Description
This lasagna soup turns classic lasagna into a cozy, 30-minute soup loaded with tender noodles, savory meat, and a cheesy, creamy tomato broth. It’s the perfect easy weeknight dinner and a family favorite on chilly nights.
Ingredients
Scale
- 8 ounces lasagna noodles, broken into bite-size pieces (about 10 noodles)
- 1 tablespoon olive oil, plus more for drizzling
- 1 medium onion, chopped
- 1 pound ground beef or Italian sausage
- 3 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 can (15 ounces) crushed tomatoes
- 1 cup water
- 1/2 cup chopped fresh basil, plus extra for topping
- 1/3 cup grated parmesan cheese, plus more for serving
- 1/4 cup heavy cream or half-and-half
- Ricotta cheese, for topping
- Salt and pepper, to taste
Instructions
- Cook the broken lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain, drizzle with a little olive oil, and set aside.
- In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the chopped onion and cook until softened, 3–4 minutes.
- Add the ground beef, garlic, and dried oregano. Cook, breaking up the meat, until browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
- Stir in the tomato paste and cook for 2 minutes, stirring frequently.
- Pour in the chicken broth, crushed tomatoes, and water. Stir, bring to a simmer, then reduce the heat and simmer uncovered for about 10 minutes.
- Stir in the cooked noodles, chopped basil, and grated parmesan. Simmer for 2–3 minutes more to warm through.
- Add the heavy cream or half-and-half and stir to combine. Season to taste with salt and pepper.
- Ladle the soup into bowls and top each with a spoonful of ricotta, extra parmesan, and fresh basil before serving.
Notes
For a lighter soup, use lean ground turkey and half-and-half instead of heavy cream.
– To make it vegetarian, omit the meat and use vegetable broth, adding extra veggies like mushrooms or zucchini.
– If you plan to freeze the soup, freeze the soup base without the noodles and add freshly cooked noodles when reheating.
– Any short pasta shape can be used instead of lasagna noodles.
– A heavy-bottomed pot or Dutch oven works best for even simmering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian American