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Hearty Cheesy Italian Lasagna Soup with Savory Herbs

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A comforting twist on classic lasagna, this hearty soup features tender noodles, juicy meat, and creamy cheese topped with fresh basil.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 tablespoon tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 8 ounces uncooked lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  3. Increase the heat to medium-high and add the ground beef or Italian sausage. Cook until browned, breaking it up with a wooden spoon, approximately 6-8 minutes. Drain any excess fat.
  4. Stir in the crushed tomatoes, chicken or vegetable broth, and tomato paste. Mix well to combine.
  5. Add the dried basil, oregano, thyme, red pepper flakes (if using), and season with salt and pepper to taste. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes to let the flavors meld together.
  7. Stir in the broken lasagna noodles, ensuring they are submerged in the liquid. Cook for an additional 10-12 minutes, or until the noodles are tender.
  8. In a bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir until well mixed.
  9. To serve, ladle the soup into bowls and add a spoonful of the cheese mixture to each bowl. Top with the remaining mozzarella and Parmesan cheeses.
  10. Garnish with fresh basil leaves. If desired, drizzle with a little olive oil for enhanced flavor.

Notes

For a vegetarian option, replace the meat with lentils or mushrooms. This soup holds up in the fridge for up to 3 days and can be frozen for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/hearty-cheesy-italian-lasagna-soup-savory-herbs/

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