Lasagna Soup

Ingredients:

For the Soup:
1 lb ground beef or Italian sausage
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
4 cups chicken or beef broth
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
½ tsp red pepper flakes (optional)
½ tsp salt (adjust to taste)
¼ tsp black pepper
8 oz lasagna noodles, broken into bite-sized pieces

For the Cheese Mixture:

1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped

Optional Garnish:

Extra shredded mozzarella or Parmesan
Fresh basil leaves

Instructions:

Cook the Meat and Aromatics:

Heat olive oil in a large pot over medium heat. Add the ground beef or sausage and cook until browned.
Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

Build the Soup Base:
Stir in the crushed tomatoes, diced tomatoes, tomato paste, and broth. Add the basil, oregano, red pepper flakes, salt, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.

Cook the Noodles:

Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.

Prepare the Cheese Mixture:

In a small bowl, mix ricotta cheese, mozzarella, Parmesan, and parsley. Adjust seasoning with a pinch of salt and pepper if desired.

Serve:

Ladle the soup into bowls. Add a dollop of the cheese mixture to each serving, letting it melt into the hot soup.

Garnish:

Sprinkle with extra mozzarella or Parmesan and garnish with fresh basil leaves for a finishing touch.

Serving Suggestions:

Pair with garlic bread or a simple green salad for a complete meal.

Store leftovers in the refrigerator for up to 3 days (add more broth when reheating if needed).

This Lasagna Soup is the perfect comforting dish—rich, cheesy, and packed with all the flavors of classic lasagna without the layering hassle!