Thoroughly brown meat until deep caramelization develops for rich flavor foundation
02 -
Cook pasta just until al dente as it continues absorbing liquid after cooking
03 -
Create a cheesy nest by placing ricotta in bowl before ladling soup for authentic lasagna experience
04 -
For leftovers, consider cooking pasta separately to prevent sogginess