🧀 Easy Cheesy Lasagna Soup
Ingredients
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (14.5 oz / 410 g) diced tomatoes
- 4 cups (950 ml) beef or chicken broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 8 lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley or basil, optional
- 1 tbsp olive oil, if needed
Instructions
- Brown the meat:
Heat a large pot over medium-high heat. Add the ground beef or sausage and cook for 5–7 minutes, breaking it apart as it cooks. Drain excess grease if necessary. - Add aromatics:
Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. - Build the soup:
Stir in the tomato paste, crushed tomatoes, diced tomatoes, broth, Italian seasoning, basil, oregano, salt, and black pepper. - Simmer:
Bring the soup to a boil, then reduce the heat and simmer uncovered for about 10 minutes. - Add the noodles:
Stir in the broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally, until the noodles are tender but not mushy. - Make it cheesy:
In a small bowl, mix the ricotta with half of the Parmesan cheese. - Serve:
Ladle the hot soup into bowls. Add a generous spoonful of the ricotta mixture, then sprinkle with mozzarella and the remaining Parmesan. - Melt the cheese:
Cover each bowl for 1–2 minutes, or place the bowls under a broiler briefly if using oven-safe bowls, until the mozzarella is melted and bubbly. - Garnish and enjoy:
Sprinkle with fresh parsley or basil and serve hot with crusty garlic bread.
💡 Tip
If you expect leftovers, cook the lasagna noodles separately and add them to each bowl when serving. This prevents them from soaking up too much broth and becoming soft.