Description
A comforting and creamy lasagna soup perfect for chilly nights, combining flavors of beef, tomatoes, and fresh basil.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2″ pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and sauté until it’s soft and fragrant, about 3-4 minutes.
- Next, add the ground beef to the pot. Cook until browned all over, breaking it apart with a spoon as it cooks.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Allow the mixture to cook for another 2 minutes until the garlic is aromatic.
- Add the tomato sauce, diced canned tomatoes, and chicken broth. Stir well and bring the mixture to a boil.
- Once boiling, carefully add the broken lasagna noodles to the pot. Mix in the remaining 1 teaspoon of kosher salt, adjusting to taste. Reduce the heat to a gentle simmer and let it cook until the noodles are tender, about 10-12 minutes.
- When your noodles are cooked to perfection, stir in the heavy cream. For a thinner soup, you can add 1-2 cups of extra chicken broth at this point.
- Pro tip: If you’re in the mood for extra creaminess and cheesiness, stir some shredded mozzarella or parmesan right into the soup before serving!
- Spoon the lasagna soup into bowls and top each serving with dollops of ricotta cheese, a sprinkle of shredded mozzarella and freshly grated parmesan cheese, and a handful of chopped basil. Serve hot and enjoy every comforting bite!
Notes
Make-ahead: This soup can be made a day in advance and stored in the refrigerator. Also freezes well!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg