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Lasagna Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 lb ground beef or Italian sausage for heat
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp crushed red pepper optional
  • 1 can 28 oz crushed tomatoes
  • 4 cups chicken or veggie broth
  • 1 cup uncooked lasagna noodles broken up
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • Salt & black pepper to taste
  • Fresh basil for garnish

Instructions
 

  • Sauté the Base
  • Heat olive oil in a large pot over medium heat. Add onions and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
  • Brown the Meat
  • Push onions aside, add ground beef, and cook until browned. Season lightly with salt and pepper.
  • Season It
  • Stir in oregano, basil, and crushed red pepper.
  • Add Liquids
  • Pour in crushed tomatoes and broth. Stir and bring to a simmer for 10 minutes.
  • Cook Noodles
  • Add broken lasagna noodles. Stir often and cook 10–12 minutes, until al dente.
  • Make It Cheesy
  • In a small bowl, mix ricotta, mozzarella, and parmesan. When serving, top each bowl with a dollop of the cheese mix. Garnish with fresh basil.

Notes

Mistakes to Avoid

  • Don’t overcook noodles — they’ll keep softening after heat is off.
  • Add cheese at serving, not during simmering.
  • Taste and season broth as you go.
  • Stir noodles while cooking to prevent clumping.