Melty Cheesy Lasagna Soup

$- 1 lb ground beef or Italian sausage - 1 medium onion, diced - 1 bell pepper, diced (red or green) - 1 can (28 oz) crushed tomatoes - 4 cups beef broth - 2 teaspoons dried Italian herbs (oregano, basil, thyme) - 8-10 lasagna noodles, broken into bite-sized pieces - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese (plus more for serving) - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish The main ingredients give the soup its hearty base. The ground beef or Italian sausage adds rich flavor and protein. The diced onion and bell pepper bring color and sweetness. Crushed tomatoes and beef broth create a comforting sauce that ties everything together. For the best taste, I always use high-quality canned tomatoes. The dried Italian herbs give a classic flavor. The lasagna noodles absorb all the delicious broth, making them soft and tasty. The cheeses add creaminess and a satisfying texture. The additional ingredients enhance the dish. Ricotta cheese adds richness. Shredded mozzarella melts beautifully, while grated Parmesan gives a sharp kick. Fresh basil leaves brightens the dish and add a pop of color. This mix of ingredients makes lasagna soup a warm and filling meal. You can enjoy it alone or with a side of crusty garlic bread for the ultimate comfort food experience. {{ingredient_image_2}} - Start by browning 1 pound of ground beef or Italian sausage in a large pot. - Cook over medium heat until the meat is brown and no longer pink. - Use a spoon to break the meat apart as it cooks. - Once done, drain any excess fat and set the meat aside. - In the same pot, add 1 diced onion and 1 diced bell pepper. - Sauté these veggies for about 5 minutes until they are soft. - Next, add 3 minced garlic cloves and cook for one more minute. - Pour in 1 can of crushed tomatoes and 4 cups of beef broth. - Stir in 2 teaspoons of dried Italian herbs and red pepper flakes if you like spice. - Season with salt and pepper to taste, then stir everything well. - Bring the mixture to a gentle simmer. - Carefully add 8 to 10 broken lasagna noodles to the pot. - Stir well to mix everything together. - Let it simmer for about 10 to 12 minutes, or until the noodles are tender. - In a separate bowl, mix 1 cup of ricotta cheese with 2 cups of shredded mozzarella. - Add in 1/2 cup of grated Parmesan cheese. - Combine well until the cheeses are mixed evenly. - Ladle the soup into bowls once the noodles are cooked. - Top each bowl with a generous scoop of the cheese mixture. - Sprinkle more mozzarella cheese on top to melt into the warm soup. - Finish with fresh basil leaves for a pop of color and flavor. - Adjust seasoning to taste. Start with salt and pepper. You can always add more later. - For a twist, try using ricotta or goat cheese instead of the usual cheeses. It adds a unique flavor. - Cook the meat and veggies at the same time. This saves time and adds flavor. - Prepare all your ingredients ahead of time. Chop the veggies and measure the spices before cooking. This makes the process smoother. - Serve the soup in rustic bowls for a cozy feel. - Add extra Parmesan cheese and fresh basil on top for a pop of color. - Pair it with crusty garlic bread. This makes every bite more enjoyable. Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor to the soup. Consider adding it just before serving to preserve its aroma. Perfect Noodle Texture: To avoid mushy noodles, cook the lasagna noodles until al dente, as they will continue to soften in the soup. Customize the Cheese Blend: Experiment with different cheeses like provolone or fontina for a unique twist on the classic flavor. Make it Ahead: This soup stores well in the fridge and tastes even better the next day as the flavors meld together, making it ideal for meal prep. {{image_4}} You can switch the ground beef for turkey or chicken. They are leaner and still tasty. Vegetarian options work well too. Use lentils or mushrooms for a hearty feel. They soak up flavors and keep the soup filling. Add extra vegetables for more taste. Spinach or mushrooms blend well in this dish. You can also adjust the spice level. Add more red pepper flakes for a kick, or keep it mild for kids. If you need gluten-free options, use gluten-free noodles. They cook well and taste great. For a dairy-free version, choose dairy-free cheese. It melts nicely and keeps the meal creamy. To store leftovers, let the soup cool first. Then, place it in an airtight container. Make sure to seal it well to keep the flavor fresh. Glass containers work great, but plastic ones are fine too. Store the soup in the fridge for up to four days. If you want to freeze the soup, let it cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move the container to the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, your lasagna soup lasts about four days. If frozen, it stays good for up to three months. Always check for any signs of spoilage before eating, like odd smells or changes in color. Keep your soup safe and tasty! It takes about 40 minutes to make lasagna soup. You need 15 minutes for prep and 25 minutes to cook. This timing gives you a hearty meal in no time. Yes, you can make lasagna soup ahead of time. Just cook it fully, let it cool, and store it in a container. Keep it in the fridge for up to three days. For longer storage, freeze it. To reheat, just warm it on the stove or microwave. To make lasagna soup gluten-free, use gluten-free noodles. Many brands make great options. Be sure to check the broth and other ingredients for gluten. This way, you can enjoy the soup without worry. Absolutely! You can add many vegetables to the soup. Try spinach, zucchini, or mushrooms for extra nutrition. Just chop them up and add them when you sauté the onions and bell peppers. This makes the soup even heartier and more delicious. In this post, we covered how to make a flavorful lasagna soup. We explored key ingredients like meat, veggies, and cheese. You learned step-by-step cooking methods and tips for the best taste. Remember, you can customize this dish with different proteins and veggies. Don’t hesitate to experiment with flavors and adjust the recipe to fit your diet. Enjoy making this warm, hearty meal any day of the week!$

A comforting and hearty soup that combines the flavors of lasagna with melty cheese.

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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)
1 can (28 oz) crushed tomatoes
4 cups beef broth
2 teaspoons dried Italian herbs (oregano, basil, thyme)
1 teaspoon red pepper flakes (optional)
8-10 pieces lasagna noodles, broken into bite-sized pieces
1 cup ricotta cheese
2 cups shredded mozzarella cheese (plus more for serving)
1/2 cup grated Parmesan cheese
to taste salt and pepper
for garnish fresh basil leaves

Instructions

In a large pot or Dutch oven, begin by browning the ground beef or Italian sausage over medium heat. Cook until fully browned and no longer pink, ensuring to break it apart with a spoon as it cooks. Once done, drain any excess fat and set the meat aside.
In the same pot, add the diced onion and bell pepper. Sauté these vegetables for about 5 minutes, or until they become soft and translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes and the beef broth, then add the dried Italian herbs and red pepper flakes (if using). Season the mixture with salt and pepper to your taste. Stir everything together and bring the mixture to a gentle simmer.
Once simmering, carefully add the broken lasagna noodles to the pot. Stir well to combine, then let it cook for about 10-12 minutes, or until the noodles have become tender and have absorbed some of the soup's flavors.
Meanwhile, in a separate mixing bowl, combine the ricotta cheese with half of the shredded mozzarella and the grated Parmesan. Mix well until the cheeses are thoroughly combined.
Once the noodles are cooked to tender perfection, ladle the hearty soup into bowls. Top each serving generously with the ricotta cheese mixture, ensuring it melts slightly into the warm soup.
Finally, sprinkle the remaining shredded mozzarella over the top of each bowl, allowing the heat from the soup to help it melt.
Finish off each serving with a sprinkle of fresh basil leaves for a burst of color and flavor before presenting to your guests.

Notes

Serve the lasagna soup in rustic bowls and add an extra sprinkle of Parmesan cheese and fresh basil on top for a delightful finishing touch. Pair with crusty garlic bread on the side to complete this comforting meal!

Keyword cheesy, comfort food, lasagna, soup