Description
A warm and comforting bowl of lasagna soup capturing all the flavors of traditional lasagna in a creamy, soupy form.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20 for ideal richness)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes (adjust for spice)
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (add more for a thinner soup)
- 2 teaspoons kosher salt (divided or to taste)
- 12 lasagna noodles (uncooked, broken into 2″ pieces)
- ½ cup heavy cream (optional but highly recommended)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until soft and translucent.
- Add ground beef and brown it, breaking it up as it cooks.
- Stir in minced garlic, red pepper flakes, salt, oregano, and tomato paste; let meld for about a minute.
- Pour in tomato sauce, diced tomatoes, and chicken broth; bring to a hearty boil.
- Add broken lasagna noodles and additional salt; lower heat and simmer until noodles are al dente.
- Stir in heavy cream; add more chicken broth for a thinner soup if preferred.
- Serve topped with dollops of ricotta, extra mozzarella, parmesan, and fresh basil.
Notes
Store leftovers in the fridge for up to 4-5 days or freeze for longer storage. Reheat with a splash of broth to renew creaminess. Try with different cheeses or add some heat with jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian