Lasagna Soup Delight

$- 1 lb ground beef or turkey - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 8 oz lasagna noodles, broken into bite-sized pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese Lasagna soup has some key ingredients that make it hearty and tasty. You can use either ground beef or turkey. Both add great flavor. Onions and garlic give the soup depth. Crushed tomatoes form the soup base, while lasagna noodles make it filling. The cheeses create a creamy topping that melts beautifully. - 2 teaspoons Italian seasoning blend - 4 cups chicken or vegetable broth - 1/2 teaspoon red pepper flakes (optional, for a spicy kick) For flavor, I use an Italian seasoning blend. It gives the soup that classic taste. Chicken or vegetable broth adds richness. If you like spice, add red pepper flakes for a kick. This combination of seasonings makes the soup warm and inviting. - Fresh basil leaves - Salt and freshly ground black pepper Fresh basil leaves add a pop of color and flavor. It makes each bowl look fresh and appealing. Don't forget to season with salt and freshly ground black pepper. These simple touches make all the difference in taste. {{ingredient_image_2}} First, I heat a large pot over medium heat. I add one pound of ground beef or turkey. Cook the meat, breaking it up, for about five to seven minutes. The meat should be brown and fully cooked. Drain any fat to keep the soup light. Next, I add one finely diced onion to the pot. I sauté it for about three minutes. The onion should become soft and translucent. Then, I add three cloves of minced garlic. I cook it for one more minute. This step releases the garlic's lovely aroma. Once the onions and garlic are ready, I pour in one can of crushed tomatoes and four cups of chicken or vegetable broth. I stir well to mix everything. Then I sprinkle in two teaspoons of Italian seasoning and half a teaspoon of red pepper flakes if I want some heat. I also add a good pinch of salt and freshly cracked black pepper. I let this mixture simmer gently for a few minutes. Now it's time for the noodles. I break eight ounces of lasagna noodles into bite-sized pieces. I add them to the pot. I cook the noodles according to the package instructions, which usually takes about eight to ten minutes. I stir occasionally to stop them from sticking together. I aim for the noodles to be al dente, as they will soften more when served. While the noodles cook, I make the cheese mix. In a bowl, I combine one cup of ricotta cheese, half of the shredded mozzarella (which is one cup), and half a cup of grated Parmesan. I stir these together until they are creamy and smooth. This adds a rich texture to the soup. When the noodles are just right, I ladle the hearty soup into deep bowls. I top each bowl with a generous dollop of the cheese mixture. Then, I add the remaining mozzarella on top. Finally, I garnish each bowl with fresh basil leaves for a pop of color and flavor. - Adjusting cooking times for noodles: Lasagna noodles need to cook just right. Follow the package instructions, usually around 8-10 minutes is best. Check for al dente texture. This means they should be firm but not hard. They will soften a little more once you serve them, so don't overcook them in the pot. - Preventing a watery soup: To keep your soup thick, use less broth if you want a richer dish. You can also add more cheese to help with consistency. If you find your soup too thin, let it simmer longer to evaporate excess liquid. - Best types of bowls for presentation: Use deep, rustic bowls for serving. They hold heat well and look inviting. The shape also allows for a good mix of soup and toppings. - Adding olive oil or extra cheese: Drizzle a little high-quality olive oil on top before serving. It adds flavor and a nice sheen. You can also sprinkle more grated Parmesan cheese for a delicious finish. This extra touch makes your dish feel gourmet and special. Pro Tips Cook Noodles Separately: To keep the lasagna noodles from becoming too soft and mushy, consider cooking them separately and adding them to the soup just before serving. Use Fresh Herbs: Fresh basil not only adds flavor but also a vibrant color. Feel free to experiment with other fresh herbs like oregano or thyme for added depth. Make It Vegetarian: Substitute the ground meat with sautéed mushrooms or lentils for a hearty vegetarian version of this lasagna soup. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. However, the noodles may absorb too much broth; consider adding extra broth when reheating. {{image_4}} You can swap ground beef or turkey for ground chicken. This change makes the soup lighter. You can also use plant-based options like lentils or crumbled tofu. Both choices add protein and keep the dish hearty. Adding veggies makes this soup even better. Try incorporating spinach or mushrooms into the pot. These add flavor and nutrition. If you want, substitute with other vegetables like zucchini or bell peppers. Just chop them up small so they cook evenly. Cheese is key to making lasagna soup tasty. You can mix different cheeses for a unique flavor. Try using provolone or gouda with mozzarella. If you're avoiding dairy, opt for vegan cheese. It melts well and keeps the soup creamy. To store your lasagna soup, let it cool first. Place it in a container with a tight lid. Glass or plastic containers work well for this. Make sure to store it in the fridge. Enjoy your leftovers within three to four days. This will keep the soup fresh and tasty. For long-term storage, you can freeze lasagna soup. First, 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 before sealing. When you are ready to eat, thaw it overnight in the fridge. To reheat, pour the soup into a pot over low heat. Stir often to keep it from sticking. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the texture nice and creamy. Enjoy your cozy meal! To make lasagna soup vegetarian, simply skip the meat. Use mushrooms for a hearty texture. You can also add lentils for protein. Increase the amount of veggies like bell peppers or zucchini. These will add flavor and nutrition. Use vegetable broth instead of chicken broth for a richer taste. Yes, you can prepare lasagna soup in advance. Cook the soup, then let it cool. Store it in an airtight container in the fridge. It stays fresh for up to three days. For best results, add noodles just before serving. This keeps them from getting too soft. You can also freeze the soup for up to three months. Just reheat it slowly on the stove. If you don’t have ricotta cheese, try cottage cheese. It gives a similar creamy texture. You can also use cream cheese for a richer flavor. Blending silken tofu can make a great dairy-free option. Add some herbs to mimic the ricotta taste. In this post, we explored how to make a delicious lasagna soup. We covered essential ingredients like ground meat, veggies, and cheese, along with seasonings and garnishes. The step-by-step instructions guided you through cooking and serving the dish. I shared tips for storage, variations, and answered common questions. This soup is easy to customize to fit your taste. Don't hesitate to experiment with ingredients and make it your own. Enjoy this cozy meal with friends and family!$

