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Lasagna Soup

A comforting and hearty soup that combines all the flavors of classic lasagna into an easy and quick one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 cups uncooked short pasta (like shells or fusilli)
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup fresh spinach or kale, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish (optional)
  • Grated Parmesan cheese for serving

Method
 

Cooking
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground meat and cook until browned. Drain excess fat if necessary.
  2. Add the diced onion to the pot and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a simmer.
  4. Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Allow it to simmer for about 5 minutes to meld the flavors.
  5. Add the uncooked pasta to the pot and cook according to package instructions, typically around 8-10 minutes, or until al dente.
  6. In the last 2-3 minutes of cooking, stir in the fresh spinach or kale until wilted.
  7. In a small bowl, combine the ricotta cheese with a pinch of salt and pepper. Set aside.
  8. Ladle the soup into bowls, topping each serving with a generous dollop of ricotta cheese and a sprinkle of shredded mozzarella.
  9. Add fresh basil and grated Parmesan cheese on top for an extra layer of flavor before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days or freeze portions for up to three months. Add a splash of broth when reheating to keep it creamy. For a vegan version, substitute meat with mushrooms or plant-based sausage and ricotta with silken tofu.