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Cozy Up with This Irresistible Lasagna Soup Recipe

Cozy Up with This Irresistible Lasagna Soup Recipe - Featured Image
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Learn how to make delicious lasagna soup. Easy recipe with step-by-step instructions.

Ingredients

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  • 1 pound lean ground beef (or ground turkey for a lighter option)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups beef or vegetable broth (use vegetable broth to keep it vegetarian)
  • 8 ounces no-boil lasagna noodles, broken into bite-sized pieces
  • 1/2 cup grated Parmesan cheese (plus extra for serving)
  • 1 cup ricotta cheese or cottage cheese (optional, for dolloping)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh basil leaves, roughly chopped, for garnish

If you find yourself without no-boil noodles, regular lasagna noodles work just as well—just boil them separately until al dente and add them in at the end. And if you’re dairy-free, feel free to swap out the cheeses for your favorite plant-based alternatives or simply skip them; the soup is still rich and flavorful on its own.

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. This step always reminds me of Mama Lu’s kitchen, where the scent of onions sizzling was the first sign a meal was on its way.
  2. Add the garlic, dried oregano, basil, and red pepper flakes. Stir for about 30 seconds until the herbs release their aroma. Don’t rush this part—letting the spices bloom in the oil deepens the flavor.
  3. Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain off any excess fat if you prefer, but I like leaving a little for richness—just like Mama Lu’s hands never shied away from a bit of grease.
  4. Pour in the crushed tomatoes and broth. Stir everything together and bring to a gentle boil. Lower the heat and let it simmer for 10 minutes to marry the flavors. I often imagine Mama Lu’s pot roast simmering slow and low, and this soup feels just as patient and tender.
  5. Add the broken lasagna noodles to the pot. Simmer uncovered for another 10-12 minutes, stirring occasionally to keep the noodles from sticking. You’ll know it’s ready when the noodles are tender but still hold a little bite.
  6. Remove the pot from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. The cheese melts into the broth, creating that creamy, comforting finish that’s hard to beat.
  7. Ladle the soup into bowls and dollop with ricotta or cottage cheese if using. Sprinkle with fresh basil and a little extra Parmesan. Serve steaming hot, and watch how quickly it disappears—trust me, it goes fast, just like any meal Mama Lu put on the table.

Find it online: https://claracooking.com/lasagna-soup/