How to Make Lasagna Soup
Step 1: Cook the Meat
In a large pot or Dutch oven, cook the ground beef or sausage over medium heat until browned, breaking it into small pieces as it cooks. Drain any excess fat if necessary.
Step 2: Sauté Aromatics
Add the diced onion to the pot and sauté until it’s soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Build the Base
Pour in the broth, diced tomatoes, and tomato paste. Stir to combine, then add the basil, oregano, crushed red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a simmer.
Step 4: Cook the Noodles
Add the broken lasagna noodles directly into the pot. Let them cook in the soup until tender, about 10–12 minutes, stirring occasionally to prevent sticking.
Step 5: Prepare the Topping
While the noodles are cooking, mix the ricotta, mozzarella, and Parmesan cheeses in a small bowl. Add a dash of salt and pepper, and set aside.
Step 6: Finish the Soup
Taste the soup and adjust the seasonings as needed. Once the noodles are cooked through, remove the pot from the heat.
Step 7: Assemble and Serve
Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh parsley or basil for a pop of color and extra flavor. Serve hot with crusty bread or garlic toast on the side.
Tips for Perfect Lasagna Soup
- Choose Your Protein: Use ground turkey or chicken for a lighter version, or go vegetarian by adding mushrooms, zucchini, or spinach instead of meat.
- Al Dente Noodles: Cook the noodles in the soup for maximum flavor, but keep an eye on them to ensure they don’t overcook.
- Cheese Swirl: For a creamier texture, stir the ricotta mixture directly into the soup instead of dolloping on top.
- Meal Prep Option: Cook the soup without the noodles, then add fresh pasta when reheating to avoid soggy noodles.
- Boost the Flavor: A splash of balsamic vinegar or a pinch of sugar can balance the acidity of the tomatoes.
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