Easy Lasagna Soup: A Comfort Food Classic
This hearty lasagna soup is a quick and easy weeknight meal that tastes just like lasagna but without all the work! Perfect for a cozy night in.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 pound Ground beef
- 28 ounces Crushed tomatoes
- 15 ounces Tomato sauce
- 15 ounces Ricotta cheese
- 1 Egg lightly beaten
- 1/2 cup Parmesan cheese grated
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 9 Lasagna noodles broken into 1-inch pieces (oven-ready preferred)
- 2 cups Vegetable broth
- 1 cup Mozzarella cheese shredded
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in crushed tomatoes, tomato sauce, ricotta cheese, egg, Parmesan cheese, oregano, basil, salt, and pepper. Mix well to combine.
- Add the broken lasagna noodles and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- Stir in mozzarella cheese during the last 5 minutes of cooking, or until melted and bubbly.
- Serve hot, garnished with extra Parmesan cheese if desired.
Notes
For a spicier soup, add a pinch of red pepper flakes. You can also substitute Italian sausage for the ground beef, or use a combination of both. Leftovers can be stored in the refrigerator for up to 3 days.