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Lasagna Soup

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This Lasagna Soup is a comforting, hearty bowl of goodness that captures all the flavors of classic lasagna in an easy, one-pot recipe. With tender pasta, a rich tomato-based broth, and gooey melted cheese, it’s perfect for weeknight dinners or chilly days.

Ingredients

Scale

For the soup:

  • 1 tablespoon olive oil
  • 1 lb (450 g) ground beef or Italian sausage (or a mix)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 4 cups (1 liter) chicken or beef broth
  • 2 cups (480 ml) marinara sauce
  • 1 (14 oz/400 g) can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 lasagna noodles, broken into bite-sized pieces
  • Salt and pepper, to taste

For the cheese topping:

  • 1 cup (250 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • Fresh basil or parsley, chopped (for garnish, optional)

Instructions

  • Cook the meat:
    • Heat olive oil in a large pot over medium heat. Add the ground beef or sausage and cook, breaking it into crumbles, until browned and cooked through. Drain excess fat if needed.
  • Sauté the aromatics:
    • Add the onion to the pot and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Build the soup base:
    • Add the broth, marinara sauce, diced tomatoes, Italian seasoning, basil, and red pepper flakes (if using). Stir well and bring to a simmer.
  • Cook the pasta:
    • Add the broken lasagna noodles to the pot. Simmer uncovered, stirring occasionally, until the pasta is tender, about 10-12 minutes. Adjust seasoning with salt and pepper.
  • Prepare the cheese mixture:
    • In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Mix until smooth.
  • Serve:
    • Ladle the soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil or parsley if desired.

Notes

  • Make it creamy: Stir 1/4 cup (60 ml) of heavy cream into the soup for a richer flavor.
  • Vegetarian version: Omit the meat and use vegetable broth. Add diced zucchini or mushrooms for extra texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of broth if the soup thickens.

Find it online: https://ukfinda.com/lasagna-soup/