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- 1 lb ground beef or Italian sausage - 1 medium onion, diced - 2 garlic cloves, minced - 1 can (28 oz) crushed tomatoes - 4 cups beef or vegetable broth - 2 cups uncooked pasta (like lasagna noodles broken into pieces or fusilli) - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish When I make cozy lasagna soup, I gather these simple ingredients. First, I choose my meat. Ground beef or Italian sausage adds great flavor. Next, I dice one medium onion and mince two garlic cloves. These veggies give the soup a nice base. For the liquid, I use one can of crushed tomatoes and four cups of broth. Beef or vegetable broth works well. Then, I pick my pasta. I either break lasagna noodles or use fusilli. Both options cook well in the soup. To flavor the dish, I add dried oregano, dried basil, and red pepper flakes. Salt and pepper are also key to taste. For the creamy finish, I grab ricotta, mozzarella, and Parmesan cheese. Finally, fresh basil leaves make a lovely garnish. This list makes a hearty, flavorful soup that warms my heart. Each ingredient plays a role in creating that cozy feel. 1. Browning the meat In a large pot, I start by browning 1 pound of ground beef or Italian sausage. I cook it over medium heat until it's fully browned. This takes about 5-7 minutes. I drain any excess fat afterward. 2. Sautéing the onions and garlic Next, I add 1 medium diced onion to the pot. I sauté it for about 3-4 minutes until it's soft. Then, I toss in 2 minced garlic cloves and cook for another minute. This step fills the kitchen with a delicious aroma. 3. Combining liquids and seasonings After that, I pour in 1 can of crushed tomatoes and 4 cups of beef or vegetable broth. I stir to mix everything well. Then, I add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes if I want some heat. I season with salt and pepper to taste. 4. Adding pasta and cooking time I bring the mixture to a boil. Then, I reduce the heat and add 2 cups of uncooked pasta, either broken lasagna noodles or fusilli. I let it simmer for about 15 minutes, stirring occasionally. I want the pasta to be al dente, so I keep an eye on it. 1. Preparing the ricotta cheese blend While the soup simmers, I mix together 1 cup of ricotta cheese, half of 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese in a small bowl. I add a pinch of salt and pepper to enhance the flavor. 2. Swirling the cheese into the soup Once the pasta is cooked, I remove the pot from heat. I ladle the soup into bowls and swirl in a generous spoonful of the ricotta mixture. This gives the soup a creamy texture. 1. Ladling into bowls and garnishing I serve the soup by ladling it into bowls. I top each bowl with the remaining mozzarella cheese. I let it melt slightly from the heat of the soup. 2. Optional toppings Finally, I garnish with fresh basil leaves. This adds color and freshness to my cozy lasagna soup. Choosing the right meat and cheese combinations: I find that ground beef or Italian sausage works best. The sausage adds a nice spice. For cheese, a blend of ricotta, mozzarella, and Parmesan gives great flavor and creaminess. Tips for cooking pasta in the soup: Use uncooked pasta like broken lasagna noodles or fusilli. Add the pasta during the last 15 minutes of cooking. This keeps the pasta firm and prevents it from getting mushy. Stir often to make sure it cooks evenly. Adjusting spice levels: You can control the heat by adding red pepper flakes. Start with half a teaspoon. If you want more spice, add more to taste. Adding fresh herbs: Fresh basil leaves are a must for garnish. They brighten the dish and add freshness. You can also add some chopped parsley for more flavor. Overcooking pasta: Be careful not to let the pasta cook too long. It should be al dente, as it will continue to soften in the soup. Skipping the cheese garnish: Always top your soup with the cheese mixture. It melts into the soup and adds a creamy, rich taste. Don't skip this step. It's what makes the soup feel cozy and special. {{image_2}} You can switch up the meat in this cozy lasagna soup. Try using ground turkey or chicken instead of beef or sausage. This change cuts fat and adds a lighter taste. For a veggie version, mushrooms and spinach work great. Mushrooms add a rich, meaty flavor. Spinach brings a nice pop of color and nutrition. You can mix these options to make a dish that suits your taste. If you're gluten-free, swap regular pasta for gluten-free options. Many brands offer pasta that cooks well and tastes great in soup. For those who need dairy-free options, use dairy-free cheese. This choice allows everyone to enjoy the dish without worry. There are many tasty alternatives to ricotta and mozzarella available in stores today. Adding different herbs and spices can change the soup's flavor. Try rosemary or thyme for a twist. You can also increase the heat with more red pepper flakes or add chili powder. Consider incorporating extra vegetables for added nutrition. Carrots, zucchini, or bell peppers can enhance flavor and make the soup heartier. These small changes keep the dish fresh and exciting every time you make it. To store leftovers, let the soup cool down first. Then, place it in an airtight container. This keeps it fresh and safe. You can store it in the fridge for up to three days. If you want to keep it longer, you can freeze it. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. Label the bags with the date. The soup can last up to three months in the freezer. When you want to eat it, take it out and thaw it overnight in the fridge. To reheat the soup, pour it into a pot over medium heat. Stir it often to avoid burning. If the soup looks thick, add a splash of broth or water. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the texture nice and smooth. Enjoy your cozy lasagna soup just like when you first made it! You can store lasagna soup in the fridge for up to three days. Make sure to keep it in an airtight container. This helps keep the soup fresh and tasty. Before you eat it, check for any off smells or changes in texture. Yes, this lasagna soup freezes well. Let it cool completely before placing it in a freezer-safe container. Make sure to leave some space for it to expand as it freezes. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove until it's hot. If you want a dairy-free option, you can use tofu blended with a bit of lemon juice. For a low-fat choice, consider cottage cheese. Both work well in this soup, giving it a nice, creamy texture without the added fat. Yes, you can make this soup vegetarian. Simply swap the ground beef or sausage for lentils or mushrooms. Use vegetable broth instead of beef broth. This way, you keep all the great flavors while making it meat-free. To add some heat, stir in more red pepper flakes. You can also add diced jalapeños or hot sauce. Start with a small amount, then taste and adjust to your liking. This way, you can find the perfect spice level for your taste buds. This blog post shared how to make a delicious lasagna soup. We covered key ingredients like meats, vegetables, and cheeses. I provided step-by-step cooking instructions and tips to enhance flavor. We looked at ingredient swaps for dietary needs and storage info for leftovers. As you prepare this dish, don't forget to have fun and make it yours. Enjoy your tasty and cozy lasagna soup!

