Lasagna Soup Recipe
This lasagna soup is ready in just 35 minutes and serves 6 generous portions. Each spoonful is filled with tender noodles, savory meat, and a rich tomato-based broth. It's also great in a slow cooker, making it super versatile.
Ingredients
- 1 pound ground meat beef, turkey, or Italian sausage
- 4 cups low-sodium chicken stock
- 28 ounces marinara sauce
- 9 ounces lasagna noodles broken into smaller pieces
- Ricotta cheese to taste, for topping
- 1.5 teaspoons Italian seasoning blend of oregano and herbs
Instructions
- Heat a large pot over medium-high heat. Add olive oil and toss in diced onions. Cook for 5 minutes until they're soft and golden.
- Add ground beef to the pot. Cook, stirring occasionally, until it browns. Add minced garlic and cook for another minute until fragrant.
- Pour in diced tomatoes, marinara sauce, and beef broth. Stir well and bring to a boil. Reduce heat and simmer for 10 minutes to blend flavors.
- Break lasagna noodles into pieces and add them to the pot. Cook for 8-10 minutes until tender.
- Serve hot with a dollop of ricotta cheese and fresh basil on top.
Notes
- For the best texture, cook pasta separately in bite-sized pieces and add to individual bowls when serving to prevent it from getting mushy.
- Adding a Parmesan rind while simmering enhances the depth of flavor.
- Mix hot broth with ricotta cheese to create a creamy cheese topping.
- Store leftovers in an airtight container in the fridge for 3-4 days. Keep the noodles separate to avoid them getting soggy.
- Freeze for up to 3 months (without the pasta), allowing it to cool before storing in freezer-safe containers. Thaw in the fridge before reheating.
- Reheat gently on the stovetop, stirring occasionally, and add a bit of broth if it thickens too much.