Description
This lasagne soup recipe simplifies dinner, delivering all the comfort of classic lasagna without the fuss. It’s a hearty, family-friendly meal with tender pasta and creamy ricotta basil dollops in an aromatic tomato broth.
Ingredients
Scale
- 1 lb ground beef or Italian sausage (or cooked lentils for a plant-based option)
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 4 cups chicken or vegetable broth
- 8 oz broken lasagne noodles (for the soup’s body)
- 15 oz whole milk ricotta cheese
- 0.25 cup fresh basil, chopped (for creamy dollops)
- 0.25 cup grated Parmesan cheese (or Pecorino Romano for a sharper taste)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- salt, to taste
- black pepper, to taste
- 1 tsp dried Italian seasoning (for aromatic depth)
- 1 Tbsp olive oil
Instructions
- Sauté Meat And Aromatics: Heat 1 Tbsp olive oil in your pot over medium-high heat. Brown 1 lb ground meat for 5-7 minutes until no pink remains, then drain fat. Stir in diced onion, minced garlic, and bell pepper, cooking 3-4 minutes until softened and fragrant.
- Build Tomato Broth: Add tomato paste and cook 1 minute, stirring until slightly darkened and toasted. Pour in crushed tomatoes, broth, and Italian seasoning. Bring to a simmer over medium heat, allowing flavors to meld for 10 minutes.
- Cook Lasagne Noodles: Break 8 oz lasagne noodles into 1-2 inch pieces directly into the simmering soup. Stir well to prevent sticking. Cook 8-10 minutes until al dente and tender.
- Prepare Ricotta Dollops: While the soup simmers, combine ricotta cheese, chopped fresh basil, and a pinch of salt and pepper in a small bowl. Stir gently until just combined for fluffy texture.
- Serve Soup: Ladle the hearty lasagne soup into bowls. Top each serving with a generous ricotta-basil dollop and a sprinkle of Parmesan. Fresh basil leaves add a beautiful garnish.
Notes
For a gluten-free option, use GF pasta. Ground turkey or plant-based crumbles can substitute ground meat, and baby spinach adds nutrients. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 calories
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: easy dinner, weeknight meal, Italian soup, lasagna, tomato broth, ricotta, pasta, comfort food, one pot, family friendly