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Lasagna Soup

All the lasagna flavor (including the creamy stretchy cheese bits) in a thick rich soup that comes together in less than half an hour.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course, Soup
Cuisine Italian

Ingredients
  

  • 1 lb ground beef* see notes
  • 2-3 Tbsp olive oil
  • 1 onion diced
  • 3-4 cloves garlic minced
  • 3-4 Tbsp tomato paste
  • 1 quart plain tomato sauce or diced tomatoes
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp parsley
  • 1/4 tsp red pepper flakes
  • 1 tsp salt plus more to taste
  • 2 quarts chicken stock/bone broth
  • 8-9 lasagna noodles broken into pieces
  • 1 cup mozzarella shredded
  • 1 1/2 cup ricotta** see notes
  • 1/2 cup parmesan or pecorino cheese grated

Instructions
 

  • In a large pot or Dutch oven, brown ground beef (or sausage). While it’s still slightly pink, add olive oil and diced onion. Continue to sauté until the onion has softened. Add garlic and sauté another minute until fragrant.
  • Stir in tomato paste, passata (or diced tomatoes), herbs, and stock. Taste and add salt/pepper as needed.
  • Bring to a simmer and add the lasagna noodles (I break them in pieces as I put them in the pot - aim for bite-size and remember that they will expand a little when they’re cooked). Reduce heat to medium-low and simmer until noodles are tender.
  • Meanwhile, combine ricotta, mozzarella, and parmesan (or pecorino) in a small bowl. Ladle hot soup into bowls and dollop a generous scoop of cheese over top.

Notes

*You can use Italian sausage, or ½ beef and ½ sausage in place of the 1 pound ground beef.
**You can use cottage cheese in a pinch, but the Italians will disown you.