Description
This comforting Lasagna Soup brings together the classic flavors of lasagna in a hearty, easy-to-make dish. Featuring ground beef or Italian sausage, rich tomatoes, and creamy cheeses, it’s perfect for a cozy dinner any night of the week. Enjoy a warm bowl topped with a cheesy mixture for a delightful twist on a beloved favorite.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 can (15 ounces) tomato sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the ground beef or Italian sausage to the pot. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Once the meat is browned, add the diced onion and cook until the onion is translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the crushed tomatoes, chicken or vegetable broth, and tomato sauce to the pot. Stir to combine.
- Season the mixture with dried basil, dried oregano, sugar, salt, and pepper. Stir well to incorporate all the spices.
- Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld.
- While the soup is simmering, bring a separate pot of salted water to a boil.
- Add the broken lasagna noodles to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, drain the noodles and set them aside. You can toss them with a little olive oil to prevent sticking.
- After the soup has simmered for 15 minutes, add the cooked lasagna noodles to the pot. Stir to combine.
- Allow the soup to simmer for an additional 5 minutes, letting the noodles absorb some of the flavors.
- In a small bowl, mix together the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. This will be your cheesy mixture.
- To serve, ladle the lasagna soup into bowls.
- Add a generous spoonful of the ricotta cheese mixture on top of each bowl of soup.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the soup.
- If desired, garnish with fresh basil or parsley for added flavor and presentation.
- Serve hot and enjoy your delicious lasagna soup!
- Store any leftover lasagna soup in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally until heated through.
- If the soup has thickened too much in the fridge, you can add a splash of broth or water to reach your desired consistency.
- For a vegetarian version, substitute the meat with mushrooms or lentils and use vegetable broth.
- Add vegetables such as spinach, zucchini, or bell peppers for extra nutrition and flavor.
- Experiment with different types of cheese, such as provolone or gouda, for a unique twist.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Für eine vegetarische Version das Fleisch durch Pilze oder Linsen ersetzen und Gemüsebrühe verwenden.
- Gemüse wie Spinat, Zucchini oder Paprika hinzufügen für zusätzliche Nährstoffe und Geschmack.
- Mit verschiedenen Käsesorten experimentieren, wie Provolone oder Gouda, für eine einzigartige Note.
- Prep Time: 15 minutes
- Cook Time: 30 minutes