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Lasagna Soup Recipe: Easy Weeknight Dinner
why make this recipe
Easy Lasagna Soup is perfect for busy nights when you crave a hearty meal but don’t want to spend hours in the kitchen. It combines all the classic flavors of traditional lasagna in a warm and comforting soup form. This recipe is simple, quick, and uses one pot, making clean-up a breeze. Plus, it’s a great way to feed the family and impress guests with minimal effort!
how to make Easy Lasagna Soup
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Parmesan cheese for serving
- Fresh basil for garnish
Directions:
- In a large pot, brown the ground beef over medium heat.
- Add the chopped onion and minced garlic. Cook until softened.
- Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles. Reduce heat and simmer until the noodles are cooked, about 10-15 minutes.
- Stir in the ricotta and mozzarella until melted.
- Serve hot, garnished with Parmesan and fresh basil.
how to serve Easy Lasagna Soup
Serve this delicious soup in bowls with a sprinkle of Parmesan cheese on top and a few fresh basil leaves for a pop of color. It pairs wonderfully with a slice of crusty bread or a simple green salad on the side. Invite friends and family to enjoy this comforting dish together!
how to store Easy Lasagna Soup
If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Just make sure to leave some space in the container as the soup will expand when frozen. Thaw in the refrigerator before reheating.
tips to make Easy Lasagna Soup
- For extra flavor, consider adding Italian sausage along with the ground beef.
- You can customize the soup with your favorite vegetables like spinach, mushrooms, or bell peppers.
- Adjust the seasoning according to your taste. If you like it spicy, add a pinch of red pepper flakes.
- Use no-boil lasagna noodles for an even quicker option.
variation
Consider making a vegetarian version by substituting the ground beef with plant-based meat or lentils. You can also use ricotta made from almond or soy milk for a dairy-free option.
FAQs
Can I use store-bought sauce instead of crushed tomatoes?
Yes, you can! Just use about 2-3 cups of your favorite marinara sauce.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance and reheat it on the stovetop before serving.
How do I get the soup thicker?
If you prefer a thicker soup, add more broken lasagna noodles or reduce the amount of broth. You can also mash some of the noodles once they are cooked to thicken the soup further.
Easy Lasagna Soup
A comforting soup that combines all the classic flavors of traditional lasagna, making it perfect for busy nights.
Ingredients
Main Ingredients
- 1 lb ground beef You can substitute with Italian sausage for extra flavor.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes Or use 2-3 cups of your favorite marinara sauce.
- 4 cups chicken or vegetable broth Adjust the amount for a thicker soup.
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste Salt and pepper Adjust according to your preference.
- 8 oz lasagna noodles, broken into pieces Use no-boil noodles for quicker preparation.
- 1 cup ricotta cheese Can substitute with dairy-free ricotta if desired.
- 1 cup shredded mozzarella cheese
- to taste Parmesan cheese for serving
- for garnish Fresh basil
Instructions
Cooking
- In a large pot, brown the ground beef over medium heat.
- Add the chopped onion and minced garlic. Cook until softened.
- Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
- Add the broken lasagna noodles. Reduce heat and simmer until the noodles are cooked, about 10-15 minutes.
- Stir in the ricotta and mozzarella until melted.
- Serve hot, garnished with Parmesan and fresh basil.
Notes
If you have leftovers, let the soup cool completely and store in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen; remember to leave space in the container as the soup will expand.
