Easy and Delicious Lasagna Soup (Print version)
A cozy one-pot lasagna soup with beef, tomato broth, broken noodles, and a creamy three-cheese topping.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
1 can (28 oz or 795 g) crushed tomatoes
07 -
1 can (14.5 oz or 410 g) diced tomatoes, undrained
08 -
5 cups (1.2 L) low-sodium chicken broth
09 -
2 teaspoons Italian seasoning
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
12 -
8 oz (225 g) lasagna noodles, broken into bite-size pieces
For the cheese topping
13 -
1 cup (245 g) whole-milk ricotta cheese
14 -
1 cup (115 g) shredded mozzarella cheese
15 -
1/3 cup (35 g) grated parmesan cheese
16 -
2 tablespoons chopped fresh parsley
17 -
Fresh basil leaves, for serving
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6-7 minutes, breaking it up, until browned and cooked through. Drain excess fat if needed.
02 -
Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
03 -
Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a steady simmer for 10 minutes.
04 -
Stir in the broken lasagna noodles. Simmer for 10-12 minutes, stirring often, until the noodles are tender but not mushy.
05 -
While the noodles cook, stir together ricotta, mozzarella, parmesan, and parsley in a small bowl. Taste the soup and adjust salt if needed.
06 -
Ladle the hot soup into bowls. Top each serving with a spoonful of the cheese mixture and fresh basil. Let the cheese soften for a minute before stirring into the soup.
# Good to know:
01 -
For leftovers, store noodles separately or add extra broth when reheating.
02 -
Cook fresh noodles directly in the soup only if serving right away.