Speedy Lasagna Soup

$To make Speedy Lasagna Soup, you will need these key ingredients: - 1 lb ground beef or Italian sausage - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons dried Italian seasoning - 1 teaspoon red pepper flakes (optional, for heat) - 8 lasagna noodles, broken into smaller pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - Salt and freshly ground black pepper, to taste You can enhance the flavor of your soup with these optional ingredients: - Red pepper flakes for heat - Fresh herbs like thyme or parsley - Spinach for added greens - Mushrooms for an earthy taste Garnishing your soup can make it even more appealing. Here are some great options: - Fresh basil leaves - Extra mozzarella cheese on top - A drizzle of olive oil - Cracked black pepper for a bit of spice These ingredients come together to create a hearty, delicious meal that warms the soul. Use these tips to make your soup even better! {{ingredient_image_2}} First, grab a large pot and set it on medium heat. Add 1 pound of ground beef or Italian sausage. Cook it until it turns brown, which takes about 5 to 7 minutes. As it cooks, break it apart with a wooden spoon. If there is too much fat, drain it off. Next, add 1 medium onion, finely chopped. Sauté it for about 3 to 4 minutes. You want it soft and clear. Then, stir in 2 cloves of minced garlic. Cook for another minute. The garlic should smell great but not burn. Now, it’s time for the juicy part! Pour in 1 can of crushed tomatoes. Then, add 4 cups of chicken or vegetable broth. Stir in 2 teaspoons of dried Italian seasoning. If you like some heat, add 1 teaspoon of red pepper flakes. Don’t forget a generous pinch of salt and pepper! Bring this mix to a gentle simmer. Let it cook for about 5 minutes to blend the flavors. Carefully add 8 broken lasagna noodles to the pot. Cook for about 10 to 12 minutes. Stir occasionally so the noodles do not stick. You want them tender but not mushy. While the soup simmers, prepare the creamy cheese. In a bowl, mix 1 cup of ricotta cheese with a pinch of salt and pepper. Make it smooth. To serve, ladle the soup into bowls. Add a big dollop of ricotta to each bowl. Top with 1 cup of shredded mozzarella and ½ cup of grated Parmesan cheese. The heat will melt the cheese just right. Finally, add fresh basil leaves for a pop of color and taste. To boost flavor, use fresh herbs. Fresh basil adds a bright taste. You can also try adding a splash of balsamic vinegar. It gives a nice tang. If you want more heat, add extra red pepper flakes. For texture, crisp some bread on the side. It complements the soup well. Another tip is to use good-quality broth. It makes a big difference in taste. Breaking the lasagna noodles helps them cook evenly. Ensure you stir them often. This keeps them from sticking together. Cook them in the soup for 10-12 minutes. They should be tender but not mushy. If you want, you can also cook them separately. Just add them to the soup later. This keeps them firm and intact. For a beautiful presentation, use deep bowls. Ladle the soup in and top with ricotta. Then add shredded mozzarella and Parmesan. Let the cheese melt slightly for a nice look. Finish with fresh basil leaves on top. A drizzle of olive oil adds flavor and shine. You can also sprinkle cracked black pepper for a nice touch. This makes your soup not just tasty, but also pretty! Pro Tips Use Fresh Ingredients: Fresh herbs and high-quality canned tomatoes can elevate the flavors of your soup, making it taste even more delicious. Customize the Heat: Adjust the amount of red pepper flakes according to your spice preference. You can also add a dash of hot sauce for an extra kick. Make It Vegetarian: Substitute the meat with lentils or mushrooms for a hearty vegetarian version of this soup without sacrificing flavor. Store Leftovers Properly: If you have leftovers, store the soup and cheese toppings separately to prevent the noodles from becoming too soft when reheating. {{image_4}} For a vegetarian version, swap the meat for mushrooms or lentils. Use a mix of bell peppers and zucchini for added flavor. You can also add spinach for extra nutrients. Use vegetable broth instead of chicken broth. This keeps the base rich and tasty. You will still enjoy the same comforting feel of lasagna in soup form. To make this soup gluten-free, replace lasagna noodles with gluten-free pasta. Many brands offer a variety that works well in soup. Always check the package for cooking times. Feel free to use gluten-free broth to keep it safe. Your soup will still be hearty and full of flavor. If you love heat, add more red pepper flakes or diced jalapeños. You can also stir in some spicy Italian sausage instead of ground beef. For a unique twist, try adding a splash of hot sauce before serving. This will give your soup an exciting kick, perfect for those who enjoy bold flavors. To store leftover lasagna soup, let it cool first. Place it in an airtight container. This keeps the soup fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you’ll know when to eat it! If you want to save it for later, freezing works well. Pour the cooled soup into freezer-safe containers. Leave room at the top for expansion. Seal them tightly and label with the date. You can freeze it for up to three months. Just remember, it tastes best if you eat it sooner! When you’re ready to enjoy the soup again, reheating is easy. Thaw the frozen soup in the fridge overnight. If you’re in a hurry, use the microwave. Heat it in short bursts, stirring often. You can also reheat it on the stove over medium heat. Add a splash of broth if it seems too thick. This helps bring back the soup’s texture. Enjoy your tasty meal! Yes, you can make Speedy Lasagna Soup in advance. It tastes even better the next day! Just store it in the fridge. When you are ready to eat, heat it on the stove until warm. You can use ground turkey or chicken instead of ground beef or sausage. If you want a meatless option, try lentils or mushrooms. Both options add great flavor and texture. To make the soup creamier, add more ricotta cheese. Stir it in just before serving for a rich texture. You can also mix in a splash of heavy cream for extra creaminess. Ricotta cheese adds a nice touch to this soup, but it is not necessary. If you don't have ricotta, you can skip it or use cream cheese instead. Yes, increasing the serving size is easy. Just double the ingredients and use a larger pot to cook everything. This soup is great for sharing! Speedy Lasagna Soup stays fresh in the fridge for about 3 to 4 days. Make sure to store it in an airtight container for the best results. You learned how to make Speedy Lasagna Soup step by step. We explored the main ingredients, optional add-ons, and garnishes to boost flavor. I shared tips to enhance your dish and variations for different diets. You also got storage advice to keep leftovers fresh. Enjoy creating your tasty soup, and remember to experiment. Make it your own, and savor every bite!$

