Lasagna Soup Recipe
This dish comes together quickly in one pot. Start by browning the meat and softening the onions to build the base flavors. Next, add the broth, marinara, and tomatoes to create a rich, savory broth. Cooking the broken lasagna noodles directly in the soup infuses them with flavor. The finishing touch? A creamy ricotta mixture and melty cheese topping that mimics lasagna’s signature layers.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion diced
- 4 garlic cloves minced
- 6 cups chicken or beef broth
- 2 cups marinara sauce
- 1 can 14 oz diced tomatoes
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot, brown the ground beef or sausage over medium heat. Drain any excess fat.
- Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour in the chicken or beef broth, marinara sauce, and diced tomatoes. Season with Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles and reduce the heat to a simmer. Cook until the noodles are tender, about 10–12 minutes.
- In a small bowl, mix the ricotta cheese, half of the Parmesan, and a pinch of salt.
- Once the noodles are cooked, ladle the soup into bowls. Add a dollop of the ricotta mixture on top and sprinkle with mozzarella and remaining Parmesan cheese.
- Garnish with fresh basil and serve hot.
Notes
This recipe serves 6 hearty portions.