Cozy Lasagna Soup: A Comforting Twist for Your Dinner Table

This Hearty Lasagna Soup is a comforting twist on classic lasagna, packed with flavors, perfect for busy weeknights.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive oil Can use avocado oil for a neutral taste.
1 pound Ground beef or Italian sausage Ground turkey or lentils can be used for a lighter or vegetarian version.
1 medium Onion, chopped Use yellow or white onion for best results.
3 cloves Garlic, minced Fresh garlic is preferred for flavor potency.
1 28-ounce can Crushed tomatoes San Marzano tomatoes are recommended for depth of flavor.
4 cups Chicken or vegetable broth Low-sodium broth can help control salt levels.

For the Seasoning

2 teaspoons Dried oregano Fresh oregano can substitute, using about three times the amount.
1 teaspoon Dried basil Use fresh basil if available, adjusting the quantity as needed.
1 teaspoon Salt Adjust to taste, especially if using broth with salt.
½ teaspoon Black pepper Freshly ground pepper yields better taste.

For the Noodles & Cheese

8 ounces Lasagna noodles, broken into pieces Use regular or gluten-free noodles based on preference.
1 cup Ricotta cheese Cottage cheese can be a lighter substitute.
1 cup Shredded mozzarella cheese Opt for whole milk mozzarella for creaminess.

For Garnish

Fresh basil leaves

Equipment

large pot

Method

Step‑by‑Step Instructions for Hearty Lasagna Soup

Begin by pouring 2 tablespoons of olive oil into a large pot over medium heat. Allow the oil to shimmer.
Add 1 pound of ground beef or Italian sausage to the pot and cook until brown, about 5 to 7 minutes.
Toss in 1 chopped medium onion and 3 minced garlic cloves. Sauté for 2 to 3 minutes until onion is translucent.
Pour in a 28-ounce can of crushed tomatoes and 4 cups of broth. Stir and let bubble gently.
Sprinkle in 2 teaspoons of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Simmer for about 5 minutes.
Bring the soup to a boil, then add 8 ounces of broken lasagna noodles. Cook for 12 to 15 minutes.
Stir in 1 cup of ricotta cheese until fully blended into the soup.
Top with 1 cup of shredded mozzarella cheese and let it melt for about 2 minutes.
Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 35gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 900mgPotassium: 710mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 12mgCalcium: 250mgIron: 3mg

Notes

Consider cooking noodles separately if not serving immediately to maintain texture. For a vegetarian version, substitute meat with lentils and use vegetable broth.

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