Lasagna soup recipe

Lasagna Soup Recipe

Servings: 4–6

Prep time: 10 min

Cook time: 30 min

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Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 450 g (1 lb) ground beef (or Italian sausage, or a mix)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 tbsp tomato paste
• 1 can (400 g / 14 oz) crushed tomatoes
• 1 can (400 g / 14 oz) tomato sauce or passata
• 4 cups (1 L) beef or chicken broth
• 8–10 lasagna noodles, broken into bite-size pieces

For the Cheese Mixture:

• 1 cup ricotta cheese
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 tbsp chopped fresh basil (or 1 tsp dried)

Optional toppings:

• Fresh basil or parsley, chopped
• Extra mozzarella or Parmesan

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Instructions

1. Cook the meat:
   In a large pot, heat olive oil over medium heat. Add onion and cook until soft (about 5 minutes).
   Add garlic and cook 1 minute more.
   Add ground beef, salt, pepper, and Italian seasoning. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
2. Add tomato base:
   Stir in tomato paste, crushed tomatoes, and tomato sauce. Mix well.
   Pour in the broth and bring to a boil.
3. Add noodles:
   Break lasagna noodles into small pieces and add to the pot.
   Reduce heat to medium and simmer until noodles are tender (10–12 minutes), stirring occasionally so they don’t stick.
4. Make the cheese mixture:
   In a small bowl, mix ricotta, mozzarella, Parmesan, and basil.
5. Serve:
   Spoon hot soup into bowls.
   Add a generous dollop of the cheese mixture on top.
   Sprinkle extra mozzarella or Parmesan and garnish with fresh basil if desired.

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Tips

• Want it creamier? Add a splash of heavy cream or a spoonful of mascarpone at the end.
• For a lighter version, use ground turkey or chicken.
• Leftovers taste even better the next day — just thin with a bit of broth when reheating.