Description
A comforting and delicious lasagna soup that’s easy to make and full of flavor!
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- In a large pot, heat over medium-high heat. Add the ground beef or sausage, breaking it apart, and cook until browned.
- Stir in the diced onion and minced garlic. Cook until the onion is translucent, around 3-5 minutes.
- Pour in the crushed tomatoes and tomato sauce, mixing everything well.
- Pour in the chicken or vegetable broth. Then, sprinkle in the Italian seasoning, salt, and pepper to taste.
- Bring the pot to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Toss in the broken lasagna noodles, stirring well. Cook for another 10-12 minutes until the noodles are al dente.
- Stir in the ricotta cheese until it’s evenly incorporated. This adds creaminess to the soup.
- Sprinkle the shredded mozzarella cheese on top. Cover the pot and let it cook for an additional 2-3 minutes until the cheese is melted.
- Once the cheese is melted and bubbly, your soup is ready to serve.
Notes
- For a vegetarian option, substitute ground beef with lentils or mushrooms.
- Feel free to add more vegetables such as spinach or bell peppers to enhance the flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg