Description
This easy lasagna soup recipe brings all the flavors of traditional lasagna into a comforting, one-pot soup! Perfect for a quick and delicious weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage (or a mix)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 cup water
- 8 ounces lasagna noodles, broken into small pieces
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
Instructions
- Heat olive oil in a large pot over medium high heat. Brown ground beef or sausage, breaking it up with a spoon. Drain excess grease.
- Add chopped onion and minced garlic. Cook until onion is softened (3-5 minutes).
- Stir in oregano, basil, and red pepper flakes (if using). Add crushed tomatoes and tomato sauce.
- Pour in beef broth and water. Bring to a simmer, then add broken lasagna noodles. Season with salt and pepper.
- Reduce heat to medium low, cover, and simmer for 15-20 minutes, or until noodles are tender. Stir occasionally.
- In a bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg. Mix well.
- Once noodles are cooked, drop spoonfuls of ricotta cheese mixture into the soup. Gently stir to incorporate some, leaving some dollops intact.
- Ladle soup into bowls and serve immediately. Garnish with extra Parmesan cheese and fresh parsley, if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg