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Lasagna Soup

Lasagna Soup combines the rich, savory flavors of traditional lasagna into a comforting, brothy dish. The recipe uses ground meat, tomatoes, herbs, and layers of cheese, resulting in a hearty soup with a slightly creamy, cheesy topping. Its final texture is tender with a flavorful broth and melted cheese topping, visually reminiscent of lasagna in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups beef or vegetable broth
  • 1 teaspoon dried oregano
  • 1 cup small pasta shells or broken lasagna noodles short pasta variety
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • Fresh basil or parsley for garnish

Equipment

  • Large soup pot
  • Wooden spoon

Method
 

  1. Heat the olive oil in a large soup pot over medium heat until shimmering. Add the diced onion and cook until translucent and fragrant, about 3-4 minutes.
    1 tablespoon olive oil
  2. Add the ground beef or Italian sausage to the pot, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
    1 tablespoon olive oil
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure it doesn't burn.
    1 tablespoon olive oil
  4. Pour in the crushed tomatoes and add the dried oregano. Stir to combine and let it simmer for 5 minutes to meld the flavors.
    1 tablespoon olive oil
  5. Add the broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes.
    1 tablespoon olive oil
  6. Stir in the pasta shells or broken noodles and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
    1 tablespoon olive oil
  7. Once the pasta is cooked, stir in the ricotta cheese, which will add creaminess and a cheesy richness to the soup.
    1 tablespoon olive oil
  8. Sprinkle the shredded mozzarella over the soup, allowing it to melt slightly and create a bubbly, cheesy topping.
    1 tablespoon olive oil
  9. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh basil or parsley for bright flavor.
    1 tablespoon olive oil

Notes

For a thicker soup, simmer longer to reduce liquid. You can also add a drizzle of olive oil or extra cheese on top before serving for extra richness.