Instructions
1. Cook the Meat:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or sausage and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess fat, if necessary.
2. Sauté the Aromatics:
Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using), cooking for another minute until fragrant.
3. Build the Base:
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Add the crushed tomatoes and broth, stirring well to combine. Bring the mixture to a boil.
4. Cook the Noodles:
Reduce the heat to a simmer and add the broken lasagna noodles. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy.
5. Add the Creaminess:
Stir in the ricotta cheese, heavy cream, and Parmesan cheese, mixing until the soup is creamy and well combined. Season with salt and pepper to taste.
6. Finish with Mozzarella:
Sprinkle the shredded mozzarella cheese over the top of the soup. Cover the pot and let it sit off the heat for a few minutes to allow the cheese to melt.
7. Serve:
Ladle the soup into bowls and garnish with fresh basil and additional Parmesan cheese if desired. Serve warm and enjoy!
Tips for the Best Lasagna Soup
- Customize Your Protein: Swap out the beef or sausage for ground turkey, chicken, or even plant-based meat for a vegetarian option.
- Use Pre-Cooked Noodles: If you have leftover lasagna noodles, chop them up and add them to the soup for a quick shortcut.
- Make It Ahead: Lasagna soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
- Gluten-Free Option: Use gluten-free lasagna noodles or substitute with a different pasta shape.
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