Best Lasagna Soup
A delightful twist on classic lasagna, this hearty soup combines rich marinara, tender noodles, and melted cheese for a comforting meal.
Ingredients
Meat Base
- 1 pound Ground beef or turkey
- 3 cloves Garlic, minced
- 1 medium Onion, diced
Soup Base
- 28 ounces Crushed tomatoes, canned
- 15 ounces Tomato sauce, canned
- 4 cups Beef broth
Noodles and Seasoning
- 8-10 pieces Lasagna noodles, broken Break into smaller pieces for easier serving.
- 1 tablespoon Italian seasoning
- to taste Salt and black pepper
Garnish and Toppings
- a handful Fresh basil, chopped
- 1 cup Mozzarella cheese, shredded For a gooey texture.
- ½ cup Parmesan cheese, grated For garnish.
Others
- 1 tablespoon Olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
- Add in the ground beef or turkey, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 6-7 minutes. Drain any excess fat.
Cooking the Soup
- Stir in the crushed tomatoes and tomato sauce, then pour in the beef broth. Season with Italian seasoning, salt, and black pepper. Mix well to combine.
- Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
- Add the broken lasagna noodles and cook until tender, about 8-10 minutes. Stir frequently to prevent the noodles from sticking.
- Stir in the fresh basil, followed by the shredded mozzarella cheese. Let it simmer for an additional 2-3 minutes, until the cheese has melted.
Serving
- Serve hot, garnished with extra mozzarella and Parmesan for that irresistible cheesy goodness!
Notes
For added flavor, sauté bell peppers or mushrooms along with the onion and garlic. For a spicy kick, add red pepper flakes. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.