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, finely diced
3 cloves garlic, minced
28 oz crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoons Italian seasoning blend
0.5 teaspoon red pepper flakes (optional)
8 oz lasagna noodles, broken into bite-sized pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
0.5 cup grated Parmesan cheese
to taste fresh basil leaves for garnish
to taste Salt and freshly ground black pepper

Instructions

In a large pot set over medium heat, add the ground beef or turkey. Cook the meat, stirring frequently, until it’s browned and fully cooked through, about 5-7 minutes. Drain any excess fat to keep the soup light.
Incorporate the finely diced onion into the pot. Sauté for approximately 3 minutes, or until the onion becomes soft and translucent. Add the minced garlic and continue to cook for an additional minute, stirring to release its aromatic flavor.
Carefully pour in the crushed tomatoes and chicken or vegetable broth, stirring to ensure an even mixture. Sprinkle in the Italian seasoning, red pepper flakes (if using for spice), and a generous pinch of salt and freshly cracked black pepper. Allow the mixture to come to a simmer.
Once simmering gently, introduce the broken lasagna noodles to the pot. Cook according to the package instructions, typically around 8-10 minutes, stirring occasionally to prevent the noodles from sticking. Aim for the noodles to be al dente, as they will continue to soften slightly once served.
While the noodles are cooking, prepare the cheese mixture by combining the ricotta cheese, half of the shredded mozzarella, and grated Parmesan cheese in a separate bowl. Stir well until everything is thoroughly blended and creamy.
After the noodles are cooked to your liking, ladle the hearty soup into bowls. Top each serving with a generous dollop of the prepared cheese mixture, followed by a sprinkling of the remaining mozzarella cheese on top.
Finish by garnishing each bowl with fresh basil leaves for a burst of flavor and a beautiful presentation.

Notes

Serve in rustic bowls and drizzle with olive oil for added flavor.

Keyword comfort food, lasagna, soup