Hearty Lasagna Soup Recipe: Weeknight Comfort (Print Version)

Warm up with our Comforting Lasagna Soup Recipe! All the classic flavors you love, made easy for a weeknight meal. Pure comfort in a bowl.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Meat, Dairy

# Ingredients:

→ Base & Flavor Foundations

01 - 1 tbsp olive oil
02 - 1 lb ground beef (or Italian sausage)
03 - 1 yellow onion, diced
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (or more, to taste)
06 - 28 oz can crushed tomatoes
07 - 4 cups beef broth (low sodium preferred)
08 - 2 tsp dried Italian seasoning
09 - Salt and freshly ground black pepper, to taste

→ Pasta & Cheeses

10 - 6-8 lasagna noodles, broken into 1-2 inch pieces
11 - 15 oz container ricotta cheese (full-fat)
12 - 1 cup shredded mozzarella cheese, divided
13 - 1/2 cup grated Parmesan cheese, divided

→ Finishing Touches

14 - 1/4 cup fresh basil, chopped

# Instructions:

01 - Okay, so first things first, grab your big pot – my trusty Dutch oven is always out for this. Heat up a splash of olive oil over medium heat. Toss in your diced onion and let it get all soft and translucent, about 5-7 minutes. You want it fragrant, not browned, so keep an eye on it! This is where the magic starts, honestly; the smell alone promises good things for this Comforting Lasagna Soup Recipe.
02 - Next, add your ground beef (or sausage, if you're feeling spicy!) to the pot with the onions. Break it up with your spoon and let it brown all over. Don't rush this part; browning the meat properly builds so much flavor. Once it's no longer pink, drain any excess fat – unless you're like me and leave just a little for extra richness, oops! Then, stir in your minced garlic and red pepper flakes, letting them cook for just a minute until they're super fragrant. Don't let the garlic burn, that's a sad, bitter flavor nobody wants.
03 - Pour in your crushed tomatoes and beef broth. Add the Italian seasoning, a good pinch of salt, and some black pepper. Give it a good stir, making sure nothing's sticking to the bottom. Bring the whole thing to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This is crucial for all those flavors to really meld together and become a truly Comforting Lasagna Soup Recipe. I usually sneak a taste here and adjust seasonings – it’s a chef’s prerogative, right?
04 - Now for the lasagna noodles! Break them into roughly 1-2 inch pieces before you add them to the simmering soup. I always forget to salt the water when I make regular pasta, but here, the broth does the job. Stir them in and let them cook until they're al dente, about 8-10 minutes, depending on your noodles. Keep stirring occasionally so they don't stick together at the bottom – I've had a giant pasta blob happen once, and it wasn't pretty!
05 - While the pasta cooks, grab a small bowl. Mix together your ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. You can add a little salt and pepper here too, if you like. This mixture is what gives the soup that signature creamy, cheesy lasagna feel. Honestly, sometimes I just want to eat this part with a spoon. It's the crown jewel of our Comforting Lasagna Soup Recipe.
06 - Once the pasta is cooked, ladle the hot Comforting Lasagna Soup Recipe into bowls. Top each serving with a generous dollop of the ricotta mixture, a sprinkle of the remaining shredded mozzarella and Parmesan, and a few fresh basil leaves. The cheese will melt beautifully into the hot soup, creating those irresistible strings. This is where it all comes together, smelling absolutely incredible. Enjoy your masterpiece!

# Notes:

01 - Don't overcrowd the pot when browning the meat; it'll steam instead of brown, and you miss out on flavor.
02 - Always break the lasagna noodles *before* adding them to the soup. Trust me, the long, floppy ones are a nightmare to eat.
03 - A little sugar (like half a teaspoon) can balance the acidity of the tomatoes if they taste too sharp. I learned this trick from my Nonna!

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - knife
04 - measuring cups and spoons
05 - stirring spoon

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 25-30g
Total Carbohydrate: 35-40g
Protein: 25-30g

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