Description
This comforting Savory Italian Baked Lasagna Soup combines all the classic flavors of traditional lasagna into a warm, hearty soup. Featuring browned ground beef or Italian sausage, aromatic herbs, crushed tomatoes, and layers of cheesy goodness with ricotta, mozzarella, and Parmesan, this soup is perfect for a cozy meal any day of the week. It’s an easy stovetop recipe that delivers the same delicious satisfaction as the classic baked dish in a bowl.
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 Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Liquids and Tomato Base
- 4 cups chicken or beef broth
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Greens and Garnish
- 2 cups fresh spinach leaves
- 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: 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 fragrant.
- Add Liquids and Tomato Base: Pour in the chicken or beef broth, crushed tomatoes, and tomato paste. Stir everything together thoroughly and bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 20 to 25 minutes to allow the flavors to meld beautifully.
- Cook the Lasagna Noodles: Stir in the broken lasagna noodles and cook uncovered until the noodles are al dente, approximately 10 minutes. Stir occasionally to prevent sticking.
- Add Spinach: Incorporate the fresh spinach leaves into the soup and cook for another 2 to 3 minutes until the spinach wilts.
- Add Ricotta and Parmesan: In a small bowl, mix the ricotta cheese with the grated Parmesan cheese. Spoon dollops of this cheese mixture into the soup and gently stir to blend the flavors without fully dissolving the cheese.
- Melt the Mozzarella: Remove the pot from heat. Sprinkle the shredded mozzarella cheese over the top of the soup, then cover the pot and let it sit for a few minutes until the cheese melts wonderfully.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped basil for a bright, fresh finish. Enjoy!
Notes
- You can substitute ground beef with Italian sausage or ground turkey for a different flavor profile.
- For a vegetarian version, omit the meat and use vegetable broth instead.
- If you prefer a spicier soup, increase the red pepper flakes to taste.
- Adding the ricotta in dollops creates a creamy texture in the soup; stir gently to avoid fully mixing it in.
- This soup is best served immediately but can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
