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.
Add chopped onion, garlic, and bell pepper (if using) to the pot. Sauté until vegetables are softened, about 5-7 minutes.
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.
