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Lasagna Soup

A heartwarming and comforting soup version of classic lasagna, perfect for cozy nights and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil For sautéing garlic and vegetables.
  • 1 medium Onion, diced Adds sweetness and depth.
  • 2 cloves Garlic, minced Essential for flavor.
  • 1 pound Ground Beef or Italian Sausage Can substitute with ground turkey.
  • 28 ounces Canned Diced Tomatoes Creates the base of the soup.
  • 2 tablespoons Tomato Paste For added richness.
  • 4 cups Vegetable or Chicken Broth Foundation of the soup.
  • 9 ounces Lasagna Noodles, broken Embodies classic lasagna essence.
  • 1 tablespoon Italian Seasoning Provides aromatic flavor.
  • 2 cups Spinach or Kale Nutritious addition.
  • 1 cup Ricotta Cheese For creaminess.
  • 1 cup Mozzarella Cheese, shredded Essential for a cheesy topping.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until soft.
  2. Stir in the minced garlic and cook until fragrant.
Cooking
  1. Add the ground beef or sausage to the pot and cook until browned, breaking it apart with a spoon.
  2. Stir in the canned diced tomatoes (with juice) and tomato paste, cooking for an additional 2 minutes.
  3. Pour in the vegetable or chicken broth, then add the Italian seasoning, salt, and pepper. Bring to a boil.
  4. Stir in the broken lasagna noodles and let the mixture boil before reducing to a simmer. Cook for about 10 minutes until noodles are tender.
  5. Add the spinach or kale and simmer for another couple of minutes until wilted.
  6. Serve the soup hot, dolloping ricotta cheese on top and sprinkling with shredded mozzarella.

Notes

You can customize the soup by adding vegetables or using different proteins. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.