Description
Easy Lasagna Soup is a warm, hearty, one-pot meal with all the classic flavors of lasagna—rich tomato broth, tender pasta, ground meat, and melty cheese—ready in a fraction of the time.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if necessary.
- Add diced onion and sauté until softened, about 3-4 minutes. Stir in garlic and cook for another 30 seconds.
- Add broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and add broken lasagna noodles. Simmer for 10-12 minutes, or until noodles are tender.
- In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
- Ladle soup into bowls and top each serving with a generous spoonful of the cheese mixture.
- Garnish with fresh parsley or basil if desired and serve hot.
Notes
- Use gluten-free noodles if needed.
- Store leftovers in the fridge for up to 4 days—add extra broth when reheating as the soup thickens over time.
- Swap in ground turkey or plant-based meat for a lighter or vegetarian version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 8g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg