Ingredients
1 lb ground beef (or turkey)
1 can crushed tomatoes (15 oz)
1 can tomato sauce (15 oz)
1 onion, chopped
2 garlic cloves, minced
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese
1 cup lasagna noodles (broken into pieces)
2 cups chicken or vegetable broth
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Instructions
Brown the Ground Meat: In a large pot, heat the ground beef over medium heat until fully cooked, then drain any excess fat.
Sauté Vegetables: Add the chopped onion and minced garlic to the pot, cooking until they are softened and fragrant.
Add Tomatoes & Broth: Stir in the crushed tomatoes, tomato sauce, and broth, and season with basil, oregano, salt, and pepper.
Simmer: Bring the soup to a simmer, then add the broken lasagna noodles. Let the soup simmer for about 10-15 minutes, or until the noodles are fully cooked.
Add Cheese: Once the noodles are tender, remove the soup from the heat and stir in the ricotta and mozzarella cheese, allowing the cheese to melt and make the soup creamy.
Serve: Serve hot, garnished with extra mozzarella, parmesan cheese, and fresh basil if desired.
Notes
egetarian Option: Swap the ground beef for lentils, mushrooms, or plant-based sausage for a vegetarian version of this soup.
Gluten-Free Option: Use gluten-free lasagna noodles or rice noodles to make this soup gluten-free.
Make-Ahead: Lasagna Soup can be made ahead and stored in the fridge for up to 4 days. Reheat gently over the stove, adding a little extra broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 375 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Lasagna Soup, Comfort Food, Italian Soup, Ground Beef Soup, Easy Lasagna, Quick Soup Recipe