Lasagna Soup: A Hearty, Cheesy Bowl (Print Version)

Lasagna Soup brings all the comforting flavors of classic lasagna into a simple, hearty bowl. Perfect for busy weeknights and chilly evenings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-based

# Ingredients:

→ Main Ingredients

01 - 1 tbsp olive oil
02 - 1 lb ground beef (or Italian sausage)
03 - 1 yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 28 oz can crushed tomatoes
06 - 6 oz can tomato paste
07 - 4 cups beef broth
08 - 6-8 lasagna noodles, broken into 1-2 inch pieces

→ Flavor Boosters

09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - Salt and freshly ground black pepper to taste

→ Cheesy Goodness

12 - 1 cup ricotta cheese
13 - 1/2 cup grated Parmesan cheese, plus more for serving
14 - 1 cup shredded mozzarella cheese, plus more for serving

→ Finishing Touches

15 - 1/4 cup fresh basil leaves, chopped

# Instructions:

01 - First things first, grab your biggest pot or Dutch oven, drizzle in a bit of olive oil, and get it warming over medium-high heat. Toss in your ground beef – or Italian sausage if you're feeling spicy! Break it up with a wooden spoon and let it brown beautifully. You want those nice caramelized bits, hon. Once it's cooked through and no longer pink, drain off any excess fat. I usually just tilt the pot and scoop it out; less mess than a colander, honestly. The smell starts to get good right about here, a promise of what's to come.
02 - With the beef pushed to one side (or removed if you're a neat freak, I'm not judging), add your chopped onion to the pot. Let it soften for about 5-7 minutes, stirring occasionally. You'll see it turn translucent and smell that sweet, savory aroma. This is where the magic really starts! Then, toss in your minced garlic and that little tube of tomato paste. Stir it all together, letting the garlic get fragrant for about a minute, and let the tomato paste cook down a bit. This step is crucial for developing deep flavor; don't rush it!
03 - Now, pour in your crushed tomatoes and beef broth. Add the dried oregano and basil. Give it a good stir, making sure to scrape up any delicious browned bits from the bottom of the pot – that's pure flavor! Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This really allows all those flavors to meld together. Honestly, the longer it simmers, the richer your soup will taste. I often let it go for 30 minutes if I have time, letting the kitchen fill with that amazing smell.
04 - While the sauce is simmering, grab your lasagna noodles. Remember my "oops" moment? Break them into roughly 1-2 inch pieces. Just snap them with your hands – it's kind of therapeutic, actually. Once the sauce has had its simmer time, uncover the pot, turn up the heat to medium, and carefully add the broken noodles. Stir them in well to make sure they're submerged. Let them cook according to package directions, usually around 8-10 minutes, until they're al dente. Keep stirring every couple of minutes so they don't stick to the bottom or each other!
05 - Once your noodles are tender, it's time for the best part: the cheese! Reduce the heat to low. Stir in about half of your ricotta cheese, half of the grated Parmesan, and half of the shredded mozzarella. Let it melt into the soup, stirring gently until everything is creamy and gooey. You'll see those beautiful strings of mozzarella forming. Taste and adjust seasonings here – a little more salt, a crack of black pepper, whatever feels right. This transforms your simple soup into a true Lasagna Soup experience.
06 - Ladle your glorious Lasagna Soup into bowls. Now for the grand finale: a dollop of the remaining ricotta, a sprinkle of the rest of the Parmesan and mozzarella on top. The residual heat from the soup will make that extra cheese wonderfully melty. A scattering of fresh basil leaves adds a pop of color and freshness. Grab a spoon, maybe a crusty piece of bread, and dive in. The steam, the aroma, the layers of flavor – it's all there, without the fuss. Honestly, this is comfort food perfection!

# Notes:

01 - Don't rush the simmer, that's where the magic happens for real.
02 - This soup tastes even better the next day, honestly. Store it in an airtight container for up to 3 days.
03 - Ran out of ground beef once, used Italian sausage instead. It was a happy accident!
04 - A dollop of ricotta and fresh basil leaves just before serving? Chef's kiss!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - wooden spoon
03 - ladle

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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