Easy Lasagna Soup

$- 1 pound ground beef (or Italian sausage for added flavor) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 (28-ounce) can crushed tomatoes - 4 cups beef broth (low-sodium recommended) - 8 ounces lasagna noodles, uncooked and broken into smaller pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese In this recipe, you can choose between ground beef or Italian sausage. Both will give your soup a rich and savory taste. The crushed tomatoes provide a thick base. The beef broth adds depth. Lasagna noodles are key to the dish's hearty feel. The mix of ricotta, mozzarella, and Parmesan gives a creamy and cheesy finish. - 2 teaspoons dried oregano - 2 teaspoons dried basil - 1 teaspoon red pepper flakes (optional for heat) - Salt and freshly ground black pepper to taste Seasonings make this soup shine. Oregano and basil are classic Italian herbs. They add warmth and aroma. Red pepper flakes bring a touch of heat. Adjust the salt and pepper to fit your taste. - Fresh basil leaves - Additional cheese Garnishes make your soup look and taste even better. Fresh basil adds color and flavor. Extra cheese on top enhances the creaminess. You can add these when serving to impress your guests or family. For the full recipe, you can check out the complete guide. Enjoy making your delicious Easy Lasagna Soup! Start by heating a large stock pot over medium heat. Add a drizzle of olive oil to the pot. Once it’s warm, toss in a finely chopped medium onion. Sauté the onion for 3-4 minutes until it turns translucent and smells great. Next, add 3 minced cloves of garlic. Stir it around for another minute until the garlic is fragrant and lightly golden. Now, it’s time to brown the meat. Add 1 pound of ground beef or Italian sausage to the pot. Use a wooden spoon to break the meat into smaller pieces. Cook the meat until it turns brown and is no longer pink. This should take about 5-7 minutes. If you see too much fat, drain some of it out. With the meat browned, it’s time to add flavor. Stir in a 28-ounce can of crushed tomatoes and 4 cups of beef broth. Add 2 teaspoons of dried oregano, 2 teaspoons of dried basil, and 1 teaspoon of red pepper flakes if you like some heat. Increase the heat and bring the mixture to a gentle boil. Once it boils, reduce the heat to a simmer. Now, add 8 ounces of uncooked lasagna noodles, broken into smaller pieces. Cook them according to the package instructions, usually about 10-12 minutes. You want the noodles to be tender but still slightly firm. After your noodles are cooked, it’s time for the creamy goodness. Stir in 1 cup of ricotta cheese. This will melt and blend into the soup, making it rich and delicious. Taste the soup and add salt and freshly ground black pepper to your liking. Now, ladle the hot soup into bowls. Top each bowl with shredded mozzarella and a sprinkle of grated Parmesan cheese. For a lovely finish, garnish each bowl with fresh basil leaves. This adds a burst of color and flavor. You can find the Full Recipe for more details. - Achieving the right noodle texture For the best noodles, avoid overcooking. Cook until they are slightly firm, or al dente. This will keep them from becoming mushy in the soup. Stir occasionally to ensure even cooking. - Adjusting seasoning for personal taste Taste the soup before serving. You can add more salt, pepper, or herbs based on your liking. If you want a kick, sprinkle in more red pepper flakes or add a dash of hot sauce. - Presentation ideas for a restaurant-style look Use deep, rustic bowls to serve the soup. Top each bowl with extra cheese and fresh basil. This makes the dish look inviting and delicious. You can also drizzle a bit of olive oil for shine. - Side dishes to accompany the soup Serve with crusty bread or garlic bread for dipping. A simple green salad can add freshness and balance the meal. Pairing with a light wine can also enhance the flavors. - Making in advance and reheating You can prepare the soup a day ahead. Let it cool, then store it in the fridge. Reheat it on the stove over low heat, stirring often, until warm. This helps blend the flavors even more. - Freezing portions for later For longer storage, freeze portions in airtight containers. Leave a little space at the top for expansion. To thaw, place in the fridge overnight or heat directly from the freezer on low heat. {{image_4}} You can make this soup meat-free. Substitute the ground beef with vegetables like zucchini or bell peppers. You can also use plant-based meat for a similar texture. Instead of beef broth, use vegetable broth for a lighter taste. This keeps the soup rich and full of flavor without meat. Feel free to play with cheese. Instead of just ricotta, try mixing in goat cheese or cream cheese for a unique taste. You can add spinach or mushrooms for extra nutrition and flavor. Both ingredients pair well with the soup’s savory base. They add a nice touch of earthiness. Want a little heat? Start with red pepper flakes. You can add them to taste while cooking. For more heat, use fresh chili or a splash of hot sauce. This lets you control the soup's spiciness and make it just how you like it. To store leftovers safely, let the soup cool first. Use an airtight container to keep it fresh. You can keep it in the fridge for up to three days. For best flavor, eat it within two days. To freeze lasagna soup, let it cool completely. Pour the soup into freezer-safe bags or containers. Be sure to leave some space for expansion. You can freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge. To preserve texture and flavor, reheat the soup on the stovetop. Warm it over medium heat, stirring often. You can also use the microwave, but it may not keep the same texture. Heat it in short bursts, stirring in between, for even warming. Yes, you can! To make Easy Lasagna Soup in a slow cooker, brown the meat first. Then, add the cooked meat, onions, garlic, crushed tomatoes, beef broth, and seasonings to the slow cooker. Stir well. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the broken lasagna noodles in the last 30 minutes of cooking. This way, they will soften but not get too mushy. If you don’t have ricotta cheese, you have options! You can use cottage cheese instead. It gives a similar texture and taste. For a creamier option, try cream cheese. If you want a dairy-free choice, look for vegan ricotta made from nuts or tofu. These substitutes will still give your soup a comforting creaminess. To know when your soup is ready, watch for these signs: the noodles should be tender but still firm. Taste a noodle to check. The soup should be hot and bubbling. If the noodles feel too soft, you may have cooked them too long. Make sure to serve it right away for the best texture. In summary, this blog post detailed how to make Easy Lasagna Soup. We explored key ingredients like ground meat and rich tomatoes, along with seasonings that add great flavor. I shared tips for cooking, serving, and storing your soup, plus variations for different tastes. The goal is to create a warm and tasty dish everyone will love. Enjoy making your lasagna soup and make it your own!$

