Lasagna Soup Recipe
All the hearty, cheesy flavors of classic lasagna in an easy, comforting soup. Perfect for busy weeknights or cozy family dinners!
Ingredients
- 1 pound Italian sausage or ground beef
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 4 cups chicken or beef broth
- 8 ounces lasagna noodles broken into pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach optional
Instructions
- Heat a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles. Drain excess grease.
- Add diced onion and minced garlic to the pot. Sauté until soft and fragrant, about 3–4 minutes.
- Stir in tomato paste, crushed tomatoes, and chicken or beef broth. Season with Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low and let the soup simmer for 15–20 minutes to allow the flavors to meld together.
- Add broken lasagna noodles to the pot and cook until tender, about 10–12 minutes. Stir occasionally to prevent sticking.
- Stir in ricotta cheese for a creamy texture.
- Serve the soup hot, topped with shredded mozzarella, Parmesan, and fresh spinach (if desired). Enjoy with crusty bread!
Notes
- Make It Creamier: Stir in a splash of heavy cream or half-and-half before serving for a richer soup.
- Vegetarian Version: Substitute sausage with more vegetables (like zucchini or bell peppers) and use vegetable broth.
- Storage Tips: Store leftovers in the fridge for up to 3 days or freeze (without noodles) for up to 2 months. Reheat gently and add freshly cooked noodles.