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–+ servings
Ultimate Lasagna Soup

Ultimate Lasagna Soup That's Creamy, Cozy, and Customizable

This Ultimate Lasagna Soup is a cozy dish that brings traditional lasagna flavors into a slurp-worthy form, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Perfect for sautéing.
  • 1 medium Onion Diced.
  • 3 cloves Garlic Minced.
  • 1 pound Ground Beef Can substitute with ground turkey or chicken.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 1 teaspoon Pepper Fresh ground yields the best results.
  • 28 ounces Crushed Tomatoes Can substitute with fresh tomatoes.
  • 4 cups Chicken Broth Vegetable broth for a vegetarian version.
  • 1 teaspoon Dried Basil Or use 2 tablespoons fresh.
  • 1 teaspoon Dried Oregano Italian seasoning blend can be used.
  • 1 teaspoon Red Chili Flakes Optional.
For the Texture
  • 8-10 noodles Lasagna Noodles Gluten-free noodles can be used for celiac-friendly option.
  • 1 cup Heavy Cream Optional.
For the Toppings
  • 2 cups Mozzarella Cheese Shredded.
  • 1 cup Ricotta Cheese Can substitute with cottage cheese.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat. Add 1 pound ground beef and cook until browned.
  2. Reduce heat to medium, add 1 diced onion and sauté for 4-5 minutes. Add 3 minced garlic cloves and cook for an additional 1-2 minutes.
  3. Stir in 28 ounces of crushed tomatoes and 4 cups of chicken broth. Season with 1 teaspoon dried basil, 1 teaspoon dried oregano, salt, and pepper. Bring to a boil, then simmer for 20-30 minutes.
  4. Break 8-10 lasagna noodles into bite-sized pieces and stir into the soup. Cook for 8-12 minutes until al dente, adding more broth as needed.
  5. In a small bowl, mix 1 cup of ricotta cheese with 1 cup of shredded mozzarella until creamy. This will be a delightful topping.
  6. Ladle the soup into bowls, dollop with the ricotta mixture and sprinkle with remaining mozzarella cheese. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 400IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Double the batch for easy leftovers. Store in the fridge for up to 3 days or freeze for 3 months. Reheat by adding broth as needed.

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