Easy Lasagna Soup Recipe
Ingredients
- 1 lb 450 g ground beef or Italian sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken or beef broth
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz tomato sauce
- 2 cups marinara sauce
- 2 cups uncooked mafalda or broken lasagna noodles
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil chopped (for garnish)
Instructions
Preparation:
Brown the Meat:
- In a large pot, cook ground beef or Italian sausage over medium heat until browned.
- Drain excess fat if needed.
Add Aromatics:
- Add chopped onion and minced garlic to the pot.
- Sauté until onion is soft and fragrant, about 2-3 minutes.
Create the Soup Base:
- Pour in chicken or beef broth, diced tomatoes, tomato sauce, and marinara sauce.
- Stir in dried basil, oregano, Italian seasoning, and red pepper flakes.
- Bring the mixture to a gentle boil.
Cook the Pasta:
- Add the uncooked pasta directly to the soup.
- Reduce heat to a simmer and cook for 10-12 minutes or until pasta is tender.
Cheese Mixture:
- In a small bowl, combine ricotta, mozzarella, and Parmesan cheese.
- Mix well and set aside.
Serve:
- Ladle soup into bowls.
- Add a generous spoonful of the cheese mixture on top.
- Garnish with fresh basil and enjoy.
Notes
- For a vegetarian version, use lentils or mushrooms instead of meat.
- To make it gluten free, substitute with gluten free pasta.
- Store leftovers in the fridge for up to 3 days.