Warm up your evenings with this delicious Easy Lasagna Soup that brings all the classic flavors of lasagna into a cozy bowl! Packed with ground beef, cheesy goodness, and fragrant herbs, this comforting recipe is a breeze to make and perfect for chilly nights. Impress your family with rich flavors and delightful aromas that will have them asking for seconds.

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Ingredients

1 pound ground beef (or Italian sausage for added flavor)

1 medium onion, finely chopped

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

4 cups beef broth (low-sodium recommended)

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon red pepper flakes (optional for heat)

8 ounces lasagna noodles, uncooked and broken into smaller pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

Instructions

In a large stock pot, add a drizzle of olive oil and warm it over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and aromatic.

Incorporate the minced garlic into the pot, stirring for an additional minute until the garlic is fragrant and lightly golden.

Next, add the ground beef (or sausage) to the pot. Use a wooden spoon to break the meat into smaller pieces. Cook until browned and no longer pink, approximately 5-7 minutes. If there’s excess fat, carefully drain it from the pot.

Stir in the crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes (if using). Increase the heat to bring the mixture to a gentle boil.

Once boiling, reduce the heat to a simmer. Add the broken lasagna noodles and cook according to the package instructions, typically about 10-12 minutes, or until the noodles reach a tender but slightly al dente texture.

After the noodles are cooked, stir in the ricotta cheese, allowing it to melt and blend into the soup. Taste and season with salt and freshly ground black pepper to your liking.

Ladle the steaming soup into bowls, generously topping each serving with shredded mozzarella and a sprinkle of grated Parmesan cheese.

Finish by garnishing each bowl with fresh basil leaves, adding a burst of color and flavor.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

Presentation Tips: Serve the soup in rustic, deep bowls to keep it warm. Boost the visual appeal by sprinkling extra cheese on top for a delicious cheesy finish. For a delightful experience, create a charcuterie board with slices of crusty bread and a selection of cured meats and cheeses, perfect for dipping alongside the soup!