Introduction to Lasagna Soup
This quick & hearty soup is ideal, especially for busy weeknights when you want comfort food without the extra effort. The 5 o’clock Lasagna Soup recipe is perfect, especially because it requires very little meal prep and offers easy cleanup.. Also, everything is done in a single pot, which means fewer dishes and more time to enjoy your meal. Furthermore, this soup is thick, flavorful, and filling, making it perfect for cold weather, casual gatherings, or anytime you’re craving something warm and homemade. Not only that, this recipe works GREAT in a slow cooker! Instead of layering noodles and cheese, this lasagna soup recipe brings all those familiar Italian flavors together in a rich, savory broth that’s both flavorful and satisfying.
Cooking Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Estimated Calories per Serving: 400
Ingredients List
Here’s what you’ll need to make this delicious lasagna soup:
- 1 lb ground beef or Italian sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 4 cups broth (beef or vegetable)
- 2 tsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Cooking Instructions
1. First, in a large pot, cook the ground beef or sausage over medium heat until browned. Drain excess fat.
2. Then, add the diced onion and minced garlic to the pot, sautéing them likewise until softened.
3. Next, mix in crushed tomatoes, tomato paste, broth, and Italian seasoning. Bring to a simmer.
4. Add broken lasagna noodles and let the soup simmer for about 20 minutes until noodles are tender.
5. Finally, in a separate bowl, mix ricotta, half of the mozzarella, and Parmesan for the cheese topping.
6. Lastly, serve the soup hot, topped with cheese mixture and remaining mozzarella.
Tips for Variations and Storage
For different variations, try chicken, make it vegetarian by substituting with mushrooms and zucchini, or go low-carb by using zucchini noodles. To store, let the soup cool completely, then refrigerate in an airtight container for up to three days.