Lasagna Soup
This Lasagna Soup is a hearty and flavorful twist on the classic Italian dish, combining the layers of lasagna into a comforting bowl of soup. It's perfect for chilly evenings and easy to prepare, offering all the delicious flavors you love in a lasagna but in a simpler format.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups and spoons
- 1 ladle
- 6 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage Can substitute ground turkey or a plant-based alternative.
- 1 14.5-ounce can diced tomatoes
- 1 6-ounce can tomato paste
- 4 cups chicken or beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 lasagna noodles broken into pieces
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper To taste
- Fresh basil For garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
- Add minced garlic and the ground beef or Italian sausage to the pot. Cook until browned, breaking up the meat with a wooden spoon, about 6-8 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes, tomato paste, chicken or beef broth, dried basil, and dried oregano. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles and reduce heat to a simmer. Cook for about 10-12 minutes or until noodles are al dente.
- Gently stir in the chopped spinach until wilted, about 2 minutes. Season the soup with salt and pepper to taste.
- To serve, spoon the soup into bowls and top each with a dollop of ricotta cheese and a sprinkle of shredded mozzarella. Add fresh basil for garnish if desired.
- For a spicier version, add red pepper flakes to taste before serving.
Notes
You can substitute ground turkey or a plant-based alternative for a lighter version.
Feel free to add extra vegetables like bell peppers or mushrooms for added nutrition.
This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove before serving.
For a spicier version, add red pepper flakes to taste.