Lasagna soup is a delicious and hearty soup that is inspired by the classic Italian pasta dish, lasagna. This soup has all the familiar flavors of lasagna but in a comforting and warming soup form that is perfect for a cold day.
How To Make:
To make lasagna soup, you start by browning ground beef in a large pot or Dutch oven. Then, you add chopped onions, garlic, and diced tomatoes. Next, you add beef broth, water, and seasonings like oregano, basil, and bay leaves. Once the soup is simmering, add lasagna noodles broken into pieces and let them cook until tender.
To finish the soup, you stir in ricotta cheese, Parmesan cheese, and fresh spinach until they are melted and incorporated into the soup. Ladle the soup into bowls and top each serving with a dollop of ricotta cheese and some grated Parmesan cheese.
Lasagna soup is a great way to enjoy the flavors of lasagna in a more convenient and easy-to-eat form. It's also a great way to use up leftover lasagna noodles or sauce, and it's a dish that can easily be customized to suit your tastes. You can add more vegetables like diced carrots, bell peppers, or mushrooms, or you can swap out the ground beef for ground turkey or sausage. Whatever your preference, lasagna soup is sure to become a new favorite in your soup recipe collection.
Tips and Variations:
Tips:
Use ground beef, Italian sausage, or turkey to give the soup a meaty flavor.
For a little heat, add some cayenne pepper or red pepper flakes.
Use canned tomatoes or fresh tomatoes to make the soup base.
Use chicken broth or beef broth to give the soup a rich flavor.
Don't forget the cheese! Add some shredded mozzarella, parmesan, or ricotta cheese on top of the soup before serving.
Variations:
Vegetarian lasagna soup: Skip the meat and use vegetable broth instead of chicken or beef broth. You can also add some chopped veggies like zucchini, bell peppers, and mushrooms.
Mexican lasagna soup: Add some taco seasoning, black beans, corn, and top with cilantro and shredded cheddar cheese.
Creamy lasagna soup: Add some heavy cream or half and half to the soup base to give it a rich and creamy texture.
Instant Pot lasagna soup: Cook the meat and onion in the Instant Pot on the sauté mode, then add the remaining ingredients and pressure cook for 10 minutes.
Slow cooker lasagna soup: Brown the meat and onion in a skillet, then add all ingredients to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 4 cups beef or chicken broth
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
Heat a large pot over medium-high heat. Stirring occasionally, add the ground beef and cook until browned.
Add the chopped onion and garlic to the pot and cook until the onion is translucent.
Stir in the Italian seasoning and red pepper flakes (if using), and cook for an additional 1-2 minutes.
Add the diced tomatoes (undrained), tomato sauce, and broth to the pot. Bring to a simmer.
Add the broken lasagna noodles to the pot and cook until tender, about 10-12 minutes.
Stir in the shredded mozzarella and Parmesan cheese. Season with salt and pepper to taste.
Ladle the soup into bowls and serve hot, topped with additional shredded cheese if desired.