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Lasagna Soup

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A hearty tomato‑based lasagna in soup form—ground beef, broken lasagna noodles, and savory broth come together in under 30 minutes, topped with ricotta, Parmesan, mozzarella, and fresh herbs.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: One-Pot Meal
  • Method: Stovetop
  • Cuisine: Italian‑Inspired
  • Diet: Halal

Ingredients

2 tsp olive oil

½ cup finely chopped onion

1 lb ground beef (90% lean)

2 tsp minced garlic

Salt and pepper, to taste

28‑oz can crushed tomatoes (undrained)

4 cups beef broth

8‑oz can tomato sauce

1½ tsp Italian seasoning

8 lasagna noodles, broken into pieces

½ cup ricotta cheese

½ cup grated Parmesan

½ cup shredded mozzarella

¼ cup chopped parsley or basil

Instructions

  1. Heat oil in a large pot over medium. Sauté onion until soft (~3–4 min).
  2. Add ground beef; cook until browned (~5–6 min), then stir in garlic (~30 sec).
  3. Season with salt and pepper.
  4. Add crushed tomatoes, beef broth, tomato sauce, and Italian seasoning. Bring to simmer.
  5. Stir in broken noodles and cook until tender (~10–12 min), thinning with water or broth if needed.
  6. Adjust seasoning to taste.
  7. Ladle into bowls; top each with ricotta, Parmesan, mozzarella, and parsley or basil. Serve immediately.

Notes

  • Sub ground turkey or half beef/sausage blend for extra flavor.
  • Vegetarian version: omit meat; add zucchini, mushrooms, carrots, and use vegetable broth.
  • For richer cheese texture, stir extra Parmesan and mozzarella directly into the soup.
  • Add red pepper flakes or hot sauce for a spicy kick.
  • To store leftovers, refrigerate soup and noodles separately. Reheat gently with a splash of broth.
  • Freezing not recommended—pasta can become mushy. Instead freeze the base and add fresh noodles when reheating.

Nutrition

Find it online: https://savorymomskitchen.com/lasagna-soup/