Sometimes, you crave the comfort of lasagna but don’t have the time to layer and bake. This lasagna soup brings all the flavors you love in a fraction of the time.
Why This Recipe Works
- It’s a time-saver, delivering lasagna flavors without the layering and long baking time.
- The soup is incredibly versatile, allowing for easy substitutions based on dietary preferences.
- It’s a crowd-pleaser, perfect for family dinners or entertaining guests.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 2 cups water
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Beef
In a large pot over medium heat, cook the ground beef until it’s no longer pink, about 5 minutes. Drain any excess fat. This step ensures your soup isn’t greasy.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the beef. Cook until the onion is translucent, about 3 minutes. This builds the flavor base of your soup.
Step 3: Add Liquids and Seasonings
Stir in the crushed tomatoes, chicken broth, water, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes to meld the flavors.
Step 4: Cook the Noodles
Add the broken lasagna noodles to the pot and cook until al dente, about 10 minutes. Stir occasionally to prevent sticking.
Step 5: Finish with Cheese
Remove the pot from heat. Stir in the ricotta and Parmesan cheeses until well combined. Serve hot, topped with shredded mozzarella cheese.
Tips and Tricks
For a richer soup, substitute half of the water with red wine. If you’re short on time, use pre-cooked lasagna noodles and add them at the end just to heat through. For a vegetarian version, swap the ground beef for mushrooms or lentils and use vegetable broth instead of chicken.
Recipe Variations
- Spicy Version: Add red pepper flakes or diced jalapeños for heat.
- Vegetarian: Use mushrooms or lentils instead of beef and vegetable broth.
- Cheesy: Increase the amount of mozzarella or add cream cheese for extra creaminess.
- Gluten-Free: Use gluten-free lasagna noodles.
- Low-Carb: Substitute zucchini noodles for lasagna noodles.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup up to adding the noodles. Store in the refrigerator and add the noodles when reheating to prevent them from becoming too soft.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a little water if the soup has thickened too much.
Can I freeze this soup?
It’s best to freeze the soup before adding the noodles. Thaw in the refrigerator overnight, then reheat and add the noodles as directed.
Summary
This lasagna soup is a quick, comforting twist on the classic dish, packed with all the flavors you love. It’s versatile, easy to make, and sure to please any crowd.
