Description

A comforting and hearty Easy Lasagna Soup that brings all the classic flavors of traditional lasagna into a warm, ready-in-40-minutes soup. This recipe uses ground beef or Italian sausage, crushed tomatoes, and broken lasagna noodles, combined with creamy ricotta and melted mozzarella for a deliciously satisfying meal perfect for any day of the week.

Ingredients

Scale

Meat and Aromatics

1 lb ground beef or Italian sausage
1 onion, chopped
3 cloves garlic, minced

Soup Base

1 can (28 oz) crushed tomatoes
4 cups beef broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste

Pasta and Cheese

2 cups uncooked pasta (e.g., lasagna noodles, broken)
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Garnish

Fresh basil for garnish

Cook Mode Prevent your screen from going dark

Instructions

Brown the Meat: In a large pot over medium heat, brown the ground beef or Italian sausage until fully cooked, breaking it apart as it cooks. Once browned, drain any excess fat to keep the soup from being greasy.
Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook until the onion becomes soft and translucent, about 3 to 5 minutes, which will enhance the soup’s flavor.
Add Soup Base Ingredients: Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, and optional red pepper flakes. Season with salt and pepper to taste. Bring the soup to a gentle simmer so the flavors meld together.
Cook Pasta: Add the broken uncooked pasta to the simmering soup. Cook for 8 to 10 minutes until the pasta is tender but still al dente, stirring occasionally to prevent sticking.
Incorporate Ricotta: Stir in the ricotta cheese until the soup is creamy and well combined. This adds a rich, cheesy texture reminiscent of traditional lasagna.
Serve and Garnish: Ladle the hot soup into bowls and top each serving with shredded mozzarella cheese and fresh basil leaves. Serve immediately to enjoy the melty cheese and fresh herbs.

Notes

For a vegetarian version, substitute ground beef with a plant-based meat alternative and use vegetable broth instead of beef broth.
If you prefer a spicier soup, increase the amount of red pepper flakes or add a dash of hot sauce.
Use fresh lasagna noodles broken into pieces if available for a better texture.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently on the stovetop.
Adding a splash of heavy cream before serving can make the soup even creamier.