Description
A cozy and comforting dish that combines all the goodness of traditional lasagna in a warm, hearty bowl of soup. Perfect for chilly nights and easy to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2-inch pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot or Dutch oven and add the onion. Cook until it’s soft.
- Add the ground beef and sauté until it is browned all over.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Stir in the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil.
- Add the broken lasagna noodles to the pot. Add the remaining 1 teaspoon of kosher salt, or more to taste. Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. If you want a thinner soup, add 1-2 cups of extra chicken broth here.
- For an extra creamy texture, stir shredded mozzarella or parmesan right into the soup.
- Spoon the lasagna soup into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil.
- Serve and enjoy!
Notes
Tips include using ground turkey or chicken for a lighter option, adding more red pepper flakes for spice, or making it vegetarian with vegetables like mushrooms or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian