Lasagna Soup Easy Delicious
Transform your favorite Italian comfort food into a heartwarming bowl of goodness with this Lasagna Soup: Easy and Delicious! This one-pot wonder combines all the rich, savory flavors of classic lasagna—think hearty ground beef, aromatic garlic, and tangy crushed tomatoes—with the convenience of a soul-soothing soup. Broken lasagna noodles simmer to tender perfection in a fragrant broth infused with dried basil, oregano, and a subtle kick of red pepper flakes for optional spice. But the real magic happens with the cheesy topping—a luscious blend of ricotta, melty mozzarella, and Parmesan that melts beautifully over each steaming bowl. Ready in just 45 minutes, this family-friendly meal is perfect for busy weeknights and hearty enough to serve a crowd. Garnish with fresh parsley for a bright, flavorful finish and savor every spoonful of this comforting masterpiece!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (or Italian sausage)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes (canned)
- 6 cups chicken broth
- 2 tablespoons tomato paste
- 8 sheets lasagna noodles, broken into bite-sized pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef (or Italian sausage) and cook until browned, breaking it apart with a spoon. Drain any excess grease if necessary.
Stir in the diced onion and minced garlic. Cook for 3-5 minutes, stirring occasionally, until the onion is softened.
Add the crushed tomatoes, chicken broth, and tomato paste to the pot. Stir well to combine.
Season with dried basil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer.
Add the broken lasagna noodles to the pot. Cook for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
While the noodles cook, prepare the cheese topping by mixing the ricotta, shredded mozzarella, and grated Parmesan cheese in a small bowl.
Once the noodles are cooked, ladle the soup into bowls.
Dollop a generous spoonful of the cheese mixture onto each bowl of soup. The heat of the soup will melt and soften the cheeses.
Garnish with fresh parsley if desired and serve immediately.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 812 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
