Lasagna Soup
This lasagna soup is the perfect way to get the flavors of lasagna in a delicious bowl of hot, comforting soup! It's made in one pot and stuffed full of delicious Italian flavors, seasoned beef, tomatoes, and lots of cheese - just like your favorite layered lasagna.
Servings: 8
Ingredients
- 1 TBS olive oil
- 1 cup diced onion
- 1 TBS minced garlic
- 1 pound ground beef (can be subbed for italian sausage, or half and half)
- 28 oz can crushed tomatoes
- 14 oz can petite diced tomatoes
- 4-6 cups chicken broth (start with 4, add more as needed for a thinner soup)
- 1 tsp salt
- 1/2 tsp pepper
- 2 TBS Italian seasonings
- 10 lasagna noodles (broken into 1-2 inch pieces)
For the Cheese Topping:
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan
- 1 cup ricotta cheese
- 1/2 tsp salt
Instructions
- Add your olive oil to a large stock pot and heat over medium high.
- Add in the diced onion and saute for 3-4 minutes, stirring regularly, until the onions get fragrant and start to turn translucent.
- Add in the minced garlic and cook for 1 minute.
- Add in the ground beef, and cook until its cooked through, stirring often. Drain out the grease.
- Dump in the crushed tomatoes, diced tomatoes, chicken broth (start with 4 cups), salt, pepper, Italian seasoning, and broken lasagna noodles.
- Continue to cook as the mixture comes to a boil, and cook until the noodles are cooked through. Stir occasionally. It should take about 15-20 minutes. Add more chicken broth as it cooks if needed for the consistency you want for the soup.
For the Cheese Topping:
- While the soup is cooking, mix together the mozzarella, parmesan, ricotta, and salt in a small bowl.
- Once the noodles are cooked through scoop the soup into individual bowls.
- Top each soup bowl with about 2 TBS of the ricotta mixture.
- Serve hot. Stir the cheese mixture into the soup as you eat.