Easy Lasagna Soup Recipe

Easy Lasagna Soup

This recipe combines the hearty flavors of lasagna into a warm and comforting soup, perfect for a quick and easy weeknight meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground beef (or half ground beef, half Italian sausage)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (24-ounce) jar your favorite marinara sauce
• 2 cups beef broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese

Cooking Guide:

1. Brown the meat: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
2. Sauté the vegetables: Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Build the soup base: Add the crushed tomatoes, diced tomatoes (undrained), marinara sauce, beef broth, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.
4. Cook the noodles: Add the broken lasagna noodles to the soup pot. Cook according to package directions for al dente (slightly firm) noodles, stirring occasionally, until the noodles are tender.
5. Cheese it up: Once the noodles are cooked, remove the pot from heat and stir in the shredded mozzarella cheese. Let the cheese sit for a minute to melt, then stir in the ricotta cheese.
6. Serve: Ladle the hot lasagna soup into bowls and enjoy!

Tips:

• Customize your protein: Don’t have ground beef or sausage? No problem! You can use ground chicken, turkey, or even crumbled tofu for a vegetarian option.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• For a thicker soup: If you prefer a thicker soup, you can mash some of the cooked diced tomatoes with a fork before adding them to the pot.
• Leftovers: Lasagna soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to thin it out.
• Frozen delight: This soup can also be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Serve it up right: Pair your lasagna soup with a side salad and crusty bread for a complete and satisfying meal.