Easy Lasagna Soup
A comforting and flavorful twist on classic lasagna, this soup is quick to make and perfect for a weeknight meal. Enjoy the hearty taste of lasagna without the layers!
Equipment
- Large pot or Dutch oven
- Wooden Spoon
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 pound Ground beef
- 28 ounces Crushed tomatoes can
- 15 ounces Tomato sauce can
- 15 ounces Diced tomatoes can, undrained
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 15 ounces Lasagna noodles broken into 1-inch pieces
- 15 ounces Ricotta cheese
- 1/2 cup Parmesan cheese grated
- 1/2 cup Parsley chopped, fresh
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and ground beef; cook, breaking up the beef with a spoon, until browned. Drain off any excess grease.
- Stir in crushed tomatoes, tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Bring to a simmer.
- Add broken lasagna noodles and ricotta cheese. Stir to combine. Reduce heat to low, cover, and simmer for 20-25 minutes, or until noodles are tender.
- Stir in Parmesan cheese and fresh parsley. Taste and adjust seasonings as needed.
- Serve hot and enjoy!
Notes
For a vegetarian version, substitute ground beef with 1 cup of lentils or mushrooms. You can also add other vegetables like spinach or zucchini during the last 10 minutes of cooking. Leftovers can be stored in the refrigerator for up to 3 days.