Lasagna Soup Delight

$To make a tasty lasagna soup, you'll need key ingredients: - 1 lb ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - 8 oz lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil leaves for garnish - Salt and pepper to taste These ingredients combine to create a rich, warm soup that feels like a hug in a bowl. You can enhance your lasagna soup with fun toppings: - Extra shredded mozzarella - A sprinkle of grated Parmesan - A drizzle of olive oil - Fresh herbs like parsley or oregano These toppings add flavor and make your soup look great. If you have dietary needs, you can swap out some ingredients: - Use ground turkey or lentils for a leaner option. - Substitute vegetable broth for a vegetarian version. - For gluten-free soup, use gluten-free noodles or skip the noodles altogether. - Replace ricotta with cottage cheese or a dairy-free option if needed. These substitutes keep the soup delicious while fitting your diet. {{ingredient_image_1}} Start by choosing your meat. I like ground beef or turkey. In a large pot, heat the meat over medium heat. Cook it until it turns brown, which takes about 5-7 minutes. This step gives the soup flavor. Drain any extra fat. Next, add a diced onion to the pot. Sauté it for 3 minutes until it becomes soft and clear. Then, mix in 3 cloves of minced garlic. Cook for one more minute to let the garlic shine. Now it’s time to add the tasty parts. Pour in one 28 oz can of crushed tomatoes and 4 cups of chicken or vegetable broth. Stir these together. Then, sprinkle in 2 teaspoons of Italian seasoning. If you like some heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper. Bring this mix to a gentle simmer. This step combines all the flavors. While your soup simmers, it’s noodle time! Break 8 oz of lasagna noodles into smaller pieces. Add them to the pot and cook as the package says, usually around 8-10 minutes. Stir often to keep them from sticking. While the noodles cook, prepare the cheese mix. In a bowl, combine 1 cup of ricotta cheese, half of the mozzarella, and 1/2 cup of grated Parmesan. Mix well until you have a smooth blend. When the noodles are ready, it’s time to serve! Ladle the soup into bowls. Top each bowl with a generous scoop of the cheese mixture. Then sprinkle the rest of the mozzarella on top. For the final touch, add fresh basil leaves as a garnish. This makes the soup look and taste amazing. Serve in rustic bowls and consider drizzling some olive oil or extra Parmesan for an extra special touch. Enjoy your hearty lasagna soup! To get the best flavor, use fresh herbs. Fresh basil adds a bright taste. You can also try fresh oregano for a warm touch. Browning the meat well brings deep flavor. Don't rush; let it get nice and brown. Use high-quality crushed tomatoes too. They give a sweeter and richer taste to your soup. Overcooking noodles can ruin your soup. Follow the package time for cooking. Stir the noodles often while they cook. This helps them not stick together. Cook them just until they are al dente. They will soften more when added to the hot soup. If you worry, take them out a minute early. They will finish cooking in the broth. The cheese mixture should be smooth and creamy. Mix the ricotta, half the mozzarella, and Parmesan well. Use a fork to mash any lumps. If it feels too thick, add a bit of milk. This makes it easier to dollop on the soup. A good texture makes it melt better and blend with the soup. Enjoy the creamy bites with every spoonful! Pro Tips Ingredient Quality: Use high-quality tomatoes and fresh herbs for a richer flavor in your lasagna soup. Meat Options: Substitute ground beef with Italian sausage for a spicier, more flavorful dish. Cheese Variations: Add a blend of cheeses like provolone or fontina for a unique taste. Make-Ahead Tips: Prepare the soup base in advance and add the noodles just before serving to keep them from getting soggy. {{image_2}} You can easily make a vegetarian version of lasagna soup. Start by using plant-based meat or omit it altogether. Add more vegetables, like zucchini, spinach, or mushrooms. These will add flavor and texture. You still get that hearty feel without meat. Use vegetable broth instead of chicken broth. This keeps the soup rich in taste. If you need gluten-free options, use gluten-free lasagna noodles. They are available in most stores. You can also use rice or quinoa as a base. Just adjust cooking times to ensure they are fully cooked. This way, everyone can enjoy the meal. Feel free to get creative with add-ins. You can toss in diced bell peppers or carrots for a pop of color and nutrients. Beans, like chickpeas, add protein and fiber. You can even use cooked sausage for extra flavor. Just remember to adjust the cooking time based on what you add. Mixing and matching can make each bowl unique and exciting. To keep your lasagna soup fresh, let it cool first. Once cooled, transfer it to an airtight container. This helps keep moisture in and prevents odors from mixing. Store it in the fridge for up to three days. If you want to save it longer, freezing is a great option. For freezing, use freezer-safe containers or bags. Leave some space at the top since liquids expand when frozen. Label each container with the date. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. Stir it well to ensure even heating. To keep the soup tasty, add fresh herbs after reheating. This brightens the flavor. If the soup looks thick after freezing, add a splash of broth when reheating. This helps restore the soup’s original texture. Enjoy your comforting bowl of lasagna soup! Yes, you can make Lasagna Soup ahead of time. In fact, it often tastes better the next day. To do this, cook the soup and let it cool. Store it in the fridge for up to three days. When you are ready to eat, just heat it up on the stove. You may need to add a little broth to keep it from getting too thick. If you do not have ricotta cheese, try cottage cheese. Blend it until smooth for a similar texture. You can also use cream cheese, but mix it well with a bit of milk. This gives a nice creamy consistency. Another option is Greek yogurt, which adds protein and tang. To spice up your Lasagna Soup, add more red pepper flakes. Start with one teaspoon and adjust to your taste. You can also add diced jalapeños or crushed red pepper for heat. Another fun idea is to use spicy sausage instead of ground beef or turkey. Yes, you can make Lasagna Soup in a slow cooker. Start by browning the meat in a pan. Then, transfer it to the slow cooker. Add the rest of the ingredients, except for the noodles and cheese. Cook on low for about six hours. Add the noodles in the last 30 minutes. Stir in the cheese mixture before serving for a delicious finish. Lasagna soup is a tasty twist on a classic dish. We covered its key ingredients, like meat and cheese, and shared fun toppings and substitutions. I guided you through easy steps to cook it just right. You learned tips for rich flavor and noodle texture. We also explored variations for different diets and how to store leftovers properly. This soup is simple, satisfying, and perfect for sharing. Enjoy creating your own warm bowl of comfort!$