A quick and hearty lasagna-inspired soup that's perfect for a cozy meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 lb ground beef or Italian sausage
1 medium onion, finely chopped
2 cloves garlic, minced
28 oz crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoons dried Italian seasoning
1 teaspoon red pepper flakes (optional, for heat)
8 noodles lasagna, broken into smaller pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
to taste fresh basil leaves, for garnish
to taste salt and freshly ground black pepper

Instructions

In a large pot over medium heat, add the ground beef or Italian sausage. Cook until browned, breaking it apart with a wooden spoon, which should take about 5-7 minutes. If there’s excess fat, drain it off carefully.
Add the finely chopped onion to the pot and sauté for 3-4 minutes until it becomes translucent and softens. Then, stir in the minced garlic and continue cooking for an additional minute, until the garlic is fragrant but not burnt.
Pour in the crushed tomatoes and broth, then stir in the dried Italian seasoning, red pepper flakes (if using), and a generous pinch of salt and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
Carefully add the broken lasagna noodles to the pot. Cook for approximately 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are tender but still hold their shape.
While the soup simmers, in a separate bowl, mix the ricotta cheese with a pinch of salt and pepper until well-blended and smooth, creating a creamy dollop for later.
To serve, ladle the soup into bowls, adding a generous dollop of the ricotta cheese to each serving. Sprinkle abundantly with shredded mozzarella and grated Parmesan cheese, allowing the heat from the soup to melt the cheese slightly.
Finish each bowl with a garnish of fresh basil leaves, adding a pop of color and fresh flavor.

Notes

For an appealing presentation, consider serving the soup in rustic bowls topped with a swirl of extra virgin olive oil and a sprinkle of cracked black pepper.

Keyword Italian, lasagna, quick meal, soup