Description
A comforting and flavorful soup that captures all the deliciousness of lasagna in an easy-to-make soup format.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 8-10 lasagna noodles, broken into 2-3 inch pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
- Ricotta cheese or mozzarella cheese, for serving
Instructions
- In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium-high heat. Drain any excess fat.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add the basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
- Stir in the heavy cream and grated Parmesan cheese. Heat through for 2-3 minutes, but do not boil after adding cream.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese or a sprinkle of shredded mozzarella, and garnish with fresh parsley. Serve hot.
Notes
- For a vegetarian option, omit the meat and use vegetable broth.
- Adjust red pepper flakes to your spice preference.
- Ensure not to overcook the lasagna noodles to avoid them becoming mushy.