Description
Savory Italian Baked Lasagna Soup is a comforting and hearty one-pot meal that combines all the classic flavors of lasagna in a warm, delicious soup. Ground beef or Italian sausage is cooked with fragrant herbs and garlic, then simmered with crushed tomatoes, broth, and broken lasagna noodles. Creamy ricotta and Parmesan cheese are stirred in, and the soup is topped with melted mozzarella and fresh basil for a rich, satisfying dish perfect for cozy dinners.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Liquids and Tomatoes
- 4 cups chicken or beef broth
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
Cheeses
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Pasta
- 8 lasagna noodles, broken into pieces
Garnish
- Fresh basil, chopped (for garnish)
Instructions
- Brown the meat: Heat the olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it apart with a spoon to ensure even cooking.
- Sauté aromatics and seasonings: Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, dried basil, red pepper flakes if using, salt, and pepper. Cook for an additional minute until the mixture is fragrant.
- Add liquids and tomatoes: Pour in the chicken or beef broth, crushed tomatoes, and tomato paste. Stir the ingredients together thoroughly and bring the mixture to a gentle boil.
- Simmer for flavor development: Reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes, allowing the flavors to meld beautifully.
- Cook lasagna noodles: Stir in the broken lasagna noodles and cook uncovered until the noodles are al dente, approximately 10 minutes, stirring occasionally to prevent sticking.
- Add spinach: Add the fresh spinach leaves to the soup and cook for 2 to 3 minutes more, until the spinach wilts and incorporates into the soup.
- Incorporate ricotta and Parmesan: In a small bowl, combine the ricotta and grated Parmesan cheese. Drop spoonfuls of the mixture into the simmering soup and gently stir to blend the creamy cheese throughout.
- Melt mozzarella topping: Remove the pot from heat. Sprinkle the shredded mozzarella cheese over the top of the soup. Cover the pot and let it sit for a few minutes until the mozzarella melts completely.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped basil. Serve immediately while hot and enjoy the hearty, savory flavors.
Notes
- For a spicier kick, increase the red pepper flakes or add some crushed chili flakes.
- Ground turkey or chicken can be substituted for beef or sausage for a lighter option.
- Gluten-free lasagna noodles can be used to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- You can prepare this soup in a slow cooker by browning the meat and sautéing aromatics first, then combining all ingredients and cooking on low for 4-6 hours.
