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Creamy Italian Lasagna Soup

A comforting bowl of creamy lasagna soup packed with flavor, perfect for quick weeknight meals or cozy weekend dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil For cooking the vegetables
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef or Italian sausage Can be swapped for turkey for a lighter version
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 cups uncooked pasta (e.g., lasagna noodles, broken into pieces) Any shape works; adjust cooking time accordingly
  • 2 teaspoons Italian seasoning
  • to taste salt and pepper
Cheese Mixture
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese Add more for extra cheesiness
  • 1/2 cup grated Parmesan cheese
Garnish
  • to taste fresh basil Optional, for garnishing

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chopped onion and minced garlic, cooking until softened.
  3. Stir in the ground beef or sausage, cooking until browned. Drain excess fat if necessary.
Cooking
  1. Add crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
  2. Toss in the uncooked pasta and cook until tender according to package instructions.
  3. Reduce heat and gently stir in ricotta, mozzarella, and Parmesan, allowing the cheeses to melt.
  4. Serve hot, garnished with fresh basil if desired.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Add a splash more broth when reheating if necessary.