Cozy Lasagna Soup

Warm up with this cozy lasagna soup, a delicious twist on your favorite comfort food! Made with savory ground beef or Italian sausage, hearty pasta, and creamy cheese, this recipe is perfect for a quick weeknight dinner. In just 30 minutes, you can savor every spoonful topped with fresh basil. Discover how to create this inviting dish that the entire family will love—click through to explore the full recipe now!
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Ingredients
  

1 lb (450g) ground beef or Italian sausage

1 medium onion, diced

2 garlic cloves, minced

1 can (28 oz) crushed tomatoes

4 cups beef or vegetable broth

2 cups uncooked pasta (such as lasagna noodles broken into pieces or fusilli)

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

In a large pot, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain any excess fat.

    Add the diced onion to the pot and sauté until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.

      Pour in the crushed tomatoes and broth, stirring to combine.

        Bring the mixture to a boil, then reduce heat and add the uncooked pasta, oregano, basil, red pepper flakes, salt, and pepper. Simmer for about 15 minutes, or until the pasta is al dente, stirring occasionally.

          While the soup is simmering, in a small bowl, mix together ricotta, half of the mozzarella, and Parmesan cheese. Add a pinch of salt and pepper.

            Once the pasta is cooked, remove the pot from heat. Ladle the soup into bowls and swirl in a generous spoonful of the ricotta mixture.

              Top each bowl with the remaining mozzarella cheese, and allow it to melt slightly from the heat of the soup.

                Garnish with fresh basil leaves before serving.

                  Prep Time: 15 min | Total Time: 30 min | Servings: 6