Melty Cheesy Lasagna Soup

$- 1 lb ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (red or green) - 1 can (28 oz) crushed tomatoes - 8-10 lasagna noodles, broken into pieces - 2 teaspoons dried Italian herbs (oregano, basil, thyme) - 1 teaspoon red pepper flakes (optional) - 4 cups beef broth - Salt and pepper to taste - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Lasagna soup has all the rich flavors of classic lasagna, but it’s easier to make. The base starts with ground beef or Italian sausage. This adds a hearty touch. I love using fresh vegetables like onion, garlic, and bell pepper. They bring a nice crunch and flavor. The crushed tomatoes create a rich sauce that ties everything together. For pasta, I break lasagna noodles into pieces. They soak up the soup's flavors while cooking. Seasonings are key. I use dried Italian herbs like oregano and basil. They make the soup smell amazing. A pinch of red pepper flakes adds a touch of heat, but you can skip it if you prefer mild flavors. Beef broth gives the soup depth. Don’t forget to add salt and pepper to taste. Now, let’s talk cheese. Ricotta cheese is creamy and smooth. Mixing it with shredded mozzarella and Parmesan gives that classic cheesy taste. As you serve the soup, the cheeses melt slightly on top, making each bite decadent and comforting. {{ingredient_image_1}} - Browning the meat: Start by heating a large pot over medium heat. Add 1 pound of ground beef or Italian sausage. Cook it until it turns brown, breaking it apart as it cooks. Drain any extra fat. This gives a rich base for your soup. - Sautéing the vegetables: Next, add 1 diced medium onion and 1 diced bell pepper to the pot. Stir in 3 minced garlic cloves. Cook for about 5 minutes until the veggies soften. Their flavors will blend with the meat. - Adding tomatoes and broth: Now, pour in 1 can of crushed tomatoes and 4 cups of beef broth. The broth adds depth to the soup. - Incorporating herbs and seasonings: Stir in 2 teaspoons of dried Italian herbs and 1 teaspoon of red pepper flakes if you want some heat. Season with salt and pepper to taste. Bring this mixture to a gentle simmer. - Adding lasagna pieces: Break 8-10 lasagna noodles into smaller pieces. Add them to the simmering pot. Stir well to mix everything. - Ensuring noodles are tender: Let the soup cook for about 10-12 minutes. Check the noodles to ensure they become tender but not mushy. - Combining ricotta, mozzarella, and Parmesan: In a separate bowl, mix together 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese. This mixture will create a creamy topping for your soup. - Ladling soup into bowls: Once the noodles are cooked, ladle the soup into bowls. Each bowl should be filled with meaty, cheesy goodness. - Topping with cheese and basil: Add a generous dollop of the ricotta mixture on top of each bowl. Then, sprinkle the remaining mozzarella cheese over it. Let the cheese melt slightly. Finish with fresh basil leaves for added flavor and a pop of color. To make your lasagna soup extra creamy, focus on the cheese. I suggest blending different cheeses for depth. Here are some great options: - Ricotta cheese: Adds a rich, creamy texture. - Mozzarella cheese: Use fresh mozzarella for a stringy melt. - Parmesan cheese: Grates finely for a salty, nutty flavor. Mix these cheeses together, and you'll get a fantastic creamy topping. Want to boost the flavor? You can easily add veggies or spices. Try these: - Spinach: Add fresh or frozen spinach for color and nutrition. - Carrots: Diced carrots bring sweetness and crunch. - Zucchini: Sliced zucchini adds moisture and flavor. For spices, consider adding more Italian herbs or a hint of garlic powder. A pinch of red pepper flakes gives it a nice kick. The right sides can make your soup even better. Here are some ideas: - Garlic bread: Perfect for dipping into the soup. - Salad: A fresh green salad balances the meal. For presentation, serve the soup in rustic bowls. Top with extra Parmesan and fresh basil leaves for a pop of color. You can also drizzle a bit of olive oil on top for a gourmet touch. Pro Tips Use Fresh Herbs: Fresh basil adds a bright flavor to your lasagna soup. Add it just before serving for a burst of freshness. Customize Your Protein: Feel free to substitute ground beef with ground turkey or chicken for a lighter version of this dish. Make it Vegetarian: Replace the meat with sautéed mushrooms and add extra vegetables like zucchini or spinach for a hearty vegetarian option. Store Leftovers Properly: If you have leftovers, store the soup and cheese mixture separately to keep the noodles from becoming mushy. Reheat when ready to serve. {{image_2}} You can make this soup without meat. Use lentils or mushrooms instead. Lentils add protein and fiber. They also soak up the flavors well. Mushrooms give a nice, earthy taste. You can sauté them with onions and garlic for more flavor. This option is both hearty and healthy. If you need a gluten-free soup, use gluten-free noodles. Many brands offer good alternatives. You can also use spiralized zucchini or rice. These options keep the soup light and fresh. Just make sure to adjust the cooking time. You want the noodles to be tender but not mushy. For a spicy twist, add more spices. You can use red pepper flakes for heat. Try adding diced jalapeños or spicy sausage too. This will give your soup a nice kick. Adjust the spice level to suit your taste. Always start with a little and add more if needed. To store your lasagna soup, let it cool first. Use an airtight container. This keeps the soup fresh. In the fridge, it lasts about 3 to 4 days. Be sure to stir it before serving again. Freezing is a great way to save leftovers. First, cool the soup completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. It can stay frozen for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat your lasagna soup on the stove. Use low heat and stir often. This helps keep the flavors rich and the texture smooth. You can also use a microwave. Heat in short bursts and stir in between. Enjoy your warm, cheesy comfort food! You can serve Lasagna Soup with many tasty sides. Here are some ideas: - Crusty garlic bread - A fresh green salad - Breadsticks or cheesy bread - Garlic knots - Steamed vegetables Each option adds a nice touch to your meal. I find that garlic bread pairs perfectly with the soup's rich flavors. Yes, you can make Lasagna Soup ahead of time. Here are some tips: - Store it in an airtight container in the fridge for up to three days. - For longer storage, freeze the soup in portions. - When you want to eat it, thaw it in the fridge overnight. - Reheat in a pot over low heat, stirring often. This makes meal prep easy and saves time during busy days. Adjusting the serving size is simple. Here’s how to do it: - To make more, just double the ingredients. - To make less, half the ingredients. - Keep the cooking time the same for small changes. - For large changes, check the noodles for doneness. This way, you always have the right amount for your needs. You now have all the steps to create a delicious lasagna soup. We covered the main ingredients, from the meat to the rich cheeses. I shared tips to enhance its flavor and suggested fun variations. You also learned about proper storage methods to keep your soup fresh. Getting this recipe right will impress your family and friends. Enjoy the warm, comforting bowl of lasagna soup that’s easy to make and full of flavor. Don’t hesitate to experiment with your own twists!$

