Description
This Savory Italian Baked Lasagna Soup is a hearty and comforting dish that combines all the rich flavors of traditional lasagna in a warm, satisfying soup. With ground beef or Italian sausage, aromatic herbs, tender broken lasagna noodles, creamy ricotta and Parmesan cheese, melted mozzarella, and fresh spinach, this recipe is perfect for cozy dinners and easy to prepare in just over an hour.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
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 and Greens
- 8 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves
Garnish
- Fresh basil, chopped (for garnish)
Instructions
- Brown the Meat: Heat 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 Onions and Aromatics: Add diced onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, dried oregano, dried basil, red pepper flakes (if using), and salt and pepper to taste. Cook for an additional minute until fragrant.
- Add Liquids and Tomatoes: Pour in chicken or beef broth, crushed tomatoes, and tomato paste. Stir to combine all ingredients thoroughly and bring the mixture to a gentle boil.
- Simmer the Soup: Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes to allow the flavors to meld and deepen.
- Cook lasagna noodles: Stir in the broken pieces of lasagna noodles and continue to cook until the noodles are al dente, approximately 10 minutes.
- Add fresh spinach: Stir in fresh spinach leaves and cook for an additional 2-3 minutes until the spinach is wilted and tender.
- Mix and add ricotta and Parmesan: In a small bowl, mix ricotta cheese and grated Parmesan cheese. Drop spoonfuls of this cheese mixture into the soup and gently stir to blend the flavors.
- Top with mozzarella: Remove the pot from heat and sprinkle shredded mozzarella cheese on top. Cover the pot and let sit for a few minutes until the mozzarella melts beautifully into the soup.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped basil for a burst of color and fresh aroma.
Notes
- You can use either ground beef or Italian sausage depending on your preference; Italian sausage will add a spicier flavor.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken or beef broth, and consider adding mushrooms for texture.
- Broken lasagna noodles cook relatively quickly in the soup; be careful not to overcook to avoid mushiness.
- If you like a spicier soup, feel free to increase the red pepper flakes or add a dash of hot sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
