Description
This Savory Italian Baked Lasagna Soup is a comforting one-pot dish that captures the flavors of classic lasagna in a hearty, warming soup. Combining ground meat, aromatic herbs, crushed tomatoes, tender lasagna noodles, and a creamy ricotta-Parmesan blend, it is topped with melted mozzarella and fresh basil for an authentic Italian-inspired meal perfect for any occasion.
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
Cheeses and Pasta
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves
- 1 cup shredded mozzarella cheese
Garnish
- 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 sausage and cook until browned, breaking it apart with a spoon for even cooking.
- Sauté Vegetables and Herbs: Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic, oregano, basil, red pepper flakes, salt, and pepper, cooking for an additional minute until fragrant.
- Add Liquids and Tomato Ingredients: Pour in the broth, crushed tomatoes, and tomato paste. Stir well to combine and bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes to meld the flavors together deeply.
- Cook Lasagna Noodles: Stir in the broken lasagna noodles and cook until al dente, approximately 10 minutes, ensuring the noodles absorb the soup flavors.
- Add Spinach: Add the fresh spinach leaves and cook for another 2-3 minutes until the greens are wilted and incorporated.
- Mix Cheeses: In a small bowl, combine the ricotta and Parmesan cheeses. Drop spoonfuls of this cheese mixture into the soup, gently stirring to blend some creamy richness throughout.
- Top with Mozzarella: Remove the pot from heat, sprinkle the shredded mozzarella on top, cover, and let it sit for a few minutes so the cheese melts beautifully into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped basil for a fragrant, flavorful finish.
Notes
- This recipe offers flexibility in meat choice: ground beef, Italian sausage, or a combination can be used based on preference.
- For a spicier version, increase the red pepper flakes or add crushed chili.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- The soup thickens as it sits; add extra broth or water if reheating and it becomes too thick.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- For a vegetarian alternative, substitute ground meat with mushrooms and use vegetable broth.