A comforting and cheesy lasagna soup that's perfect for chilly days.

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Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 lb ground beef or Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper diced (red or green)
28 oz crushed tomatoes
4 cups beef broth
2 teaspoons dried Italian herbs (oregano, basil, thyme)
1 teaspoon red pepper flakes (optional)
8 to 10 lasagna noodles, broken into pieces
1 cup ricotta cheese
2 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh basil

Instructions

In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain any excess fat.
Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
Stir in the crushed tomatoes, beef broth, dried Italian herbs, red pepper flakes (if using), and season with salt and pepper. Bring to a simmer.
Once simmering, add the broken lasagna noodles to the pot. Stir well and let it cook for about 10-12 minutes until the noodles are tender.
In a separate bowl, mix together the ricotta cheese, half of the shredded mozzarella, and grated Parmesan.
Once the noodles are cooked, ladle the soup into bowls and top each with a generous dollop of the ricotta mixture.
Sprinkle the remaining mozzarella cheese on top and let it melt slightly.
Garnish each bowl with fresh basil leaves before serving.

Notes

Serve in rustic bowls with a sprinkle of extra Parmesan and fresh basil on top for a delightful finishing touch. Pair with crusty garlic bread on the side for a complete meal.

Keyword cheesy, comfort food, lasagna, soup