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Description
A simple and comforting lasagna soup recipe that captures the flavors of classic lasagna with minimal effort. Perfect for a quick weeknight meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 6 cups beef or chicken broth
- 1/2 cup water
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and freshly ground black pepper to taste
- 6–8 lasagna noodles, broken into 1–2 inch pieces
- 2 cups fresh spinach
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef or sausage and cook until browned. Drain excess fat.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, diced tomatoes, broth, water, Italian seasoning, and red pepper flakes. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
- Add broken lasagna noodles and cook for 8-10 minutes, or until al dente, stirring occasionally.
- Stir in spinach until wilted, about 1-2 minutes.
- Ladle soup into bowls. Top with ricotta, mozzarella, Parmesan, and basil. Serve immediately.
Notes
- For a chunkier soup, use diced tomatoes.
- Adjust red pepper flakes to your spice preference.
- Stir noodles occasionally to prevent sticking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg