Lasagna soup

Here’s a proper lasagna soup recipe — simple, hearty, and written without emojis.

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Lasagna Soup Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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Ingredients

For the Soup:

• 2 tablespoons olive oil

• 1 pound ground beef (or Italian sausage, or a mix)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 teaspoons Italian seasoning

• ¼ teaspoon crushed red pepper flakes (optional)

• 2 tablespoons tomato paste

• 1 can (28 ounces) crushed tomatoes

• 4 cups beef or chicken broth

• 1 cup marinara sauce (optional, for richer flavor)

• 8 lasagna noodles, broken into pieces (or substitute with other pasta shapes)

For the Cheese Topping:

• 1 cup ricotta cheese

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley (optional)

• Salt and pepper to taste

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Instructions

1. Cook the Meat:
   Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

2. Add Aromatics:
   Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Season:
   Add salt, pepper, Italian seasoning, and red pepper flakes. Stir to coat the meat and onions evenly.

4. Add Tomato Paste and Liquids:
   Stir in tomato paste and cook for 1 minute. Then add crushed tomatoes, broth, and marinara sauce if using. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

5. Cook the Pasta:
   Add the broken lasagna noodles to the pot. Simmer uncovered for about 10–12 minutes, stirring occasionally, until the pasta is tender.

6. Prepare Cheese Mixture:
   In a small bowl, mix ricotta, mozzarella, Parmesan, parsley, salt, and pepper.

7. Serve:
   Ladle the soup into bowls. Add a generous spoonful of the cheese mixture on top of each serving. Let it melt slightly before eating.

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Tips

• You can substitute ground turkey or plant-based meat for a lighter version.

• If the soup thickens too much, add a bit more broth before serving.

• Store leftovers in the refrigerator for up to 3 days; the pasta will continue to absorb liquid, so add extra broth when reheating.

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Would you like me to include a vegetarian version or keep it as is?