Lasagna Soup
All the cozy comfort of traditional lasagna, made easy in one pot. This hearty lasagna soup is rich, cheesy, and full of tomato goodness perfect for busy weeknights or lazy weekends.
Equipment
- Large pot or Dutch oven for cooking the soup
- Wooden spoon for stirring and breaking up meat
- Ladle for serving
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth
- 2 cups water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 8 oz bowtie pasta or broken lasagna noodles
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef or sausage and cook until browned, breaking it apart as it cooks.
- Add chopped onion and garlic. Cook for about 3 minutes until softened and fragrant.
- Stir in crushed tomatoes, tomato paste, tomato sauce, chicken broth, water, basil, oregano, and red pepper flakes. Bring to a simmer.
- Once bubbling, add pasta and cook uncovered for about 10 minutes, stirring occasionally, until noodles are tender.
- Taste and season with salt and pepper. Ladle soup into bowls and top with ricotta, mozzarella, and parmesan. Garnish with fresh parsley if desired.
Notes
For a lighter version, use ground turkey or plant-based meat. Add a splash of cream or spinach at the end for extra richness or color. The soup tastes even better the next day as the flavors meld.