Easy lasagna soup recipe Enjoy comforting quick dinner tonight Delicious hearty this simple tech satisfies Make it in one pot
Ingredients
Scale
1 tbsp olive oil
1 lb ground beef or Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped (optional)
28 oz can crushed tomatoes
6 cups chicken or beef broth
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
10–12 lasagna noodles, broken into 2-inch pieces
1/2 cup heavy cream (optional, for creaminess)
1/2 cup grated Parmesan cheese, plus more for serving
1/2 cup ricotta cheese, for serving
Fresh parsley or basil, chopped, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Stir in crushed tomatoes, chicken or beef broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring to a simmer.
Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, or until noodles are al dente, stirring occasionally to prevent sticking.
If desired, stir in heavy cream for a richer, creamier soup. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of fresh Parmesan, and fresh parsley or basil before serving.
