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Hearty Lasagna Soup, a delectable dish featuring layers of pasta, rich tomato sauce, and melted cheese.

Hearty Lasagna Soup

This Hearty Lasagna Soup combines the classic flavors of lasagna in a comforting, easy-to-make soup. The perfect blend of ground beef or Italian sausage, tomatoes, herbs, and cheeses creates a satisfying and delicious meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or Italian sausage
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef or chicken broth
  • 1 cup water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • Salt and pepper to taste
  • 8 oz lasagna noodles, broken into 1-inch pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • spatula

Method
 

  1. In a large pot or Dutch oven, cook the ground beef or sausage over medium-high heat until browned and crumbled, 5-7 minutes. Drain excess fat.
  2. Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, stirring frequently, until the onion is translucent.
  3. Stir in the crushed tomatoes, beef or chicken broth, water, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
  5. Add the broken lasagna noodles to the pot and continue simmering for 15-20 minutes, or until the noodles are tender.
  6. Remove the pot from the heat and stir in the ricotta, mozzarella, and Parmesan cheeses.
  7. Serve hot, garnished with additional basil or Parmesan cheese if desired.

Notes

For a richer flavor, you can use a combination of ground beef and Italian sausage. The red pepper flakes can be adjusted to your desired level of spiciness. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.