Lasagna Soup

Instructions

  1. Cook the Meat:
    • In a large pot, cook the ground beef or Italian sausage over medium heat until browned. Drain excess fat if necessary.
  2. Sauté Aromatics:
    • Add the onion to the pot and sauté until softened (about 5 minutes). Stir in the garlic and cook for 1 minute, until fragrant.
  3. Build the Broth:
    • Stir in the crushed tomatoes, diced tomatoes, tomato paste, broth, Italian seasoning, basil, and red pepper flakes. Season with salt and pepper to taste. Bring to a gentle boil.
  4. Cook the Noodles:
    • Add the broken lasagna noodles to the soup and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender.
  5. Prepare the Ricotta Topping:
    • In a small bowl, mix the ricotta, Parmesan, parsley, and a pinch of salt and pepper. Set aside.
  6. Finish the Soup:
    • Stir in 1 cup of shredded mozzarella to the soup until melted and creamy. Adjust seasoning as needed.
  7. Serve:
    • Ladle the soup into bowls and top with a dollop of the creamy ricotta mixture. Garnish with extra parsley and Parmesan if desired.

Tips and Variations

  • Vegetarian Option: Use vegetable broth and substitute the meat with mushrooms, zucchini, or plant-based crumbles.
  • Add Greens: Toss in a handful of fresh spinach or kale during the last few minutes of cooking for extra nutrients.
  • Make It Creamier: Stir in a splash of heavy cream before serving.
  • Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a bit of broth if it thickens.

This Lasagna Soup is a warm hug in a bowl—comfort food at its finest! 🧄🍅🧀