The Best Lasagna Soup
Ah, the joy of cozying up with a big bowl of warm soup, especially when it’s something as delightful as Lasagna Soup! This recipe has become a staple in my home, and I can’t tell you how many times it has saved the day—especially on those busy weeknights when I just want comfort food without the fuss. Imagine all the flavors of your favorite lasagna, but in a rich and hearty soup form. It’s a total game changer!
One of my fondest memories tied to this recipe is the first time I made it for a potluck. I was a little nervous, thinking everyone would compare it to their favorite lasagna, but the smiles and satisfied bellies at the end of the night told me I hadn’t just hit a home run—I had scored a grand slam! So grab your apron, and let’s dive into the deliciousness of this Lasagna Soup!
What’s in The Best Lasagna Soup?
– Ground beef or Italian sausage: This is your flavor powerhouse! I usually opt for Italian sausage for an extra punch, but ground beef works perfectly too.
– Medium onion: Diced for that lovely base flavor. I always choose yellow or white onions—so sweet and aromatic!
– Garlic: Three cloves, minced. If you’re like me and can’t get enough garlic, feel free to add more. There’s no such thing as too much garlic, right?
– Crushed tomatoes: One 28-ounce can. This gives our soup that rich, tomatoey goodness that’s essential for lasagna flavor.
– Beef broth: Four cups of this liquid gold will deepen the flavor, making it warm and hearty.
– Italian seasoning: Just a teaspoon of this mix brings all those Mediterranean herbs in harmony.
– Red pepper flakes: Optionally, toss in half a teaspoon for a bit of heat. I like my soup with a kick!
– Lasagna noodles: Eight ounces, broken into pieces—who needs perfect squares when deliciousness is at stake?
– Ricotta cheese: A cup for that creamy texture; this is where lasagna dreams come true!
– Shredded mozzarella cheese: One cup for topping—you can never have too much gooey cheese!
– Grated Parmesan cheese: Just a quarter cup for a salty, nutty finish.
– Fresh parsley: Chopped for a touch of freshness and color.
– Salt and pepper: To taste, because seasoning is everything!
– Olive oil: For cooking; a good quality extra virgin olive oil adds so much flavor.
Is The Best Lasagna Soup Good for You?
Let’s chat about the health benefits of this mouthwatering soup! The ground beef or Italian sausage provides protein, which is fantastic for muscle building—just don’t go overboard, okay? For a lighter option, you can always sub in some mushrooms or lentils. Speaking of proteins, the ricotta cheese and mozzarella cheese are also great sources which add creaminess and flavor, but let’s be real—everything in moderation, friends!
The crushed tomatoes are a treasure chest of vitamins C and K, and they contain antioxidants that support heart health. Throw in the onion and garlic, both known for their immune-boosting properties, and you’ve got yourself a bowl of goodness! Just keep in mind the sodium levels from the beef broth and cheese, especially if you’re watching your salt intake. Always a good idea to check those labels!
Ingredients List
– 1 pound ground beef or Italian sausage
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (28 ounces) crushed tomatoes
– 4 cups beef broth
– 1 teaspoon Italian seasoning
– 1/2 teaspoon red pepper flakes (optional)
– 8 ounces lasagna noodles, broken into pieces
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (for garnish)
– Salt and pepper to taste
– Olive oil for cooking
How to Make The Best Lasagna Soup?
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Toss in the diced onion and sauté for about 2-3 minutes until softened and getting a little translucent.
2. Add the minced garlic and let it cook until fragrant for about another minute. The aroma is just heavenly!
3. Now it’s time for the stars of the show! Add in the ground beef or Italian sausage, breaking it up with a spoon as it cooks until it’s nicely browned. Don’t forget to drain any excess fat if you’re using meat!
4. Stir in the crushed tomatoes, beef broth, Italian seasoning, and if you like a little excitement, toss in those red pepper flakes. Season it with a sprinkle of salt and pepper, bring the whole mixture to a simmer, and just let it meld together.
5. Once it’s bubbling away, gently stir in your broken lasagna noodles. Let that soup cook for about 10-12 minutes, or until the noodles are tender and ready to soak up all the flavors.
6. While the soup is doing its thing, place a bowl with ricotta cheese and mix in 1/4 cup of grated Parmesan cheese. This will be your delightful topping!
7. When you serve the soup, top each bowl with a generous spoonful of the ricotta mix, sprinkle over the shredded mozzarella cheese, and garnish with fresh chopped parsley.
8. And voilà! Enjoy your scrumptious soup with a side of crusty garlic bread. Trust me, you’ll be savoring every spoonful!
Soup-er Suggestions!
– This Lasagna Soup can be made ahead of time and freezes beautifully—perfect for meal prep! Just reheat it on the stove, and you’re good to go.
– Want to make it vegetarian? Simply swap the meat for your favorite variety of mushrooms or even lentils, plus use vegetable broth instead. It’s just as hearty and delicious.
– Don’t forget to adjust the spice level! If you prefer a milder taste, skip the red pepper flakes or just use a pinch.
I really hope you give this Lasagna Soup a whirl! It’s a crowd-pleaser and a cozy hug in a bowl that warms both heart and soul. Have fun with it, and let me know how it turns out for you—happy cooking!
