Hearty Weeknight Lasagna Soup
This hearty lasagna soup has all the comforting flavors of traditional lasagna in a convenient one-pot meal, perfect for a weeknight dinner.
Equipment
- large pot or Dutch oven
- spoon
- small bowl
Ingredients
Meat & Aromatics
- 1 lb ground beef or Italian sausage
- 1 large onion
- 3-4 garlic cloves
- 1 tbsp olive oil
Tomato Base
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
Soup Base & Noodles
- 4-6 cups beef or vegetable broth
- 8-10 sheets lasagna noodles
Cheese & Herbs
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1/4 cup fresh parsley or 1 tbsp dried
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional
- Salt and black pepper to taste
For Serving
- 1 cup shredded mozzarella cheese for individual servings
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven, then brown the ground meat and drain any excess fat.
- Add chopped onion and cook until softened, then stir in minced garlic and dried herbs, cooking until fragrant.
- Stir in tomato paste and cook for a few minutes, then pour in crushed tomatoes and tomato sauce.
- Simmer the sauce for 10-15 minutes to allow flavors to meld, seasoning with salt and pepper.
- Add 4 cups of broth to the pot, bring to a boil, and add broken lasagna noodles to cook until al dente.
- While noodles cook, combine ricotta cheese, Parmesan, and parsley in a small bowl, seasoning lightly.
- Ladle soup into bowls and top with a dollop of the ricotta mixture, mozzarella, and extra Parmesan before serving.
Notes
For a spicier kick, increase the amount of red pepper flakes. You can also add a splash of red wine with the broth for extra depth of flavor. If you prefer a vegetarian option, simply omit the ground meat and use extra vegetables like mushrooms and zucchini.