Description
This Hearty Cheesy Italian Lasagna Soup is a comforting and flavorful twist on traditional lasagna, combining savory ground meat, aromatic herbs, tender broken lasagna noodles, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses. Perfect for a cozy meal, this soup simmers gently to meld robust Italian flavors into a rich and satisfying bowl.
Ingredients
Scale
Main Ingredients
- 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
Cheeses
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil leaves for garnish
- Olive oil for drizzling (optional)
Instructions
- Sauté Onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, stirring frequently to avoid burning and to release the garlic’s fragrance.
- Brown Meat: Increase the heat to medium-high and add the ground beef or Italian sausage. Cook until browned and fully cooked, about 6-8 minutes, breaking it up with a wooden spoon. Drain any excess fat to keep the soup lighter.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, chicken or vegetable broth, and tomato paste. Mix everything well to combine the flavors.
- Season and Boil: Add dried basil, oregano, thyme, red pepper flakes if using, and season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Reduce heat to low, cover the pot, and let the soup simmer for about 15 minutes to allow the flavors to meld together beautifully.
- Cook Noodles: Stir in the broken lasagna noodles, making sure they are submerged in the liquid. Continue cooking the soup uncovered for 10-12 minutes or until the noodles are tender but still hold their shape.
- Mix Cheeses: In a separate bowl, combine the ricotta cheese with half of the shredded mozzarella and half of the grated Parmesan cheese. Stir until well blended for a creamy cheese mixture.
- Serve with Cheese: Ladle the hot soup into bowls and add a generous spoonful of the ricotta-cheese mixture to each. Then top each serving with the remaining mozzarella and Parmesan cheeses for added richness and melted texture.
- Garnish and Finish: Garnish the soup with fresh basil leaves for color and aroma. Optionally, drizzle a little olive oil on top to enhance the depth of flavor before serving.
Notes
- For a vegetarian version, substitute ground meat with hearty vegetables like mushrooms or lentils and use vegetable broth.
- Breaking the lasagna noodles helps them cook evenly in the soup and makes it easier to eat from a bowl.
- Adjust red pepper flakes to control the level of spiciness according to your preference.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- This soup thickens as it sits; add extra broth or water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: lasagna soup, Italian soup, cheesy soup, hearty soup, comfort food, easy dinner, Italian herbs, ricotta, mozzarella, Parmesan
