Description

This Easy Lasagna Soup has everything you love about lasagna – hearty ground meat, tender noodles, rich tomato sauce, and melty cheese – all in one bowl with a savory tomato broth. It is quick, comforting, and perfect for a cozy weeknight dinner.

Ingredients

Scale

1 teaspoon olive oil
1 pound ground turkey or beef (seasoned with Italian herbs)
2 cups diced onion
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon crushed red pepper flakes (optional)
2 (14.5-ounce) cans diced tomatoes
3 cups spaghetti sauce
5 cups beef broth or vegetable stock
1 teaspoon sugar
salt to taste
pepper to taste
8 ounces mafalda pasta or broken-up lasagna noodles
6 heaping tablespoons ricotta cheese
¼ cup grated parmesan cheese
¾ cup shredded mozzarella cheese
chopped fresh basil for garnish (optional)

Instructions

Step: In a 4-quart or larger soup pot, heat the olive oil over medium-high heat. Add the meat and onions; cook, stirring frequently and breaking up the meat into crumbles, until browned and the onions have softened, about 3 to 5 minutes.
Step: Reduce heat to medium-low and add the garlic. Cook, stirring constantly, for one minute.
Step: Add the tomato paste, basil, oregano, parsley, and crushed red pepper flakes. Stir to combine and cook for another minute.
Step: Add the diced tomatoes, spaghetti sauce, beef broth, and sugar; stir to combine, scraping up any browned bits from the bottom.
Step: Increase heat to bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.
Step: While the soup is simmering, cook the pasta in boiling salted water according to package directions. Drain and rinse under lukewarm water; set aside.
Step: In a small bowl, stir together the parmesan and ricotta cheeses until well combined.
Step: Adjust seasoning of the soup with salt and pepper to taste.
Step: For each serving, place cooked noodles in a bowl, ladle soup over the top, and add a dollop of the ricotta/parmesan mixture and a sprinkle of mozzarella cheese. Garnish with fresh basil if desired.
Step: Stir the cheese into the hot soup just before eating.

Notes

Store leftover soup and noodles in separate airtight containers in the refrigerator for 3 to 4 days to prevent the pasta from soaking up too much broth. You can freeze the soup base for up to 3 months; thaw and reheat, then cook fresh pasta and prepare the cheese topping on the day of serving.

Prep Time: PT10M
Cook Time: PT35M
Category: Dinner, Soup
Method: Stovetop
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 548 kcal
Sugar: 9 g
Sodium: 1150 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 29 g
Cholesterol: 65 mg

Keywords: lasagna soup, soup recipes, italian style dinner, easy dinner, comfort food