A comforting and hearty soup that combines the flavors of lasagna in a delicious broth.

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Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Ingredients

1 lb ground beef or turkey
1 medium onion, diced
3 cloves garlic, minced
28 oz crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoons Italian seasoning
0.5 teaspoon red pepper flakes (optional)
8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
to taste salt
to taste pepper
for garnish fresh basil leaves

Instructions

In a large pot over medium heat, add the ground beef or turkey. Cook until browned, about 5-7 minutes. Drain any excess fat.
Add the diced onion to the pot and sauté for about 3 minutes until translucent. Then, stir in the minced garlic and cook for an additional minute.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the Italian seasoning, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer.
Once simmering, add the broken lasagna noodles to the pot. Cook according to package instructions, usually around 8-10 minutes, until the noodles are al dente. Stir occasionally to prevent sticking.
While the noodles are cooking, prepare the cheese mixture by combining the ricotta, half of the mozzarella, and grated Parmesan in a bowl. Mix until well blended.
Once the noodles are cooked, ladle the soup into bowls. Top each serving with a generous dollop of the cheese mixture, then sprinkle remaining mozzarella on top.
Garnish with fresh basil leaves for added flavor and presentation.

Notes

Serve in rustic bowls and drizzle with a little olive oil or extra Parmesan on top for an inviting finish.

Keyword comfort food, lasagna, soup